Name: Delicious Homemade Mango Crepe Cake
Prep time: 90 min
Cook time: 20 min
Ingredients: 4 eggs; 50 g white sugar; 500 g milk; 200 g low-gluten flour; 70 g butter; 300 g fresh mango (about 3-4 mangoes, depending on size); 300 g heavy cream; 25 g white sugar

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If you’re a fan of mangoes and light, refreshing desserts, this Mango Crepe Cake is a must-try! I’ve made it for my family countless times, and it never fails to impress, especially with the kids.

The combination of delicate crepes, rich cream, and fresh mango is simply irresistible.

Not only is this cake a treat for your taste buds, but it also adds a touch of elegance to any occasion. Whether it’s a birthday, afternoon tea, or just a fun family dessert, this cake is always a hit.

The best part? You can easily make it at home and enjoy it whenever you want—without the store-bought price tag!

Our family is full of mango lovers, and we’re always making mango-themed desserts like mango pudding and mango mousse, which are the kids’ absolute favorites.

If you love mangoes, give these mango desserts a try—I think you’ll enjoy them too!

Why You’ll Love This Recipe

This cake has layers of soft, thin crepes paired with rich, whipped cream and juicy mango slices. The result is a dessert that’s both light and decadent at the same time.

The flavors meld together beautifully, and each bite offers a satisfying contrast of textures—creamy, crispy, and fruity. It’s the kind of dessert that looks impressive but is surprisingly easy to make.

Ingredients:

For the Crepes:

4 eggs
50g white sugar
500g milk
200g low-gluten flour
70g butter

For the Filling:

300g fresh mango (about 3-4 mangoes, depending on size)
300g heavy cream
25g white sugar

Instructions:

(a) Prepare the Crepe Batter:

Crack 4 eggs into a mixing bowl, add 50g white sugar, and whisk until the sugar dissolves completely. The egg mixture should lighten in color and become slightly frothy.
Gradually add 500g milk while whisking, ensuring the mixture is smooth. Be careful not to let the eggs curdle as you pour in the milk.
Sift 200g low-gluten flour into the mixture, and stir gently until fully combined with no lumps. Take care not to overmix to prevent the formation of gluten, which could make the crepes tough.
Melt 70g unsalted butter and add it to the batter, mixing well until smooth.
Strain the batter through a fine mesh to remove any remaining lumps or air bubbles.
Cover the bowl with plastic wrap and refrigerate for about 1 hour to allow the batter to rest and blend. This will make cooking the crepes easier and improve their texture.

(b) Cook the Crepes:

Heat a non-stick skillet or flat pan over low heat. Once warm, pour a small amount of batter into the pan, swirling it to cover the surface evenly and form a thin crepe.
When large air bubbles appear on the surface of the batter, it indicates that the crepe is almost fully cooked. You can gently lift the edges of the crepe with a spatula and remove it from the pan.
Repeat the process, adjusting the heat if necessary to avoid burning the crepes. The goal is to make them thin and even, with a soft, delicate texture.
If you want uniform shapes, you can use a 6-inch mousse ring or a round mold to trim the crepes after cooking.
Stack the cooked crepes on a plate and allow them to cool.

(c) Prepare the Filling and Assemble the Cake:

Peel and slice the mangoes into thin, even slices. Consistency is key for a beautiful and uniform cake.
In a mixing bowl, whisk 300g heavy cream and 25g white sugar with an electric mixer. Start on low speed to dissolve the sugar, then increase the speed until stiff peaks form. The cream should hold its shape when you lift the beaters.
Begin assembling the cake by placing one crepe at the bottom of a cake mold or on a serving plate. Spread a thin layer of whipped cream over the crepe, then add a layer of mango slices. Top with another crepe and repeat the process, alternating layers of crepe, whipped cream, and mango.
Continue layering until all crepes, cream, and mango slices are used up. Make sure each layer is evenly spread for a neat, consistent look.
For the final layer, add a layer of whipped cream and a few more mango slices on top for decoration.

(d) Final Touch and Enjoy:

Once fully assembled, refrigerate the mango crepe cakefor at least 1 hour, but ideally 2-3 hours. This allows the flavors to meld together and helps the cake set properly.
After chilling, the cake should have a soft, creamy texture with light, delicate layers. The mango slices will infuse the cake with a fresh, fruity flavor, while the whipped cream and crepes add richness.
Before serving, you can optionally dust the top with powdered sugar or add a few more small cubes of mango for decoration.

