This stunning mango crepe cake features over 20 layers of delicate crepes and tart mango cream. It’s the perfect summer dessert to bring a bit of sunshine to your kitchen!
I am a total sucker for tropical desserts like this mango crepe cake. The combination of my favorite crepes with sweet, juicy mango is absolutely incredible — it feels light, fresh, and like summer on a plate. Cooking and stacking the crepes is my labor of love (you can even call it a love language), and I always enjoy sharing this stunning cake with guests. It’s truly ideal for any celebration!
Love crepe cakes? Choose between our strawberry crepe cake, Nutella crepe cake, or tiramisu crepe cake… can you guess which one is my favorite?
How To Make A Mango Crepe Cake
Once the crepes are all cooked, assembling this mango crepe cake is a breeze! One of my favorite parts of the process is when the aroma of fresh mango and lemon fills my kitchen…
- Make the crepes: Follow this recipe to make a batch of crepes.
- Cook the mangoes: Combine the diced mango, sugar, and lemon juice in a saucepan and simmer until the mango softens.
- Blend the mango mixture: Transfer the slightly cooled mango mixture to a food processor and blend until smooth and creamy.
- Whip the cream: Using a mixer, beat the cream cheese, sugar, and mango juice until smooth. Add the heavy cream and beat just until stiff peaks form.
- Layer away: Layer the cake by spreading a thin layer of mango cream between each crepe. Repeat until all the crepes are stacked. Frost the top and sides with any remaining mango cream, then garnish with fresh mango slices.
- Chill the cake: Refrigerate the cake for at least four hours before slicing.
Hot tip: If you’re hosting, plan ahead and assemble this cake the day before. It tastes so much better after being chilled overnight, and it’ll be way easier to slice for guests.
Tips For the Best Mango Crepe Cake
At this point, I can probably stack crepes in my sleep. I’ve tested this recipe and all my other crepe cake recipes until they’re foolproof, so don’t skip out on these handy tips!
- Choose your preferred crepe diameter. The 8″ skillet in this set is my go-to because I love the impressive cross section of a tall crepe cake, but if you want to do less layering, opt for this size.
- Make thicker crepes. Paper thin crepes are usually the most authentic, but I prefer to make them on the thicker side for this recipe so they hold up to the layers of cream and mangoes.
- Use very ripe mangoes. This ensures the best flavor and juiciness. When you gently squeeze the mangoes, they should yield to pressure without turning to mush. Alphonso mangoes are my favorite! (You can also use frozen mango chunks if that helps)
- Soften the cream cheese thoroughly. Room temperature cream cheese is much easier to combine with the mango juice than cold cream cheese.
- **Avoid over-mixing once you add the heavy cream.** This is one of the most common mistakes, so slow the mixer down as soon as you pour in the very cold heavy cream, and stop mixing as soon as you see fluffy peaks.
- Assemble the cake in a springform pan (optional). Once I learned this tip a while back! Layering the crepes and cream in a springform pan results in a much more professional appearance. When you’re done assembling, simply lift off the ring and marvel at the clean edges.
Storage
If, by some miracle, you have leftover mango crepe cake, store it in an airtight container in the fridge for up to a week. (You might want to write your name on it!)
More Tropical Recipes
- Sparkling Mango Drink — Packed with refreshing mint and real mango flavor
- Hawaiian Poke Bowl — A taste of the islands… fish, veggies, rice, and more
- Pineapple Salsa — Sweet, tangy, and a little spicy
- Huli Huli Chicken — Tender grilled chicken thighs with the best pineapple/ginger/garlic marinade
Recipe
Ingredients
Instructions
- Prepare the crepes according to the recipe instructions (8-inch crepes work best). Make them slightly thicker so they hold up to the cream and fruit layers.
- In a small saucepan, combine the diced mango, 1/2 cup sugar, and lemon juice. Bring the mixture to a gentle simmer and cook for 15 minutes, or until the mango softens.
- Transfer the mango mixture to a food processor and let it cool slightly. Blend until smooth and creamy.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and blended mango until smooth and creamy.
- Add the cold heavy whipping cream and continue beating just until the mixture becomes thick and fluffy. Do not overmix.
- Place one crepe on a serving plate and spread a thin layer of the mango cream on top. Add another crepe and another layer of cream. Repeat layering until all the crepes and cream are used.
- Spread the remaining cream around the outside of the cake and decorate the top with fresh mango slices.
- Refrigerate the cake for at least 4 hours (or overnight) before slicing. Enjoy!
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