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–+ servings
Sliced Mango Crepe Cake.
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Mango Crepe Cake Recipe

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!
Course Dessert
Cuisine American
Keyword Mango Crepe Cake, Mango Crepe Cake Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 593kcal
Author Natalya Drozhzhin

Ingredients

  • 30 crepes double the crepe recipe, 8-inch crepes work best
  • 4 cups ripe mango diced (fresh or frozen)
  • 1/2 cup sugar for mango filling
  • 3 tbsp fresh lemon juice
  • 8 oz cream cheese softened
  • 1/2 cup sugar for cream
  • 3 cups heavy whipping cream very cold
  • Fresh mango slices for decorating optional
US Units - Metric

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.
    Sourdough Crepes on a cutting board.
  • 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.
    Mango in a pan with lemon juice and sugar.
  • Transfer the mango mixture to a food processor and let it cool slightly. Blend until smooth and creamy.
    Blended mangos.
  • In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and blended mango until smooth and creamy.
    Cream cheese, sugar and mangos in a bowl.
  • Add the cold heavy whipping cream and continue beating just until the mixture becomes thick and fluffy. Do not overmix.
    Mango cream in a mixing bowl.
  • 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.
    Crepes and cream on a cake stand.
  • Spread the remaining cream around the outside of the cake and decorate the top with fresh mango slices.
    Mango Crepe Cake on a cake stand.
  • Refrigerate the cake for at least 4 hours (or overnight) before slicing. Enjoy!
    Sliced Mango Crepe Cake.

Nutrition

Calories: 593kcal | Carbohydrates: 60g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 121mg | Sodium: 328mg | Potassium: 214mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2069IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 1mg