I love how this Mango Crepe Cake combines soft, delicate layers with luscious cream and juicy mangoes. It’s light, fruity, and perfect for any occasion. You’ll enjoy every bite of this refreshing and elegant dessert—no baking required!
My Mango Crepe Cake
I absolutely adore mango desserts, and this mango crepe cake has become my go-to choice whenever I want to make something truly special.
Don’t let its elegant layers and beautiful presentation intimidate you—this recipe is much simpler than it looks, making it perfect for beginners.
The soft crepes, creamy filling, and fresh mango slices come together effortlessly to create a dessert that’s as delicious as it is stunning.
When my husband tried this cake for the first time, he couldn’t stop raving about it. “The mango slices taste just like pudding!” he said, marveling at the creamy, tender texture of the fruit. “It’s like discovering a whole new dessert!”
The combination of juicy mango slices with silky whipped cream was so irresistible that he found himself going back for another bite, and then another. The harmony of flavors and textures truly makes this dessert a showstopper.
Here’s a little tip: if you pour too much batter into the non-stick skillet while making the crepes, don’t worry.
Simply tilt the skillet to let the extra batter flow back into the mixing bowl.
This way, you’ll still end up with thin and even crepes every single time. It’s a trick I always use to ensure perfect results.
Once your no-bake mango crepe cake is fully assembled, you can enjoy it right away, but I highly recommend chilling it in the refrigerator for an hour or two. Chilling not only makes the cake more refreshing but also gives the mango slices an incredibly smooth, pudding-like texture.
Trust me—once you make it, this mango crepe cake will become a favorite in your home, just like it is in mine.
Why You‘ll Love This Recipe
- Elegant yet simple: Despite its stunning appearance, the recipe is easy to make with basic ingredients.
- Tropical flavors: The sweetness of mangoes and the creaminess of whipped cream complement each other perfectly.
- Versatile: You can make it ahead of time, and it’s ideal for birthdays, holidays, or any celebration.
Ingredients
Mille Crepe Layers
- 3 eggs
- 35g granulated sugar
- 90g cake flour
- 25g butter
- 300ml milk
Filling
- 180ml whipping cream
- 18g granulated sugar
- 200g mango slices (for layering)
Decoration
- 150g mango cubes (for top layer decoration)
Instructions
Mille Crepe Layers
- Prepare the batter: Crack 3 eggs into a mixing bowl, add 35g granulated sugar, and whisk until fully dissolved. The mixture should lighten in color and thicken slightly.
- Add flour: Sift 90g cake flour into the egg mixture and mix well.
- Melt butter: Melt 25g butter over a double boiler and add it to the batter. Stir until combined for added softness and flavor.
- Incorporate milk: Gradually pour in 300ml milk while stirring until the batter is smooth and lump-free. Strain to remove any lumps.
- Rest the batter: Let the batter sit for 20 minutes. If it separates, gently pour off the thinner top layer, keeping the thicker bottom portion.
- Cook crepes: Preheat a non-stick skillet over low heat.Ladle a small amount of batter into the pan, swirling to form a thin, even layer. Cook until bubbles appear and edges lift slightly. Remove and cool. Repeat until all batter is used, making 8-10 crepes.
Filling and Assembly
- Whip cream: Add 180ml whipping creamand 18g granulated sugar to a clean bowl. Whip until stiff peaks form. Once done, transfer the whipped cream into a piping bag for easy application.
- Layer the crepes: Pipe the whipped cream from the piping bag in a “Z” shape onto the crepe. Then, use a spatula to spread it evenly, ensuring the layer is about 0.5 – 1cm thick. Next, evenly layer the surface with slices of mango, ensuring they cover the whipped cream completely. Repeat until all crepes are used.
- Decorate: When adding the final layer of crepe, switch to a decorative piping tip. Pipe whipped cream in a floral pattern around the edges of the cake’s top. Finish by placing mango chunks in the center as a garnish.
Frequently Asked Questions
Can I make the crepe batter ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just stir gently before using.
How should I store the Mango Crepe Cake?
Store it in the refrigerator, covered, for up to 2 days. The flavors meld beautifully overnight.
What if I don‘t have a non-stick skillet?
You can use a lightly greased stainless steel or cast iron skillet, but be careful to avoid sticking by properly preheating the pan and adding oil.
Mango Crepe Cake Recipe
Ingredients
Mille Crepe Layers
- 3 eggs
- 35 g granulated sugar
- 90 g cake flour
- 25 g butter
- 300 ml milk
Filling
- 180 ml whipping cream
- 18 g granulated sugar
- 200 g mango slices for layering
Instructions
Mille Crepe Layers
- Prepare the batter: Crack 3 eggs into a mixing bowl, add 35g granulated sugar, and whisk until fully dissolved. The mixture should lighten in color and thicken slightly.
- Add flour: Sift 90g cake flour into the egg mixture and mix well.
- Melt butter: Melt 25g butter over a double boiler and add it to the batter. Stir until combined for added softness and flavor.
- Incorporate milk: Gradually pour in 300ml milk while stirring until the batter is smooth and lump-free. Strain to remove any lumps.
- Rest the batter: Let the batter sit for 20 minutes. If it separates, gently pour off the thinner top layer, keeping the thicker bottom portion.
- Cook crepes: Preheat a non-stick skillet over low heat.Ladle a small amount of batter into the pan, swirling to form a thin, even layer. Cook until bubbles appear and edges lift slightly. Remove and cool. Repeat until all batter is used, making 8-10 crepes.
Filling and Assembly
- Whip cream: Add 180ml whipping creamand 18g granulated sugar to a clean bowl. Whip until stiff peaks form. Once done, transfer the whipped cream into a piping bag for easy application.
- Layer the crepes: Pipe the whipped cream from the piping bag in a "Z" shape onto the crepe. Then, use a spatula to spread it evenly, ensuring the layer is about 0.5 - 1cm thick. Next, evenly layer the surface with slices of mango, ensuring they cover the whipped cream completely.Repeat until all crepes are used.
- Decorate: When adding the final layer of crepe, switch to a decorative piping tip. Pipe whipped cream in a floral pattern around the edges of the cake's top. Finish by placing mango chunks in the center as a garnish.