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Mango Crepe Cake

This crepe cake has all the flavors mangoes and cream.  There are 14 thin crepes, layered with mango puree and whipped cream. It is the easiest, freshest and tastiest dessert recipe for summer. 

My first mango recipe of the season and it had to be this mango crepe cake. I have been seeing this recipe for years online and always thought of making it but by the time I got down to it, the season was over. So here we are, the crack of a new mango season and I decided this recipe to be my very first one. When I tell you this is a mango lovers dream cake you will think I am being over dramatic. The beauty about this cake is that you don’t need an oven to make it!

Truth be told it is a simple recipe that only has 3 components: the crepes, the mango puree and the whipping cream. However the technique and patience is important. The crepes are handkerchief thin and that is exactly what we need. They are so light and delicious on its own. I have an egg based crepe batter but you can use any crepes you like or even buy them from the stores which would make this cake even easier to whip up. Before we understand the recipe let us understand what are crepes.

What is a crepe made of?

A crepe is a French fast food/street food item that you can find at stalls, in bakeries, cafes and restaurants. They can be served savory or sweet depending on your choice. They are made with eggs, flour, cream, milk, and butter. Some recipes might have vanilla or herbs in them depending on how it will be served. 

What is a crepe cake?

A crepe cake is basically layers of crepes with sweet fillings such as cream, Nutella, cream cheese, jam, etc. It is usually layered with numerous crepes stacked on top of each other until it resembles a cake. You can garnish the top with more fruit and fresh cream. 

What country are crepes from? What county is crepe cake from?

Crepes are from France as is the crepe cake. You can find it in various flavors all over France and different stalls, bakeries and cafes. They are a simple but delicious sweet treat that can be cut as a regular cake for celebrations and sliced up beautifully. This cake is usually served chilled making it perfect for the hotter months ahead. 

What is a mango crepe cake?

A mango crepe cake is essentially a crepe cake that has mango in it. This mango crepe cake is a take on the mango cream cake and it is layers of vanilla crepes layered with fresh mango puree, whipped cream and fresh mango slices. It is a simple but delicious recipe to make during the hot months of summer. 

What is the difference between a crepe cake and a regular cake?

A regular cake is made with cake sponge while a crepe cake is made with crepes. A crepe cake has to be served chilled most often than not while a regular cake could be served at room temperature. A crepe cake doesn’t need an oven to bake while a regular cake batter needs an oven to bake the sponge. 

What ingredients do you need to make this mango crepe cake?

To make the crepes we need eggs, flour, sugar, vanilla, milk, cream, salt and butter. To make the mango puree we need fresh mango chunks and whipping cream. To make the whipped cream we need whipping cream, vanilla, almond extract, icing sugar and a little cornstarch. While we are talking about ingredients it is worth mentioning that you should use the best mangoes you can get access to as that will ensure the mango flavor really comes through the whipped cream and crepes. The crepes can be store bought if you cannot be bothered making them or you can check out my favorite crepes recipe here (which is simpler than this one and works all the same). Also, we need a really rich and high fat % whipping cream to give us that creamy and delicious texture. 

What equipment do you need to make this mango crepe cake?

To make the crepes we need a mixing bowl and whisk to make the batter, I have also done this in my blender. I like to strain the batter to remove any lumps that may exist. We need a sauté pan for cooking the crepes and rubber spatula. To make the whipped cream I have used an electric beater to whisk up the cream but you can use a stand mixer or a whisk (this will take longer). You will need an offset spatula to spread out the fillings while stacking the crepes or use a butter knife. The crepe cake needs to be chilled before serving.

How to make this mango crepe cake?

To make the crepes – In a minx bowl add the flour, castor sugar, salt and stir together. Add the eggs and start beating it (slowly). Add the milk little at a time whisking constantly. Add the cream and continue whisking until smooth – I prefer doing this in a blender when I am pressed for time and it is perfect. Pour the batter through a strainer and cover, let it rest for 30 minutes. After it has rested add the melted butter into the batter and stir again. Heat a medium sauté pan on medium flame and pour 1/4 cup of the batter into it, allow to cook for 1-2 minutes on this side before slowly flipping it and cooking for 20-30 seconds on the other side. Transfer to a platter and let it cool, repeat the process until all the batter is over.

To make the mango puree – In a blender add the mango chunks and whipping cream, blend until smooth, transfer to a bowl and set aside in the fridge. To make the whipped cream – In a bowl add the whipping cream and beat with an electric beater on the lowest speed until you see small bubbles. Increase the speed and beat until it starts gettin thicker. Add the vanilla, almond extract, icing sugar, and cornflour and beat until stiff peaks. Cover and place in the fridge. 

