This Mango Crepe Cake features a delicious cream cheese mango filling with shredded coconut. Topped with whipped cream, mango coulis, and freshly chopped mango, this cake tastes like the tropics! I developed this recipe because none of the other Mango Crepe Cakes out there satisfied me. Try this one.
Mango Crepe Cake
I wanted this cake to taste like the tropics, be fork-tender, and sweet without being too sweet.
None of the other mango crepe cakes out there satisfied me. I wanted something that was worth cooking those 20 crepes on the stove on a Monday morning. Flavorful. GOOD. Worth the time and effort.
So here’s what I came up with.
Why this is the best Mango Crepe Cake online:
- Actually tastes like mango. This is a triple mango cake. You have mango in the filling, a spiced mango coulis topping, and freshly chopped mango on top of that. If you use high-quality mangoes (you should), the mango flavor will REALLY hit the spot.
- Delicious filling. Made with cream cheese, mango coulis (a pureed mango sauce), and shredded coconut, the filling is sweet, fruity, and flavorfiul with that slight tang from the cream cheese. It also has the perfect consistency for a crepe cake.
- Get the perfect slice. Once chilled, it will slice just like the ones you see all over social media. And melt in your mouth.
- Make-ahead. This is the perfect make-ahead dessert for when you need something special but have no time to make it the day of!
Ingredients for Mango Crepe Cake
Don’t let this list scare you. This cake comes together in 5 steps and I promise it’s SO worth it. Full list in the recipe card down below 🙂
- Mangoes. I highly recommend Honey mangoes because they taste incredibly sweet and have a peachy-like flavor that’s delicious. Also, they’re smooth and firm with mostly no fibers and have a small seed so there is a high flesh to seed ratio with a mostly fiber-free texture. They’re in season from March to July and are typically imported from Ecuador, Brazil, Mexico, or Peru. Any mango will work, yes, but these are my favorite so I recommend them!
- All-purpose flour for the French crepes.
- Milk for the crepes. Use whole milk for best flavor and texture.
- Eggs for the crepes.
- Sugar. Use white granulated sugar. You’ll need this for the crepes and mango coulis.
- Butter for the crepes. You’ll need to melt this and let it cool down a bit before adding it to the crepe batter.
- Cinnamon and cloves. For the mango coulis. I like my mango coulis a little spiced. You can technically leave these out but both add more warmth and depth to the natural flavor of mango so I recommend adding them in!
- Lime or lemon juice for the mango coulis.
- Cornstarch to thicken up the mango coulis.
- Cream cheese for the filling.
- Powdered sugar for the filling and whipped cream topping.
- Shredded coconut for the filling. Coconut enhances the flavor of mango, drawing it out even more and it also adds to the tropical profile to this cake so while, yes, you can leave it out if you strictly want “mango”, I highly recommend using it.
- Coconut extract for the filling.
- Whipped cream for the topping. You could also just do mango coulis without the whipped cream layer underneath but I really love whipped cream in crepe cakes, the fluffy textures just goes so well with the tenderness of the cake!
How to make Mango Crepe cake
STEP 1: Make the mango coulis. Place the peeled mangoes in a pot with water, cinnamon, and cloves. Bring to a boil over medium-high heat, then reduce the heat, and simmer covered until softened. Discard the water. Slice off the mango flesh and add it to a food processor or blender. Puree until smooth, then return to the empty pot, add the sugar, lime or lemon juice, and cornstarch dissolved in water and cook until combined and thickened.
STEP 2: Make the crepes. For this, all you have to do is add the flour, milk, eggs, sugar, and melted butter to a bowl or a blender and mix or blend until smooth. Done! Next, you want to place a small pan over medium heat and cook the crepes for a few seconds on each side. Make sure the crepes are nice and thin. You should get about 20-21 crepes with this recipe.
STEP 3: Make the cream cheese filling. Add the cream cheese, powdered sugar, and coconut extract to a bowl. Use a mixer or or a whisk to beat until combined and fluffy. Add the cooled down mango coulis and shredded coconut and beat until combined. You can adjust the amount of coconut extract to your taste.
STEP 4: Assemble the cake. Place the first crepe on a serving dish, add a dollop of mango filling on top, spread it into an even layer, top with another crepe, and repeat until all crepes have been used up. Cover the cake and place in the refrigerator to chill for at least 3-4 hours or overnight (recommended).
STEP 5: Decorate! Add the cold whipped cream and powdered sugar to a medium bowl, beat until fluffy with soft peaks. Add dollops of whipped cream to the top of your prepared crepe cake, then top with the remaining mango coulis, and chopped mango. Serve!
