Mango Crepe Roll Recipe

Get ready to fall in love with the Mango Crepe Roll—a light, luscious dessert that marries the delicate elegance of homemade crepes with the irresistible sweetness of ripe mango and fluffy whipped cream. This treat is pure sunshine on a plate, inviting you to indulge in golden, pillowy crepes rolled around juicy fruit and clouds of cream. Whether you’re hosting friends or looking for a new way to brighten up your dessert game, the Mango Crepe Roll delivers taste, color, and a bit of fun to every bite.

Ingredients You’ll Need

You might be surprised by how easily you can create these dreamy Mango Crepe Rolls with just a handful of everyday ingredients. Each one plays a key role—some bring richness, others give structure, and the mango? It’s the fresh, golden centerpiece that makes these rolls shine.

• Unsalted butter (16g, melted): Adds richness and prevents the crepes from sticking, even without greasing the pan.
• Granulated sugar (25g for crepes & 20g for cream): Sweetens both the crepe batter and the whipped cream, balancing out the mango’s tangy notes.
• Eggs (2, about 55g each): Bind the batter together for a smooth and flexible crepe.
• Milk (238g): Keeps the crepe batter light and tender, lending a creamy texture to every bite.
• Cake flour (82g): This lighter flour gives the crepes their famous softness and delicate flavor.
• Vanilla extract (1 tbsp): Infuses the crepes with a warm, aromatic sweetness that pairs beautifully with mango.
• Heavy cream (220g): Whips up into lush peaks for the perfect, creamy filling.
• Fresh mango cubes: Use ripe, juicy mangoes for the star ingredient—bright, sweet, and refreshing.

How to Make Mango Crepe Roll

Step 1: Prepare the Crepe Batter

Begin by whisking together melted unsalted butter, granulated sugar, eggs, milk, cake flour, and vanilla extract in a clean bowl until smooth. To ensure your crepes are as delicate as possible, sift the batter twice. This extra step banishes lumps and gives each Mango Crepe Roll its signature silky texture.

Step 2: Cook the Crepes

Heat a nonstick pan over low heat—no greasing needed, thanks to the butter in your batter! Pour in just enough batter to coat the bottom of the pan, tilting gently to swirl it into a thin, even circle. Immediately pour any excess batter back into your bowl. Cook for about 1 minute, or until the edges lift easily, then set each finished crepe on a cooling rack as you go. Repeat until the batter disappears and you have a stack of golden, paper-thin crepes.

Step 3: Whip the Cream

While the crepes are cooling, whip up the creamy filling. Combine heavy cream and granulated sugar in a bowl, then beat with a hand mixer until stiff peaks form. This luscious whipped cream is what gives each Mango Crepe Roll its soft, billowy center. Scoop the whipped cream into a piping bag and store it in the fridge until you’re ready to assemble.

Step 4: Assemble the Mango Crepe Rolls

Lay three crepes out, overlapping slightly, on a pastry mat or sheet of parchment. Pipe an even layer of whipped cream across the surface, then sprinkle generously with cubes of fresh, ripe mango. Neatly fold in the crepe edges (to keep all that goodness inside!) and carefully roll the stack into a log. Chill the assembled roll in the fridge for 30 minutes to set—it makes slicing so much easier and cleaner.

Step 5: Slice and Serve

When ready to serve, use a sharp knife to cut your chilled Mango Crepe Roll into thick, even slices. Each piece reveals beautiful layers of golden crepe, pillowy white cream, and cheerful yellow mango. It’s every bit as lovely to look at as it is delicious to eat!

How to Serve Mango Crepe Roll

Garnishes

Dress up your Mango Crepe Roll with a dusting of powdered sugar, a few extra mango cubes, or even a sprig of mint for a pop of color. A drizzle of mango puree or a whisper of toasted coconut can add a special touch for guests—such simple details can take dessert from lovely to absolutely stunning.

Side Dishes

Ice-cold jasmine tea, lightly sweetened, makes a gorgeous pairing, as does a scoop of vanilla or coconut ice cream on the side. For special occasions, try serving with a fruit salad featuring kiwi, pineapple, or berries to complement the mango and round out the tropical vibe.

Creative Ways to Present

For a playful twist, you can roll mini Mango Crepe Rolls for bite-sized treats, or layer crepes, cream, and mango cubes in a glass for an elegant parfait. Try arranging the rolls on a platter with edible flowers, or serve each slice on a fancy dessert plate with a mango-vanilla sauce swirl underneath for a restaurant-style experience at home.

Make Ahead and Storage

Storing Leftovers

To keep leftover Mango Crepe Roll fresh, wrap the slices tightly in plastic wrap or store them in an airtight container in the fridge. The crepes stay soft and the cream holds its shape for up to two days—it’s the perfect make-ahead dessert for busy weeks or next-day sweet cravings.

Freezing

While crepes themselves freeze beautifully (just stack with layers of parchment between), the assembled Mango Crepe Roll is best enjoyed fresh. Freezing with the cream and mango inside can cause the texture to change and become watery when thawed. For best flavor and bite, enjoy straight from the fridge.

Reheating

No reheating required! These Mango Crepe Rolls should be served chilled for that creamy, refreshing finish. If you want your crepes a bit warmer before assembly, you can briefly microwave or steam them, but always wait until they’re cool before adding cream and mango.

FAQs

Can I use all-purpose flour instead of cake flour for the crepes?

Yes, you can substitute all-purpose flour if that’s what you have on hand, though the crepes might be just a touch chewier. Cake flour gives a softer, more delicate result that’s truly delightful in a Mango Crepe Roll.

What’s the best type of mango to use?

Choose ripe Ataulfo, Manila, or Kent mangoes—they tend to be sweeter, less fibrous, and have stunning golden color, which makes every bite and every slice of Mango Crepe Roll pop with flavor and beauty.

Can I make the crepes ahead of time?

Absolutely! You can make crepes a day ahead and store them, covered, in the fridge. When you’re ready, bring them to room temperature for easier rolling and assemble your Mango Crepe Roll just before serving.

How do I prevent the crepes from tearing?

Be gentle when lifting the crepes off the pan, and make sure they are fully cooked before moving them. Letting them cool on a rack also helps them firm up a little, making them less likely to tear during assembly.

Is there a dairy-free version of this recipe?

You can experiment with plant-based alternatives—substituting coconut cream for heavy cream, and a dairy-free butter and milk for the crepe batter—to make a vegan Mango Crepe Roll. The flavor is still dreamy and tropical!

Final Thoughts

Whether you’re looking to wow your friends or treat yourself to a taste of tropical sunshine, the Mango Crepe Roll is a dessert you’ll come back to again and again. If you try it, be prepared for love at first bite—there’s no better way to celebrate mango season!

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