Recipe: Tasty Mango crêpe cake

Mango crêpe cake. This mango layer crepe cake (aka Mille crepe cake) is a deliciously upgraded version of simple French crepes. Layered and decorated with honey mango, the cake is full of memories and emotions. It is like sunshine on the table.

That's when the inspiration of a crepe cake hits me, a French inspired Mille Feuille Mango Crepe Cake. With a divine Alphonso Mango and Cream Cheese filling. Try my Mango Crepe Cake before the mango season runs out !! You can cook Mango crêpe cake using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mango crêpe cake

1. It's 4 of mangoes.
2. It's of Crêpes.
3. Prepare 4 of eggs.
4. It's 250 g of all purpose flour.
5. It's 620 ml of milk.
6. It's 30 g of unsalted butter.
7. Prepare 1 tsp of salt.
8. Prepare 20 g of sugar.
9. You need of Cream.
10. It's 500 ml of whipping cream.
11. Prepare 30 g of sugar.

There is just something about these thin chewy layers that go so well with cream. While crepe cakes take quite some time to make, here's something you can do to satisfy those cravings. Using the same ingredients as crepe cake. Fold drained mango into whipping cream.

Mango crêpe cake step by step

1. To make the crepes, beat the eggs first. Sift the flour in. Mix well. Add the milk, salt and melted butter and mix well. Filter the batter to remove any lumps and make sure it is nice and smooth..
2. Measure with a measuring cup. Each crepes requires around 40 to 50ml of batter, depends on the size of your pan. Brush a thin layer of oil on your non-stick pan. Cook at low heat. Flip to the other side gently when you see bubbles are formed. This recipe can make around 22 layers..
3. When all crêpes are cooked, set aside to let it completely cool down to room temperature. Then, cover them and put into fridge for at least 30 minutes..
4. Chill a big mixing bowl and the hand mixer in the refrigerator for 30 minutes. Also, the whipping cream and mangoes have to be chilled too..
5. Dice 1 mango and slice the other 2. Make sure it is nice and thin..
6. Combine the whipping cream and sugar. Whisk until it is nice and firm..
7. Take the crêpes out from the fridge. Crepe, cream mango, crepe, cream, mango. Follow the sequence and do it layer by layer until the last crepe. Cover the entire cake with cream. Decorate with diced mango..
8. Chill in fridge for at least 5 hours. Serve!.

Spoon equal amounts down the center of each crepe. Roll up folding ends in as you go. Place seam side down in casserole. Serve with an extra dollop of whipped cream and slice of mango for garnish. Inspired by the French mille-feuille pastry.