Mango Crepe Cake- 30 layers of thin crepes, whipped cream, mango curd and fresh ripened mango, this will surely be a crowd pleaser! It's perfect for the summer!
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The great thing about making a crepe cake is there is no rule on how many layers a crepe cake could have or how big it should be. It may seem a little intimidating, but I can assure you it's more time consuming than intimidating.
Why You'll love this Mango Crepe Cake:
- No bake: Say no to summer heat! My oven is a baking storage unit when I'm not using it and I dread taking out the baking pans.
- 20 to 30 layers: Make as many or as less layers as you'd like in your crepe cake.
- Not Too Sweet: If you're a fan of not too sweet and too heavy of a dessert this is perfect!
- Occasion: Perfect for any occasion, birthday cake, baby shower, dinner get together,
- Versatile: Swap the mangos for another fruit you have on hand.
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Looking for more Summer Desserts? You'll love these!
Mango Crepe Cake Ingredients
Crepes:
- Flour: All-purpose flour has been tested in this recipe. Different flours will create a slightly different consistency.
- Sugar: You can skip this if you'd like. This recipe has two tablespoons of sugar added to make the crepe a bit sweeter.
- Milk: Whole milk is always preferred but feel free to use a different percentage of milk. Oat milk and almond have not been tested.
- Eggs: Large eggs are always used in all my recipes.
- Butter: Unsalted butter, not margarine.
- Vanilla Extract: Use pure vanilla extract.
Mango Curd Filling:
- Eggs: Large eggs
- Milk: Use whole milk for a thicker custard
- Vanilla: Extra flavoring
- Heavy Cream: Make sure if your using heavy cream or heavy whipping cream.
- Sugar: white granulated sugar is best in this recipe as it gets.
- Mangoes: Use sweet and ripened mangoes. I love honey mangos and alphonso mangoes.
- Butter: Added to the mango curd at the end
Full measurements are listed on recipe card.
How to make Mango Crepe Cake:
Crepe Batter:
Mixing Bowl:
In a large mixing bowl add in the eggs and vanilla.
Whisk eggs and then add milk until combined.
Incorporate the flour and mix until there are no more clumps
(notice large clumps, that's okay)
In a small microwave safe bowl melt the butter and then add it to the end and mix until the batter is combined.
Pour the batter into a fine mesh strainer pressing down the batter with a rubber spatula and a bowl underneath. This will help give you a smooth batter.
Cover the batter and let it sit in the refrigerator for 30 minutes or overnight.
Blender:
(The easiest method in my opinion) Combine all the ingredients add the wet ingredients first and dry ingredients last and then the melted butter. Blend until it just comes together and then pour the batter into a strainer with a bowl underneath and store in the fridge for atleast 30 minutes or overnight.
Cooking Crepes:
On medium heat using a non-stick pan or crepe pan brush your pan with butter just enough to lightly coat it.
Pour in ¼ cup of the crepe batter
Tilt the pan to the edges of the pan to coat the pan with the crepe batter.
The crepe is ready to flip once you see the top starts bubbling and starts looking matte and dry. Carefully run a spatula or one chopstick under starting from the edge.
Lift from the middle
Flip it over
It should look like an omelet, and then just flip the other side of the crepe over with your hand or the chop stick.
Allow it to cook for 20 to 30 seconds just until browned.
Remove the crepe from the pan to a flat cooling surface, cover with a plastic wrap to prevent it from drying out. Repeat the steps with the rest of the crepe batter.
Mango Crepe Filling:
With a blender or food processor blend your cubed and cut mangos until there are no more chunks.
In a medium bowl whisk sugar, eggs, and mango puree until smooth.
Pour the mango mixture into a medium saucepan and add lime rinds. Constantly stir the mango curd with a rubber spatula, scraping the bottom of the pan and the sides until boiling. Take off the heat and add butter. Strain the mango curd and then place over an ice bath to allow it to cool.
