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Mango Crepe Cake Recipe

Cake decorated with mango curls on a marble board with white dishes in the background.
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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.



For the whipped cream:

  • 2 cups + 3 tablespoons (500 g) whipping cream
  • 3 1/2 tablespoons (50 g) granulated sugar

For assembling:

  • 7 honey mangoes
  • 2 oz (60 g) toasted flaked almonds
  • 1/2 lime, zest

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  1. Follow the recipe for French crepes and make thin crepes. Let them cool. Then use a plate and cut crepes to the size of 7-inch/18 cm.
  2. To make the whipped cream, beat 1 2/3 cups + 1 tablespoon (400 g) cold whipping cream with 2 2/3 tablespoons (40 g) granulated sugar using an electric mixer until stiff peaks.
  3. Slice up mangoes into thin slices.
  4. To assemble the cake, adjust a mousse cake mold to the same diameter as crepes, place it on a serving platter, and line the mold with acetate cake collar. Place the first crepe in the mold, spread a thin layer of the whipped cream, and place another crepe. Spread another layer of the cream, place another crepe, and cover with the cream again. Arrange mango slices over the entire surface of the crepe. Repeat these steps with all 12 crepes to mount the cake, adding mango slices for every three crepes. Finish with the last crepe, cover the mold with plastic film, and refrigerate for 1 to 2 hours.
  5. To decorate the cake, whip 1/3 cup + 1 1/2 tablespoons (100 g) whipping cream and 2/3 tablespoon (10 g) sugar until soft peaks. Take the cake out of the fridge, remove the mold and acetate film. Garnish top of the cake with the whipped cream, making waves with a rubber spatula.
  6. Sprinkle sides of the cake with toasted flaked almonds.
  7. Slice up the remaining mangoes into very thin slices using a mandoline slicer (the thinner slice, the easier to curl). Use a sharp knife to cut each oval slice into two long slices. Twist mango slices into spirals and arrange them over the top of the cake. Using a zester grater, make fresh lime zest and sprinkle it over mango curls. 


  1. Be sure to make firm whipped cream to spread it between crepes: it secures crepes from slipping and sliding when you unmold the cake.
  2. To decorate the cake, whip the cream until firm, and pipe it over the top of the cake in the way you desire. 
  3. If you do not have a mandoline slicer, carve off the mango's cheek, place it with the flat side on a flat surface, and peel off the skin with a vegetable peeler. Use a sharp knife to cut very thin slices, then cut each slice into two. To decorate the top of the cake, twist each slice into a spiral.
  4. Make a mango pure using a food processor and then a fine-mesh sieve and pour it over each slice while serving (it is optional). 





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