This mango crepe roll cake is the perfect dessert for all mango lovers. It is made of thin layers of crepe, deliciously light and sweet whipped cream, and then topped off with fresh pieces of mango. What could be better?
Not only is this dessert delicious, it is also very pleasing to the eyes. You can see beautiful thin layers of crepe and vibrant pieces of mango in each slice.
Although this is called a cake, there is no baking involved! This is a no-bake cake! All you need is a frying pan to cook the crepes and then assemble.
Making the perfect crepes
These crepes are made with basic ingredients:
- eggs
- sugar
- vanilla extract
- milk
- butter
- flour
- yellow food coloring
And can be made in a few basic steps as well:
- Mix together the egg, sugar, and vanilla
- Add in the milk and butter
- Sift in the flour and mix well
- Add in the food coloring. The food coloring here serves one purpose. That is to make the crepes look more appetizing. You can omit the food coloring if you wish. The mango crepe roll cake will taste equally as delicious.
- Strain the mixture by putting it through a mesh sieve. This ensures there are no clumps in your batter.
- Cook the crepes in a pan on low heat. You want to cook one side of the crepe only. This leaves the top side/uncooked side looking pretty for the outside of your roll cake. You will know the crepe is cooked when bubbles start to form on top.
- Let the crepes cool on a wire rack
TIPS FOR COOKING THE CREPES:
- Use a non-stick pan
- Cook one side only. This leaves a prettier looking side for the outside of your cake
- The crepe is cooked once you see bubbles form on top
- Make sure to spread the batter evenly on the pan
- Cook on low heat
Mango Whipped Cream Filling
This mango crepe roll cake filling consists of 2 things:
- MANGO. I cut my mango into slices for this.
- WHIPPED CREAM. You make the whipped cream by combining heavy cream and sugar in a bowl and then whipping until you get stiff peaks
Assembly
- Take 3 crepes and place them side by side with a little overlap on each. (refer to pictures below or watch Youtube video). Place the crepes with the side you cooked facing up. You want the uncooked side to be the outside of the cake.
- Spread an even layer of whipped cream along the center of the crepes
- Place on the mango
- Fold up the sides of the crepes
- Starting at one end, roll up the crepe
- Wrap up the mango crepe roll cake and refrigerate at least 1 hour before serving.
note: this recipe makes 2 mango crepe roll cakes. You can half the recipe if you want to make only 1.
Mango Crepe Roll Cake
Ingredients
crepes
- 2 eggs
- 25 grams sugar
- 1 tsp vanilla extract
- 250 grams milk
- 35 grams butter, melted
- 100 grams all purpose flour
- yellow food coloring
Filling
- 250 grams heavy cream/whipping cream (35%)
- 30 grams powdered sugar
- 2 mangoes
Instructions
Crepes
- In a bowl, whisk together eggs, sugar, and vanilla
- Mix in the milk and butter
- Sift in the flour and mix well
- Add yellow food coloring
- Strain the mixture by putting it through a mesh sieve
- Cook the crepes in a pan on low heat. Cook one side of the crepes only. You will know the crepe is cooked when you see bubbles form on top
- Transfer crepes to a wire rack to cool
Whipped cream filling
- In a bowl, add in cream and sugar. Mix with hand mixer until you get stiff peaks.
Assembly
- Take 3 crepes and place them side by side so that they are slightly overlapping. Make sure the side of the crepe you cooked is facing up.
- Spread the whipped cream on the crepes along the center
- Add on mango slices
- Fold the edges of the crepes over and then start rolling it up on one end
- Wrap up the crepe roll cake in plastic wrap and refrigerate at least 1 hour before serving
Want more no bake recipes? Check out my oreo mochi or strawberry mochi recipe!
Want to see some actual cakes? Check out my chiffon cupcakes!