Add Cold heavy cream to a bowl and whip until stiff peaks. Fold the cool mango curd into the whipped cream and set in the fridge until needed.
Mango Crepe Cake Assembly:
On a serving plate lay down one crepe and spread about ¼ cup of filling. Spread and create an even layer with an offset spatula or the back of a spoon. Continue to layer until the crepes are done.
Place the remaining whipped cream filling, fresh cut mango slices and florals on top of the crepe cake if desired. Dust with icing sugar before serving.
Allow the crepe cake to chill for atleast 2 hours to allow the crepe cake to set.
Store crepe cake in an airtight container for best preservation to prevent the crepe sides from drying out.
Mango Crepe Tips:
If this is your first time making crepes it may not look beautiful, but I promise they will be filled and stacked with a delicious cream, so keep moving forward! Usually, your first crepe is always a bit wonky looking just like pancakes.
Make this crepe cake as complicated as easy or complicated as you'd like, I listed variations down below. Use store bought crepes or even make smaller crepes to make it easier for you.
Mango Crepe Cake Variations:
- Add fresh mango slices cut thinly and add it to a few of the crepe layers inside.
- A coconut cream whipped filling pairs so well with mangos
- Use any other fruits you have on hand
- Make extra mango curd and alternate it with the layers of mango whipped cream
NOTES:
This crepe cake recipe makes about 30 9-inch crepes. It will all depend on how thick your crepes are how big your crepes are in diameter. You can half the entire recipe to make a small crepe cake.
Frequently Asked Questions:
Up to 7 days in the fridge.
The liquids separate and there may be some grey liquid but don't worry just shake it up a bit and your good to go!
Mango Crepe Cake Recipe
Ingredients
Crepe Batter:
- 4 cups Milk
- 3 cups All purpose Flour
- 1 teaspoon Salt
- 2 tablespoon Sugar
- 1 tablespoon Vanilla Extract
- 4 tablespoon unsalted butter melted
Mango Curd:
- 2 cups Mango peeled, chopped
- 1 large Egg
- 3 large Egg yolks
- ½ cup Sugar
- 4 ounces unsalted butter
Whipped Cream:
- 4 cups Heavy Cream
- ⅓ cup Sugar
- 2 teaspoon Vanilla extract
Decorations:
- Florals
- Mango peeled and diced
Instructions
Crepe Batter (Two Methods):
Mixing Bowl:
- Whisk eggs, milk, and vanilla in a large bowl. Add flour and mix until smooth.
- Melt butter, stir it in. Strain batter through a fine mesh sieve into a bowl.
- (Optional): Cover and refrigerate for 30 minutes or overnight.
Blender (Easiest):
- Add wet ingredients first, then dry, and finally melted butter.
- Blend just until combined. Strain into a bowl and chill.
Cooking Crepes:
- Heat a non-stick or crepe pan over medium heat, lightly butter it, and pour in ¼ cup batter. Swirl to coat pan.
- Flip when the top looks dry and matte, cook other side 20–30 seconds. Transfer to a flat surface and cover with plastic wrap. Repeat with remaining batter.
Mango Filling:
- Blend mango until smooth.
- Whisk mango puree, sugar, and eggs in a bowl. Cook in a saucepan with lime rind, stirring constantly until it boils.
- Remove from heat, stir in butter, strain, and cool over ice bath.
- Whip cold heavy cream to stiff peaks, fold in cooled mango curd.
- Refrigerate until needed.
Assembly:
- Layer crepes with ~¼ cup of mango cream filling, spreading evenly. Continue stacking until all crepes are used.
- Top with extra whipped filling, mango slices, florals (optional), and dust with icing sugar. Chill for at least 2 hours to set before cutting.
- Store in an airtight container to keep fresh.
Notes
- Mango pastry cream folded into the whipped cream
- Add fresh mango slices cut thinly and add it to a few of the crepe layers inside.
- A coconut cream whipped filling pairs so well with mangos
- Make extra mango curd and alternate it with the layers of mango whipped cream
