It’s raining mangoes everywhere. Yes, it’s everyone’s favorite Mango Season, and I have to make mango desserts for my lovely bakers! This time I have brought a unique and amazing recipe-Mango Crepe Cake!

Soft, delicious thin crepe layers stacked with whipped cream and fresh mango pieces, this crepe cake is to die for! 

A crepe is a thin layer of pancake served with a variety of sweet or savory fillings. Mostly famous in France, Europe, and even America now, this dessert makes for a leisurely breakfast or evening snack. 

Thinking of experiments, why not layer up these thin crepes with your favorite frosting and fruit?! That’s what inspired me to make this dessert. Instead of a sponge, I will be stacking crepes to create the cake. 

Are you excited to try this? I’m sure you must be, so let’s check out the recipe ahead! 

Mango Crepe Cake Recipe Video Tutorial

Why You’ll Love This Recipe? 

• Mangoes: Using fresh mangoes is the key to getting that authentic flavor in the cake. I personally do not like adding artificial flavorings, syrups, or crushes! When natural, fresh fruits are here, why use anything artificial? 

• Texture: the tasting experience is different from the usual cake as you won’t have sponge layers in the cake. Instead, you will find stacked thin crepes, which give a unique texture to the dessert. 

• Easy to Make: Making crepe cake is not that difficult and time Co aiming. Quickly get your crepes ready (which are made in just a few minutes), whip up the cream, and gather mango pieces; that’s it. Simply Stat stacking one crepe over the other with whipped cream in between and Mango pieces after 5-6 crepe layers! It’s also fun to make one!! 

Important Ingredients Used In The Recipe

• Fresh Mangoes: It’s important you use good ripe mangoes, as the dessert depends on the fresh mangoes for their flavor. You can always taste the mango before putting them on the cake to ensure they are sweet and ripe. If you use too sour or slightly raw mango, the final taste of the dessert will be affected. 

• Eggs: Crepes are meant to be very thin and soft. Egg helps in keeping the creeps soft and fluffy. It also acts as the binding agent which holds the batter together. 

• Milk: The milk is another ingredient that helps keep the crepe soft and tender. They provide moisture to the crepes and keep them soft for a long time. 

• Whipped cream: Nondairy whipping cream is what I have used as the filling and frosting in the cake. It’s light, airy, and the right amount of sweet. Also, the majority of people enjoy a cake made with whipped cream. 

How To Make Mango Crepe Cake

Preparation: You need to make crepe layers and get the filling/frosting ready for assembly. So gather all the required ingredients and equipment mentioned in the recipe card below. 

Egg Mixture: To start with the crepe batter, beat eggs, water, sugar, and salt in a bowl using a hand beater. The mixture will foam up. 

Add Milk: Once the above mixture is ready, add in the milk and mix. 

Add Butter: Now, add the melted butter and combine until it gets mixed well into the mixture. 

Add Flour: lastly, add sifted flour and mix it well. Ensure no flour lumps are there in the batter. Add vanilla essence to the batter and combine.

Make crepes: Place a heavy bottom pan on the gas/induction and grease it with melted butter. Pour the batter into the heater pan and spread it using a ladle. Let it cook from one side(it will turn brown), then flip and cook the other side. Make crepes from the entire batter and keep it aside. Shape them by cutting using a 6-inch round ring. 

Prepare Filling and Frosting: Once your crepes are ready, whip up the whipping cream until it reaches soft peaks. Also, cut the mango into small pieces. 

Assembly: place a dollop of cream on the cake base and place the first layer of the crepe. Spread some whipped cream and place another crepe layer. Repeat this until you have five crepe layers. After that, put some whipped cream and some mango pieces. Continue building crepe layers like this till you have three stacks of 5-6 crepes in each layer. 

Final Coating: Once you have stacked and layered the crepe cake, it’s time to give a final coating with whipped cream. Smooth out the cake using a metal Scraper and freeze it for 15-20 minutes.

Decoration: Best whipping cream (b) and transfer half of the whipped cream to a piping bag fitted with a round nozzle. Add yellow gel color to the remaining whipped cream and transfer it to a piping bag fitted with an open star nozzle. Once the cake has set, pipe blobs of whipped cream alternatively with white and yellow color. Garnish the cake with a few mango pieces and mint leaves.

Chef’s Tips For The Recipe

Tip For Layering 

Put only a little whipped cream in between layers. Since many crepes will be stacked together, adding a thick cream layer will make the cake unstable. The crepes can slide off as well. 

Top For Making Crepes

Try to spread the crepe batter evenly and thinly on the saucepan. If the crepes are thick or uneven, they won’t stack properly.

 

How To Store Mango Crepe Cake

You can store the assembled crepe cake in the refrigerator for up to 3 days. 

More Easy Recipes

I’m sure you love making cakes and desserts, so try my other recipes: Starbucks Lemon Loaf Cake, Strawberry Crunch Cake, and French Vanilla Cake.