Mango Crepe Cake

Prep Time 40 mins
Cook Time 30 mins
Rest Time 4 hrs
Total Time 5 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 170  C
Servings: 8
Best Season: Summer
Description

This Mango Crepe Cake is a light, elegant dessert made with delicate vanilla crepes layered with smooth whipped cream and fresh ripe mangoes. Perfect for summer celebrations, birthdays, or special occasions, this no-bake layered cake delivers a refreshing tropical flavor with a soft, melt-in-your-mouth texture.

Ingredients
    For the Crepes
  • 1 cup all-purpose flour (sifted)
  • 2 large eggs (room temperature)
  • 1 cups ½ whole milk
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • ¼ tsp salt
    • For the Mango Cream Filling
  • 2 cups heavy whipping cream (cold)
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup mango puree (fresh, smooth, no fibers)
    • For the Mango Layers
  • 2 large ripe mangoes (peeled and thinly sliced)
    • For Garnish (Optional)
  • Fresh mango cubes
  • Mint leaves
  • Light dusting of powdered sugar
Instructions
    Prepare the Crepe Batter
  1. 1
    In a large mixing bowl, whisk the eggs and sugar until smooth. Add the milk, melted butter, vanilla extract, and salt. Gradually whisk in the sifted flour until the batter is thin, smooth, and lump-free. Rest the batter for 20 minutes to relax the gluten and ensure soft crepes.
    2. Cook the Crepes
  2. 2
    Heat a non-stick pan over medium heat (170–180°C). Lightly grease with butter. Pour a small ladle of batter into the pan, swirling quickly to form a thin circle. Cook for about 45–60 seconds until the edges lift slightly. Flip and cook for another 15–20 seconds. Repeat until all batter is used. Let the crepes cool completely.
    3. Make the Mango Cream
  3. 3
    In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the mango puree until smooth and evenly colored. Keep refrigerated until ready to assemble.
    4. Assemble the Crepe Cake
  4. 4
    Place one crepe on a serving plate. Spread a thin, even layer of mango cream on top. Arrange a few mango slices evenly. Place another crepe on top and repeat the process. Continue layering until all crepes are used, finishing with cream on top.
    5. Chill and Set
  5. 5
    Cover the cake gently and refrigerate for at least 4 hours (or overnight). This helps the layers set and improves texture and flavor.
    6. Garnish and Serve
  6. 6
    Before serving, garnish with fresh mango cubes, mint leaves, or a light dusting of powdered sugar. Slice gently with a sharp knife and serve chilled.
Note
  • Use fully ripe mangoes for the best flavor and natural sweetness.
  • If mangoes are fibrous, strain the puree for a smooth cream texture.
  • Keep crepes covered while cooling to prevent drying out.
  • This cake can be made one day ahead, making it perfect for events.
Keywords: mango dessert, crepe cake, summer cake, no-bake cake, fruit cake
Read it online: https://petitepanini.com/recipe/mango-crepe-cake/