Mango Crepe Roll

The Mango Crepe Roll is an elegant dessert that brings together the delicate texture of handmade crepes with the creamy sweetness of whipped filling and fresh, juicy mangoes. These rolls are visually striking and refreshingly light—perfect for warm days or a special occasion. Rolled to perfection and chilled before slicing, each bite offers a blend of tender crepe, airy cream, and vibrant tropical fruit.

Why You’ll Love This

• Tropical and refreshing: Fresh mango brightens up every bite.
• No oven needed: Ideal for summer or no-bake dessert lovers.
• Simple yet impressive: Looks fancy, but beginner-friendly to make.
• Customizable: Swap mangoes for strawberries, kiwi, or banana.
• Light and satisfying: Perfect as a chilled dessert after a big meal.

Ingredients

For the Crepes:

• 16 g unsalted butter, melted
• 25 g granulated sugar
• 2 eggs (about 55 g each)
• 238 g milk
• 82 g cake flour
• 1 tbsp vanilla extract

For the Filling:

• 220 g heavy cream
• 20 g granulated sugar
• Fresh mango cubes

Instructions

1. Make the Crepe Batter:
   In a bowl, combine melted butter, sugar, eggs, milk, cake flour, and vanilla extract. Sift the batter twice for a smooth texture.
2. Cook the Crepes:
   Heat a nonstick pan on low. Pour a small scoop of batter into the pan and swirl to coat evenly. Immediately pour any excess batter back into the bowl. Cook until the edges lift easily—about 1 minute. Remove and cool on a rack. Repeat with remaining batter.
3. Prepare the Filling:
   In a clean bowl, whip heavy cream and sugar with a hand mixer until stiff peaks form. Transfer to a piping bag and refrigerate.
4. Assemble the Crepe Roll:
   Lay three cooled crepes slightly overlapping on parchment or a pastry mat. Pipe a layer of whipped cream, add mango cubes, fold in the edges, and roll tightly into a log. Chill in the fridge for 30 minutes.
5. Slice and Serve:
   Once set, slice into even pieces and serve immediately.

Tips / Storage / FAQs

Tips:

• Use ripe, sweet mangoes for the best flavor.
• Chill your mixing bowl and beaters before whipping cream for faster peaks.
• Let crepes cool fully before assembling to prevent cream from melting.

Storage:

• Store wrapped in the fridge for up to 2 days. Best enjoyed fresh.
• Do not freeze, as texture may change.

FAQs:
Can I make the crepes ahead of time?
Yes. You can make and refrigerate the crepes a day ahead, separated with parchment paper.

Can I use canned mango?
Fresh is preferred for texture, but well-drained canned mango can work in a pinch.

Can I use coconut cream instead of whipped cream?
Absolutely. Coconut cream is a great dairy-free substitute and pairs well with mango.

Final Thoughts

Mango Crepe Rolls are the ultimate fusion of tropical flavor and elegant simplicity. They’re perfect for brunches, tea parties, or a light summer dessert. Easy to customize and even easier to enjoy, this recipe is sure to become a favorite in your dessert rotation.

The Goods

Mango Crepe Roll

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This Mango Crepe Roll recipe features buttery crepes filled with whipped cream and juicy mango cubes. An easy and refreshing no-bake dessert ready in under an hour.

Course Dessert

Cuisine Asian, Fusion

Recipes

For the Crepes:

• 16 g unsalted butter melted
• 25 g granulated sugar
• 2 eggs about 55 g each
• 238 g milk
• 82 g cake flour
• 1 tbsp vanilla extract

For the Filling:

• 220 g heavy cream
• 20 g granulated sugar
• Fresh mango cubes

Instructions

Make the Crepe Batter:

• In a bowl, combine melted butter, sugar, eggs, milk, cake flour, and vanilla extract. Sift the batter twice for a smooth texture.

Cook the Crepes:

• Heat a nonstick pan on low. Pour a small scoop of batter into the pan and swirl to coat evenly. Immediately pour any excess batter back into the bowl. Cook until the edges lift easily—about 1 minute. Remove and cool on a rack. Repeat with remaining batter.

Prepare the Filling:

• In a clean bowl, whip heavy cream and sugar with a hand mixer until stiff peaks form. Transfer to a piping bag and refrigerate.

Assemble the Crepe Roll:

• Lay three cooled crepes slightly overlapping on parchment or a pastry mat. Pipe a layer of whipped cream, add mango cubes, fold in the edges, and roll tightly into a log. Chill in the fridge for 30 minutes.

Slice and Serve:

• Once set, slice into even pieces and serve immediately.

Notes

Use ripe, sweet mangoes for the best flavor.

Chill your mixing bowl and beaters before whipping cream for faster peaks.

Let crepes cool fully before assembling to prevent cream from melting.

Storage:

Store wrapped in the fridge for up to 2 days. Best enjoyed fresh.

Do not freeze, as texture may change.

FAQs:
Can I make the crepes ahead of time?
Yes. You can make and refrigerate the crepes a day ahead, separated with parchment paper.

Can I use canned mango?
Fresh is preferred for texture, but well-drained canned mango can work in a pinch.

Can I use coconut cream instead of whipped cream?
Absolutely. Coconut cream is a great dairy-free substitute and pairs well with mango.