How to store crepe cake
Store your crepe cake covered in the refrigerator for up to 2-3 days.
If topped with whipped cream and fruit, please keep in mind that the whipped cream may begin to separate and the fruit darken. The cake will still be good but may be more humid and not as pretty. This usually doesn’t happen to my cake but it’s a possibility which is why it’s important that you top the cake right before serving!
Can you make crepe cake ahead of time?
Yes, you actually should! Crepe cakes need time to chill and set before you slice them and serve them. While you can reduce the chilling time to 3-4 hours, I recommend you chill it overnight.
You can make this cake 1 day ahead of time or over the course of 2-3 days. Here’s a plan I made for ya:
DAY 1: Make the mango coulis (step 1). Allow the coulis to cool down, transfer it into a clean bowl, cover it with plastic wrap, and chill in the refrigerator until ready to use.
DAY 2: Make the crepes (step 2), cream cheese filling (step 3), and assemble the cake (step 4). Cover the cake and place it in the refrigerator to chill overnight.
DAY 3: Decorate (step 5) when ready to serve! Slice and enjoy!
HAPPY BAKING!! I hope you’ll love this Mango Crepe Cake recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE TROPICAL RECIPES YOU’LL LOVE:
Mango Crepe Cake
For The Mango Coulis
- 2 mangoes (I recommend Honey but any will work, just make sure they're good quality and flavorful)
- 2 cups (500 ml) water
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/2 cup (100 g) white granulated sugar
- 1 tbsp (15 ml) lime juice (or lemon juice)
- 1 tbsp (7 g) cornstarch (dissolved in 1 tbsp water)
For The Crepes
- 2 and 1/2 cups (310 g) all-purpose flour
- 1/2 cup (100 g) white granulated sugar
- 3 and 1/2 cups (625 ml) whole milk
- 4 eggs
- 2 tbsp (30 ml) unsalted butter (melted and cooled)
For The Filling
- one 8-oz package (225 g) cream cheese
- 1 cup (125 g) powdered sugar
- 2 cups (250 g) prepared mango coulis (room temperature or chilled)
- 1/4 cup (60 g) shredded coconut
- 1/2 tsp coconut extract (or to taste)
- 1/2 cup (125 ml) heavy cream (chilled)
- 1 tbsp (15 g) powdered sugar
- 1/2 cup (60 g) prepared mango coulis (room temperature or chilled)
- 1 mango (chopped)
- Make the mango coulis. In a medium pot over medium heat, add the mangoes, water, cinnamon, and cloves. Bring to a boil, then reduce the heat to medium-low, and simmer covered for 23-30 minutes. Discard the water. Slice the mango flesh off the seed and add it to a food processor or blender. Puree until smooth, then return the pureed mango to the empty pot. Place the pot over medium-low heat, add the sugar, lime or lemon juice, and cornstarch dissolved in water and cook for 4-5 minutes or until combined and thickened. Stir constantly to keep the mango from bubbling up. Turn off the heat, transfer the mango coulis to a clean bowl and allow to cool down to room temperature.
- Make the crepes. Add the flour, milk, eggs, sugar, and melted butter to a bowl or a blender and mix or blend until smooth. Place a small non-stick pan over medium heat, grease with butter or non-stick spray, and add about 1/4 cup of batter to the pan. Quickly swirl the pan to get an even layer of batter and cook for about 50-60 seconds or until the crepe begins to set, then flip with a spatula, and cook for another 10-15 seconds. Transfer the cooked crepe to a clean dish and repeat. You should get about 20-21 crepes with this recipe.
- Make the cream cheese filling. Add the cream cheese, powdered sugar, and coconut extract to a bowl. Using a mixer, beat until combined and fluffy. Then, add the cooled down mango coulis and shredded coconut and beat until combined. You can taste the filling and adjust the amount of coconut extract to your taste, if desired. Set aside.
- Assemble the cake. Place the first crepe on a serving dish, add a dollop of mango filling on top, spread it into an even layer, top with another crepe, and repeat until all crepes have been used up. Cover the cake and place in the refrigerator to chill for at least 3-4 hours or overnight (recommended).
- Decorate! To make the whipped cream topping, add the cold whipped cream and powdered sugar to a medium bowl, beat until fluffy with soft peaks. Add dollops of whipped cream to the top of your prepared crepe cake, then top with the remaining mango coulis, and chopped mango. Serve!
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