Mango Crepe Cake Recipe

Craving a dessert that’s both light and irresistibly indulgent? Imagine layers of thin, tender crepes stacked high with sweet, juicy mango and velvety cream in between. This Mango Crepe Cake is a tropical dream come true for dessert lovers!

The beauty of this recipe lies in its simplicity and elegance. With just a few ingredients, you can create a show-stopping cake that looks stunning and tastes even better. Whether you’re a seasoned baker or new to the kitchen, this recipe is approachable and fun to make.

Each bite of the Mango Crepe Cake bursts with refreshing mango flavor, perfectly balanced by the soft, creamy filling. It’s a dessert that’s perfect for any occasion—light enough for summer gatherings, but decadent enough to impress at dinner parties.

Ready to dive into this tropical delight? Let’s get started on creating your very own Mango Crepe Cake! It’s easier than you think and will leave everyone asking for seconds.

2. What is a Mango Crepe Cake?

A Mango Crepe Cake is essentially a crepe cake layered with mango puree and whipped cream. Crepes are very thin French pancakes that can be either sweet or savory. In this version, sweet crepes are layered with mango-flavored cream and fresh mango puree, creating a visually stunning dessert that’s perfect for warm weather. It’s a refreshing change from the usual cake and offers a light, fruity flavor that’s irresistible.

This cake is often chilled before serving, which allows the layers to set beautifully. You’ll slice through delicate crepes and find the whipped cream and mango puree perfectly layered in between, making every bite creamy, fresh, and light.

3. Key Ingredients and Equipment

Ingredients

For the Crepes:

• 1 cup all-purpose flour
• 2 tablespoons caster sugar
• A pinch of salt
• 2 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• 3 tablespoons unsalted butter, melted

For the Mango Puree:

• 2 ripe mangoes, peeled and cubed
• 3 tablespoons whipping cream

For the Whipped Cream:

• 1½ cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 drops almond extract (optional)
• 3 tablespoons powdered sugar
• 2 tablespoons cornstarch

Equipment

• Mixing bowls
• Whisk
• Blender
• Sauté pan (medium size)
• Rubber spatula
• Offset spatula or butter knife
• Electric beater or stand mixer
• Strainer (optional)
• Cake stand or large platter

4. Step-by-Step Guide

Making the Crepes

Crepes are the foundation of this cake, and making them thin and light is key. Here’s how to get it right:

1. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, caster sugar, and a pinch of salt.
2. Add the Eggs: Crack the eggs into the center of the dry mixture and start whisking slowly.
3. Incorporate the Milk and Cream: Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps.
4. Rest the Batter: Let the batter rest for 30 minutes. This step helps the flour absorb the liquid, resulting in tender crepes.
5. Cook the Crepes: Heat a non-stick sauté pan over medium heat. Brush the pan lightly with butter. Pour about ¼ cup of batter into the pan and swirl it to cover the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for 30 seconds on the other side. Repeat with the remaining batter, placing each crepe on a cooling rack or plate.

Preparing the Mango Puree

The mango puree adds a bright and tangy layer to the cake, enhancing the flavor profile.

1. Blend the Mangoes: Add the cubed mangoes and whipping cream to a blender and blend until smooth.
2. Chill: Transfer the mango puree to a bowl and refrigerate until ready to use.

Whipping the Cream

Fluffy whipped cream is essential for layering between the crepes.

1. Beat the Cream: In a large bowl, use an electric beater or stand mixer to whip the heavy cream on low speed until small bubbles appear.
2. Add Flavor: Increase the speed and beat until the cream thickens. Add vanilla extract, almond extract, powdered sugar, and cornstarch, then continue beating until stiff peaks form.
3. Chill: Cover the whipped cream and store it in the refrigerator until assembly.

Assembling the Cake

Now comes the fun part—building the Mango Crepe Cake!

1. Layer the Crepes and Cream: Place one crepe on a cake stand or large platter. Spread a thin layer of whipped cream across the crepe. Add a spoonful of mango puree and spread evenly. Place another crepe on top and repeat the process.
2. Add Fresh Mango Slices: After every 4-5 layers, add thin slices of fresh mango for texture and flavor.
3. Final Layer: For the top layer, spread a thicker layer of whipped cream and garnish with fresh mango slices or puree.
4. Chill the Cake: Let the assembled cake rest in the fridge for at least 2 hours. Chilling helps the layers set and makes slicing easier.

5. Tips for Success

• Crepe Thickness: Ensure that your crepes are thin and evenly cooked. A thick crepe can make the cake heavy, so use a small amount of batter for each one.
• Rest the Batter: Resting the crepe batter for 30 minutes ensures tender crepes.
• Mango Selection: Use ripe, sweet mangoes for the best flavor. Mangoes that are overly ripe may not hold up well in the puree.
• Whipping Cream: Make sure your cream is very cold before whipping for the best results. Also, use high-fat whipping cream for a stable and fluffy texture.
• Assemble Carefully: Be patient while assembling the cake. Spread the cream and puree evenly to avoid lumps or uneven layers.

6. Variations and Additions

• Chocolate Mango Crepe Cake: Add a layer of melted chocolate or Nutella between the crepes for a decadent twist.
• Coconut Whipped Cream: Replace regular whipped cream with coconut whipped cream for a tropical flavor.
• Lime Zest: Add a sprinkle of lime zest to the mango puree for a tangy kick.

7. How to Store Mango Crepe Cake

The Mango Crepe Cake is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. The fresh mango might start to lose its texture after that, so try to consume the cake within that time frame. Avoid freezing the cake as the whipped cream and mango puree don’t hold up well to freezing and thawing.

8. Frequently Asked Questions (FAQ)

Can I make the crepes ahead of time?

Yes, you can make the crepes up to a day in advance. Store them in an airtight container with parchment paper between each crepe to prevent sticking. When ready to assemble, warm them slightly if they feel stiff.

Can I use store-bought crepes?

If you’re short on time, store-bought crepes are a convenient alternative. However, homemade crepes provide a fresher and lighter taste.

What’s the best type of mango to use?

For the best results, use ripe Ataulfo (Honey) or Alphonso mangoes, as they are sweet, juicy, and less fibrous compared to other varieties.

How long can I chill the cake before serving?

Chill the cake for at least 2 hours to let the layers set. You can even make it a day ahead to allow the flavors to meld together beautifully.

9. Conclusion

Mango Crepe Cake is a unique and stunning dessert that is surprisingly easy to make. Its layers of delicate crepes, smooth whipped cream, and fresh mango puree make it a refreshing treat that’s perfect for summer gatherings or simply indulging your love for mangoes. Whether you’re new to crepe cakes or a seasoned baker, this recipe offers a delightful challenge with delicious rewards.

Give it a try, and don’t forget to share your creation with friends and family!