Mango crepe cake is an easy, no-oven cake made with thin French crepes, mango coulis filling, and coconut whipped cream. This crepe cake is perfect for mango season! Its sweet and fruity flavor will be the star of any summer occasion.
My strawberry crepe cake is loved by so many, I knew this mango crepe cake would be the perfect next flavor.
With my favorite fool-proof crepes, homemade mango puree, and creamy coconut whipped cream, this sweet and fruity mango cake will satisfy any mango lovers craving!
If you love this mango crepe cake, you'll love my mango mousse cake!
why you'll love this mango crepe cake
- Crepe layers: This cake has layers of crepes (mille crepes) that melt in your mouth with every bite!
- Whipped cream filling: Nothing beats homemade whipped cream, especially when it has a hint of coconut! It pairs perfectly with tropical flavors.
- Mango flavor: The mango filling can be made with fresh or frozen mango, and gives the cake a delicious sweet mango flavor.
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Mangoes: I prefer frozen mango cubes for making the mango filling because it saves you tons of time cutting up fresh mangoes! If you prefer to use fresh ones, you definitely can.
Heavy whipping cream: Also referred to as double cream. You can not substitute it for any other variety of cream or it will not thicken properly. You can also make coconut whipped cream using a can of coconut milk if you need a dairy-free option!
Whole milk: It's best to use whole milk to give the crepes a rich flavor. You can substitute a plant-based milk if needed.
Coconut extract: I highly recommend a real coconut extract, not an imitation extract. Imitation coconut can tend to have a flavor that resembles sunscreen (yuck). My favorite brand is Olive Nation!
Make the crepe batter. Add the milk, all-purpose flour, eggs, granulated sugar, vanilla extract, and salt to a blender. Blend on high for 30 seconds until smooth, then stream in the melted butter.
Chill the batter for 1 hour or overnight in the fridge.
Make the mango coulis. In a small pot, combine the mango, sugar, and lemon juice and cook over medium heat until bubbling and soft. Then blend until smooth.
Stir in the cornstarch slurry and cook until thickened. Set aside to cool before using.
Cook the crepes. Pour a heaping ¼ cup of crepe batter into a crepe pan or non-stick frying pan.
Place the batter on one side of the pan, then tilt and swirl it in a circular motion so that the batter covers the bottom of the pan in a thin, even layer.
You will have enough batter to make about 17 crepes.
Flip the crepe. After one minute, use a rubber spatula to loosen the edge closest to you.
Use the spatula or your hands to carefully flip it over. Cook 30 seconds longer, then transfer it to a plate to cool.
Make the coconut whipped cream. In a stand mixing bowl, whisk the heavy cream, powdered sugar, coconut extract, and salt on high speed until stiff peaks form.
Transfer the whipped cream to a clean bowl and chill in the fridge until ready to use.
Layer the crepes. On a serving plate or cake plate, place one crepe layer on top, then spread a layer of whipped cream.
Layer the mango filling. Spread the mango coulis next.
Continue alternating whipped cream and mango filling until all of the crepes are used.
Decorate! For the top of the cake, spoon the rest of the whipped cream on top. Garnish with fresh mango slices, more coulis, and toasted coconut.
Chill the cake in the fridge for at least 1-2 hours to firm before cutting. This will make it easy to cut without falling apart.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't skip resting the batter. If you want a delicate, melt-in-your-mouth crepe texture, this step is super important! The resting time allows the gluten in the batter to relax and keeps the crepes from having a tough texture.
- Patience is key! If you've never made homemade crepes before, you may need to test the right temperature for your pan. Don't be discouraged if the first crepe doesn't turn out perfect! This cake is very forgiving, and you can place any ripped or sub-par crepes in the center and no one will ever know. 😉
- Serving. When you are ready to serve, use a very sharp knife for clean cuts. Using a dull knife will drag the layers down and cause them to fall apart.
storage & serving
While crepe cakes are best eaten the day they are made, you can store the assembled cake in the fridge for up to 3 days in an airtight container.
After the first day, the crepes will start to absorb the filling and whipped cream, making it softer.
Use a very sharp knife to cut slices and serve them straight from the fridge. As the cake gets warmer, it will be more likely to fall over so I recommend keeping it chilled when not serving!
YES! This is crucial to success when making crepes. Because the crepes are paper thin, they need a non-stick surface so that they don't stick at all. If not, the crepes will stick to the pan and rip apart when you go to flip them.