Note:
You can adjust the sweetness of the whipped cream according to your preference. If you like a sweeter filling, feel free to add a little more sugar to the cream or mango slices.

Frequently Asked Questions

Can I use frozen mangoes for this recipe?
While fresh mangoes are recommended for the best flavor and texture, frozen mangoes can be used if fresh ones are not available. Just make sure to thaw them and drain any excess liquid before using.
Can I make the crepes ahead of time?
Yes! You can prepare the crepes a day in advance and store them in the fridge. Just cover them with plastic wrap to keep them fresh and prevent them from drying out.
How can I prevent the mango slices from becoming soggy?
Make sure the mangoes are ripe but not overly soft. Slice them evenly and drain any excess juice to avoid sogginess. Layer the mango slices with whipped cream in between the crepes to help absorb any moisture.
Can I make this cake without heavy cream?
If you’re looking for a lighter alternative, you can substitute the heavy cream with whipped coconut cream or a non-dairy cream alternative, although the texture and taste may vary slightly.

This mango crepe cake is a stunning dessert that’s sure to impress your guests. It’s not only delicious but also a fun, creative way to enjoy the flavors of mango in a unique form. Try making it yourself, and you’ll see why it’s become a family favorite!

Delicious Homemade Mango Crepe Cake

This cake has layers of soft, thin crepes paired with rich, whipped cream and juicy mango slices. The result is a dessert that’s both light and decadent at the same time.

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Course: Dessert

Cuisine: Chinese

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Servings:

Calories: 771kcal

Ingredients

For the Crepes:

4 eggs
50 g white sugar
500 g milk
200 g low-gluten flour
70 g butter

For the Filling:

300 g fresh mango about 3-4 mangoes, depending on size
300 g heavy cream
25 g white sugar

Instructions

(a) Prepare the Crepe Batter:

Crack 4 eggs into a mixing bowl, add 50g white sugar, and whisk until the sugar dissolves completely. The egg mixture should lighten in color and become slightly frothy.
Gradually add 500g milk while whisking, ensuring the mixture is smooth. Be careful not to let the eggs curdle as you pour in the milk.
Sift 200g low-gluten flour into the mixture, and stir gently until fully combined with no lumps. Take care not to overmix to prevent the formation of gluten, which could make the crepes tough.
Melt 70g unsalted butter and add it to the batter, mixing well until smooth.
Strain the batter through a fine mesh to remove any remaining lumps or air bubbles.
Cover the bowl with plastic wrap and refrigerate for about 1 hour to allow the batter to rest and blend. This will make cooking the crepes easier and improve their texture.

(b) Cook the Crepes:

Heat a non-stick skillet or flat pan over low heat. Once warm, pour a small amount of batter into the pan, swirling it to cover the surface evenly and form a thin crepe.
When large air bubbles appear on the surface of the batter, it indicates that the crepe is almost fully cooked. You can gently lift the edges of the crepe with a spatula and remove it from the pan.
Repeat the process, adjusting the heat if necessary to avoid burning the crepes. The goal is to make them thin and even, with a soft, delicate texture.
If you want uniform shapes, you can use a 6-inch mousse ring or a round mold to trim the crepes after cooking.
Stack the cooked crepes on a plate and allow them to cool.

(c) Prepare the Filling and Assemble the Cake:

Peel and slice the mangoes into thin, even slices. Consistency is key for a beautiful and uniform cake.
In a mixing bowl, whisk 300g heavy cream and 25g white sugar with an electric mixer. Start on low speed to dissolve the sugar, then increase the speed until stiff peaks form. The cream should hold its shape when you lift the beaters.
Begin assembling the cake by placing one crepe at the bottom of a cake mold or on a serving plate. Spread a thin layer of whipped cream over the crepe, then add a layer of mango slices. Top with another crepe and repeat the process, alternating layers of crepe, whipped cream, and mango.
Continue layering until all crepes, cream, and mango slices are used up. Make sure each layer is evenly spread for a neat, consistent look.
For the final layer, add a layer of whipped cream and a few more mango slices on top for decoration.

(d) Final Touch and Enjoy:

Once fully assembled, refrigerate the mango crepe cake for at least 1 hour, but ideally 2-3 hours. This allows the flavors to meld together and helps the cake set properly.
After chilling, the cake should have a soft, creamy texture with light, delicate layers. The mango slices will infuse the cake with a fresh, fruity flavor, while the whipped cream and crepes add richness.
Before serving, you can optionally dust the top with powdered sugar or add a few more small cubes of mango for decoration.

Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.