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cut crepe cake with ombre filling

Mango Crepe Cake

This mango crepe cake has 40 layers total of thin crepes and luscious ombre mango mascarpone filling. It might be the easiest cake you could make with this many layers - without an oven! It’s perfectly fruity, creamy, and delicate. This recipe goes through how to make foolproof crepes with a shortcut that you will love and hopefully use forever!
Prep Time 15 mins
Cook Time 25 mins
Rest Time 20 mins
Total Time 40 mins
Course Baking, Dessert
Cuisine American, French
Servings 10 people


  • 9" cast iron or cake pan
  • blender or food processor



  • 4 large eggs room temperature
  • 2 ¼ cups all purpose flour
  • ¼ cup granulated sugar
  • tsp sea salt
  • tsp baking soda
  • 1 ½ cup milk
  • 1 ½ cup water room temperature
  • 2 tbsp butter melted
  • 1 tsp pure vanilla extract
  • 2 tbsp butter for oiling pan

Mango Filling

  • 2 ½ cups mango fresh or frozen
  • ¼ cup water
  • 3 tbsp granulated sugar
  • 3 cups whipping cream 35% cream
  • cup powdered sugar sifted
  • 1 tsp pure vanilla extract
  • cup mascarpone cheese 120 g, softened for 10 minutes at room temperature


  • 2 mangoes fresh, cut into pieces
  • berries optional
  • edible flowers optional



  • Add all of the ingredients into the blender or food processor in the order listed. Pulse about 4 to 6 times, or until everything is just incorporated. Scrape sides of blender halfway through if there is dry flour stuck.
    4 large eggs, 2 ¼ cups all purpose flour, ¼ cup granulated sugar, ⅛ tsp sea salt, ⅛ tsp baking soda, 1 ½ cup milk, 1 ½ cup water, 2 tbsp butter, 1 tsp pure vanilla extract
  • Pop the blender into the fridge for 20 minutes or overnight to rest the batter. Get started on making the mango puree for the mango filling so it has time to cool.
  • Heat a 9” nonstick or cast iron pan on medium-low heat. Butter it up by sticking the bit of butter on a fork and rubbing it over the pan.
    2 tbsp butter
  • When the pan heats up, add a few tablespoons of batter into the pan. Swirl immediately to coat the bottom, adding more batter if needed.
  • Wait until the crepe develops bubbles on top and dries up on the edges. Run a spatula under the crepe along the edges to loosen. Carefully flip the crepe using a spatula and cook until the bottom side has golden brown spots. Transfer the crepe onto a plate to cool.
  • Repeat with the rest of the batter, stacking the crepes on top of each other and buttering as needed.
  • Let the crepes come to room temperature. Cover and refrigerate until use.

Mango Filling

  • Combine chopped mango, water, and granulated sugar in a small saucepan on medium heat. Bring to a simmer and stir frequently so that it does not burn. Simmer until the mango pieces soften, for about 4 minutes. Transfer to a heat safe bowl and let cool to room temperature. Blend until smooth. Refrigerate until ready to use - can be made ahead.
    2 ½ cups mango, ¼ cup water, 3 tbsp granulated sugar
  • Right before assembling the cake, beat the whipping cream, powdered sugar, and vanilla extract until medium peaks. Add the mascarpone into the whipping cream and beat until stiff peaks.
    3 cups whipping cream, ⅔ cup powdered sugar, 1 tsp pure vanilla extract, ⅔ cup mascarpone cheese
  • Fold the mango puree and whipped mascarpone cream together. For an ombre effect: divide the whipping cream evenly into two bowls. Fold the mango puree into one of the bowls. Take a third bowl and add half of the mango cream and half of the vanilla cream and fold. You should have three bowls filled with different shades of cream.


  • Pick out 20 of your prettiest crepes (save the rest for a snack).
  • Place a crepe on your serving plate. Spread a heaping tablespoon of filling, starting with the darker yellow. Spread all the way to the edges. It should be about 1/8" thick. Repeat until the filling runs out, then continue with the lighter shade of yellow, and then with just the vanilla.
  • Pile any leftover filling on top and decorate with fresh mango, berries, and edible flowers. Place cake in refrigerator for at least 20 minutes before serving to get cleaner slices. Cut with a sharp knife. The cake is best eaten the day of but will keep well in the refrigerator.
    2 mangoes, berries, edible flowers


Quick Tips:
  • Substitute mascarpone with full fat cream cheese if you can't find it
  • Make sure you follow all of my tips and tricks for getting the perfect crepes above the recipe for troubleshooting
  • You can prep the batter, crepes, and mango puree ahead of time
Keyword blender crepes, cast iron crepe pan, crepe cake, crepes, easy crepes, mango, mango mascarpone