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Mango Crepe Cake

A stunning dessert made of delicate crepes layered with luscious mango puree and a light cream filling, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: French, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crepes
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted Make sure it is slightly cooled before mixing.
For the Filling
  • 2 ripe mangoes, pureed Ensure they are ripe for best flavor.
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, eggs, milk, sugar, and salt. Whisk until smooth.
  2. Slowly add the melted butter to the batter, mixing well.
Cooking the Crepes
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour about 1/4 cup of crepe batter into the skillet, swirling to spread it evenly.
  3. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional minute.
  4. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Making the Filling
  1. Blend the ripe mangoes in a blender until smooth and set aside.
  2. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembling the Cake
  1. Place one crepe on a serving plate, spread a layer of mango puree, followed by a layer of whipped cream.
  2. Continue layering until all crepes are used, finishing with a layer of cream on top.
Chilling
  1. Refrigerate the assembled cake for at least 2 hours to firm up and allow flavors to meld.
Serving
  1. Slice and enjoy your delightful Mango Crepe Cake with fresh mango slices or extra cream on top.

Notes

Store in the refrigerator for up to 3 days. Can be frozen for up to a month. For best texture, consume fresh.