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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 crepe cake is a no-bake French Mille crepe cake made with thin crepes layered with whipped cream and fresh honey mango, then decorated with mango curls and lime zest.

Ingredients

Scale

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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Instructions

  1. Follow the recipe for French crepes to make thin crepes. Let them cool. Then use a plate and cut the crepes into 7-inch (18 cm) pieces.
  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 an 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 with 2/3 tablespoon (10 g) sugar until soft peaks form. Take the cake out of the fridge, remove the mold and acetate film. Garnish the 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 the remaining mangoes very thinly using a mandoline (the thinner the slices, the easier they are to curl). Use a sharp knife to cut each oval slice in half. Twist mango slices into spirals and arrange them over the top of the cake. Using a zester, grate fresh lime zest and sprinkle it over mango curls. 

Notes

  1. Make firm whipped cream to spread between crepes; it helps keep the crepes from slipping and sliding when you unmold the cake.
  2. To decorate the cake, whip the cream until firm, then pipe it over the top as desired. 
  3. If you do not have a mandoline slicer, carve off the mango's cheek, place it on a flat surface with the flat side up, and peel 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 puree in a food processor, then strain it through a fine-mesh sieve, and pour it over each slice while serving (optional). 

Nutrition

Find it online: https://www.bakinglikeachef.com/mango-crepe-layer-cake-recipe/