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Delicious slice of mango crepe cake with fresh mango chunks, whipped cream, and a mint garnish on a white plate.
Maryam

Mango Crepe Cake

This elegant no-bake Mango Crepe Cake features delicate, paper-thin crepes layered with fluffy vanilla whipped cream and slices of fresh, sweet mango, creating a stunning and delicious dessert that's surprisingly easy to make.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Asian-Fusion, French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 3 large eggs
  • 2 cups whole milk room temperature
  • 4 tbsp unsalted butter melted, plus extra for cooking
  • 1 tsp vanilla extract
For the Filling
  • 2 cups heavy cream very cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 large ripe mangoes peeled and thinly sliced

Equipment

  • 8-inch non-stick skillet
  • Large mixing bowls
  • Whisk or Electric Mixer
  • Fine-Mesh Sieve
  • Rubber spatula or offset spatula

Method
 

Make the Crepe Batter
  1. In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate bowl, whisk the eggs, then gradually whisk in the milk, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract until well combined.
  2. Gradually add the wet ingredients to the dry ingredients, whisking until just combined and smooth. For an extra smooth batter, strain it through a fine-mesh sieve. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This rest period is key for tender crepes!
Cook the Crepes
  1. Heat an 8-inch non-stick skillet over medium-low heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly to the edges. Cook for about 1-2 minutes until the edges are lightly golden and the top is set. Gently flip the crepe and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes. You should get 16-20 crepes.
Prepare Mango and Whipped Cream
  1. While the crepes cool, peel and thinly slice your ripe mangoes. Aim for uniform slices for easier layering.
  2. In a large, chilled bowl, combine the very cold heavy cream, powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overmix, or it will become grainy.
Assemble the Cake
  1. Place one crepe on your serving plate. Spread a thin, even layer of whipped cream over the crepe with an offset spatula or the back of a spoon. Arrange a single layer of mango slices over the cream. Repeat this process, layering crepe, cream, and mango, until you run out of crepes or reach your desired height, reserving some mango for garnish if you like. Finish with a final crepe on top.
  2. Gently cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the cake to set and the flavors to meld. Before serving, garnish with any remaining mango slices or a dusting of powdered sugar. Slice with a sharp knife and enjoy!

Notes

Don't skip the batter resting step! It allows the flour to fully hydrate, resulting in a more tender and pliable crepe that's easier to work with. For make-ahead convenience, you can cook the crepes up to 2 days in advance, stack them with parchment paper in between, wrap tightly, and refrigerate. The entire cake can be assembled and chilled overnight, making it a perfect prepare-ahead dessert for entertaining. If fresh mangoes aren't in season or hard to find, you can substitute with other soft fruits like fresh berries, thinly sliced kiwi, or even canned lychees (drained well) for a different but equally delicious flavor profile.