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–+ servings
mango crepe cake

Mango Crepe Cake

Bianca Turci
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.
5 from 17 votes
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Cake
Cuisine American
Servings 8 people
Calories 581 kcal

Ingredients
  

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 teaspoon ground cinnamon
  • 1/8 teaspoon 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 tablespoon 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 teaspoon coconut extract (or to taste)

For Topping

  • 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)
Makes: 6inch round

Instructions
 

  • 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!

Notes

Storing Instructions: 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. 
Making-Ahead Instructions: you can make this cake 1 day ahead of time (make ahead and decorate the day of) or over the course of 2-3 days. On Day 1, make the mango coulis (step 1), then 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. On Day 2, make the crepes (step 2), cream cheese filling (step 3), and assemble the cake (step 4), then cover the cake and place it in the refrigerator to chill overnight. On Day 3, decorate (step 5) when ready to serve,

Nutrition

Calories: 581kcalCarbohydrates: 92gProtein: 13gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 148mgSodium: 171mgPotassium: 435mgFiber: 3gSugar: 43gVitamin A: 1821IUVitamin C: 29mgCalcium: 202mgIron: 3mg
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