Assembling the crepe cake – Get a platter/tray/Cake stand and dollop a spoonful of the cream at the bottom and spread it out, add one crepe onto the plate, top with a spoonful of the whipped cream and spread evenly (all the way to the edges), add a little less of the mango puree, spread it out and add the next crepe on top. Repeat this process 3 times and this time add thinly sliced mango slices after the mango puree, add more whipped cream and spread it out. Layer on the next crepe and repeat. I like adding fresh mango slices after 4 crepes. Once you are done with the crepes you will have extra whipped cream and a little mango puree left. Decorate the top with it as you like. Let this cake chill in the fridge for 1-2 hours before slicing.

Serving this mango crepe cake?

The crepe cake is best when rested in the fridge for a minimum of 2 hours. I enjoy it chilled and it is delicious on its own but a cup of coffee washes it down perfectly. Slicing into the cake isn’t difficult as the crepes are very tender even once chilled, however chilling it gives the cream more structure and stabilizes it making sure it holds its shape. 

How to store this mango crepe cake?

The leftovers can be stored in air tight containers in the fridge for 3 days. I would not store this cake any longer as the fresh mango in the cake will not taste the same. This cake cannot be frozen or reheated as the whipping cream will deflate and loose its volume. 

Looking for more mango inspired recipes?

Now that we have covered how to make this Mango Crepe Cake, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Mango Crepe Cake

This crepe cake has all the flavors mangoes and cream. There are 14 thin crepes, layered with mango puree and whipped cream. It is the easiest, freshest and tastiest dessert recipe for summer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 2 hours
Course Breakfast, Brunch, Cake, Dessert, Sweet tooth, tea time
Cuisine French
Servings 10 people

Equipment

  • Mixing bowls
  • Whisk
  • Large saute pan
  • Rubber spatula
  • Blender
  • Offset spatula

Ingredients
  

  • 2 mangos thinly sliced

Crepes -

  • 1 cup flour
  • 2 tbsp caster sugar
  • Pinch of salt
  • 2 eggs
  • 1 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 tbsp butter melted

Mango puree -

  • 2 whole mangoes flesh
  • 3 tbsp whipping cream

Whipped cream -

  • 1 1/2 cups whipping cream
  • 1 tsp vanilla extract
  • 2 drops almond extract
  • 3 tbsp icing sugar
  • 2 tbsp corn starch

Instructions
 

To make the crepes -

  • In a minx bowl add the flour, castor sugar, salt and stir together. Add the eggs and start beating it (slowly).
  • Add the milk little at a time whisking constantly. Add the cream and continue whisking until smooth - I prefer doing this in a blender when I am pressed for time and it is perfect.
  • Pour the batter through a strainer and cover, let it rest for 30 minutes.
  • After it has rested add the melted butter into the batter and stir again.
  • Heat a medium sauté pan on medium flame and pour 1/4 cup of the batter into it, allow to cook for 1-2 minutes on this side before slowly flipping it and cooking for 20-30 seconds on the other side.
  • Transfer to a platter and let it cool, repeat the process until all the batter is over.

To make the mango puree -

  • In a blender add the mango chunks and whipping cream, blend until smooth, transfer to a bowl and set aside in the fridge.

To make the whipped cream -

  • In a bowl add the whipping cream and beat with an electric beater on the lowest speed until you see small bubbles. Increase the speed and beat until it starts getting thicker.
  • Add the vanilla, almond extract, icing sugar, and cornflour and beat until stiff peaks. Cover and place in the fridge.

Assembling the crepe cake -

  • Get a platter/tray/Cake stand and dollop a spoonful of the cream at the bottom and spread it out, add one crepe onto the plate, top with a spoonful of the whipped cream and spread evenly (all the way to the edges), add a little less of the mango puree, spread it out and add the next crepe on top.
  • Repeat this process 3 times and this time add thinly sliced mango slices after the mango puree, add more whipped cream and spread it out.
  • Layer on the next crepe and repeat. I like adding fresh mango slices after 4 crepes.
  • Once you are done with the crepes you will have extra whipped cream and a little mango puree left. Decorate the top with it as you like.
  • Let this cake chill in the fridge for 1-2 hours before slicing and serving.

Notes

  • Crepes recipe: inspired by Ravneets recipe, I just prefer to blend my batter instead.
  • The number of crepes you make will depend on the size of the sauté pan and the amount of batter you use to make them. I like using a medium size pan and a scant 1/4th cup worth of batter per crepe.
  • Make sure the whipping cream is cold before you beat it to stiff peaks or else it will not whip up.
  • Cut the mango slices as thin as possible to it is easy to layer into the cake.
  • Do not over fill between the layers of the crepes. As it will be tough for the cake to hold its form.

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