Definitely! You can prep all components a day in advance and then assemble the cake on the day of serving.
Yes, if not, the cake will fall apart and be very hard to cut. Letting it chill for an hour allows everything to firm up, giving you nice clean slices of cake when you cut it!
Yes! You can also use a 6" pan. It will yield about 25-28 crepes, which will make a very tall cake (about 6 inches tall!).
If the crepes are sticking to the pan, dab a small amount of oil on a paper towel and rub it all over the pan. If they are ripping when you flip them, they need to cook longer. You should cook them for at least 1 minute on the first side, then at least 30 seconds after flipping.
other fruity recipes to serve with your crepe cake
Coconut Mango Crepe Cake
- 2 cups whole milk
- 4 large eggs
- 1 ¾ cup + 2 tbsp all-purpose flour *spooned and leveled, see notes for measuring*
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
- 6 tablespoon unsalted butter melted
- 1 ½ cups heavy whipping cream cold
- ¾ cup powdered sugar
- 1 ½ teaspoons coconut extract
- Pinch fine sea salt
- 2 ¼ cups frozen or fresh mango
- ½ cup granulated sugar
- ¼ lemon juiced
- ¼ cup cold water
- 1 tablespoon cornstarch
- chopped or sliced mango
- toasted coconut
Make the crepe batter
- Blend the milk, eggs, flour, sugar, vanilla, and salt until smooth, about 30 seconds. It will look like a thin pancake batter!2 cups whole milk, 4 large eggs, 1 ¾ cup + 2 tablespoon all-purpose flour, ½ cup granulated sugar, 1 tablespoon vanilla extract, ½ teaspoon fine sea salt
- With the blender running on low speed, stream the melted butter into the batter. Mix 30 seconds longer, then pour the batter into a bowl and cover. Chill in the fridge for at least 1 hour, but up to overnight.6 tablespoon unsalted butter
Make the Whipped Cream
- In a stand mixing bowl, whisk the heavy cream, powdered sugar, coconut extract, and salt on high speed until stiff peaks form. Keep it in the fridge until you are ready to use it.1 ½ cups heavy whipping cream, ¾ cup powdered sugar, 1 ½ teaspoons coconut extract, Pinch fine sea salt
Make the Mango Coulis
- Cook the mango, sugar, and lemon juice in a pot over medium heat for 10-12 minutes until softened.2 ¼ cups frozen or fresh mango, ½ cup granulated sugar, ¼ lemon
- Puree the mango in a blender or with an immersion blender until smooth, then pour it back into the pot. Whisk the cornstarch and water together and stir it into the pot.¼ cup cold water, 1 tablespoon cornstarch
- Cook for 2-3 minutes until thickened, then set aside to cool.
Cook the Crepes
- When ready to cook, very lightly oil a nonstick skillet and place it over medium-low heat.
- Add a heaping ¼ cup of the batter to the pan and swirl it in a circular motion so that it completely covers the bottom of the pan.Don't worry if the first few crepes don't turn out, you may need to adjust the heat to get the hang of it.
- Cook for 1 minute, then use a rubber spatula to loosen the edge of the crepe closest to you. Pick it up carefully with your fingers or use the spatula and flip it over. Cook for 30 seconds longer.
- Transfer the crepe to a plate. Continue cooking until all of the batter is gone. You should have roughly 17 crepes. Set them aside to cool completely before using them.
- Place the first crepe on your serving plate or cake stand.
- Spread 2 tablespoons of the whipped cream in an even layer over the crepe. Place the next crepe on top.
- Then spread 2 tablespoons of the mango coulis.
- Repeat layering crepes, mango filling, and whipped cream.
- For the last crepe, dollop the remaining whipped cream on top of the cake. Garnish with fresh mango cubes, toasted coconut, and drizzle more mango coulis over everything.chopped or sliced mango, toasted coconut
- Chill the crepe cake in the fridge for a minimum of 1-2 hours, this will set the filling and make it easier to cut into clean slices!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Arin Dwi says
Nice to meet you,
Thanks for Recipe, I wanna recook your recipe, I'm from indinesia, I hope People here like your recipe , and I will give you review or feed back after I recook 😊
After I made your strawberry crepe cake I knew I needed to make this one next! It was so delicious, the coconut and mango paired perfectly together without outshining the other. I brought it to work to share with my coworkers and everyone LOVED it!