A stunning layered dessert made from thin crepes, whipped cream, and fresh mangoes tossed in mango jam. A perfect showstopper for any occasion—without needing an oven.
Prep time
1 hr
Cook time
40 min
Total time
1 hr 40 min
Servings
12
Chef's Tips
Chill the crepe batter if not using immediately.
Use thin mango slices to prevent layers from sliding.
Alternate mango layers to maintain structure when slicing.
Store extra crepes wrapped in the fridge for up to 3 days.
Tools Used
Mixing Bowls(opens in a new tab)Wire WhiskSifter(opens in a new tab)Measuring CupsKnife(opens in a new tab)Spatula(opens in a new tab)
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Ingredients
Ingredients
Servings
12 servings1×
Scale
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Crepe Batter
Cream Filling
Fruit Filling
Instructions
Make the Crepe Batter
- 1
Sift together cake flour, sugar, and salt once or twice.
- 2
Add eggs and whisk into the dry mixture until smooth.
- 3
Gradually add milk while whisking to create a thin batter.
- 4
Melt butter in your non-stick pan and pour it into the batter.
- 5
Mix well. The batter should be thin and runny.
Cook the Crepes
- 1
Preheat your non-stick pan over medium heat.
- 2
Use less than 1/4 cup batter per crepe. Pour at the 9 o'clock position and swirl to coat evenly.
- 3
Cook until the surface looks dry, then flip carefully.
- 4
Repeat until you have at least 25 crepes.
Prepare the Filling
- 1
Whip cream with sugar to your desired sweetness.
- 2
Slice ripe mangoes thinly and toss in mango jam.
Assemble the Cake
- 1
On a cake board, spread a thin layer of whipped cream to anchor the first crepe.
- 2
Layer crepes with whipped cream and alternate layers with mango slices.
- 3
Repeat for at least 25 crepes, alternating cream-only and cream-with-mango layers.
- 4
Chill the assembled cake for at least 6 hours before slicing.
Garnish and Serve
- 1
Slice more fresh mangoes for the top and brush with mango jam.
- 2
Optionally garnish with strawberries, syrup, or powdered sugar.
- 3
Slice with a sharp knife and serve with coffee or tea.
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Everything you want to know about this recipe.
Mango Crepe Cake (No-Bake)
Mango Crepe Cake (No-Bake)
This mango crepe cake is a no-bake showpiece made from thin crepes, whipped cream, and ripe mangoes tossed in mango jam. The layers are delicate but sturdy, and the cake slices cleanly after chilling. It is light, refreshing, and perfect for warm-weather celebrations or any occasion that calls for a standout dessert.
The process takes time, but it is straightforward: cook a batch of crepes, whip the cream, slice the fruit, and build the layers. Once chilled, the cake firms up and the crepes soften into a tender, cake-like texture.
Flavor Profile
Flavor Profile
Expect a lightly sweet crepe with creamy, airy filling and bright mango flavor. The jam adds a glossy finish and deepens the fruit sweetness without overwhelming the cake.
Ingredient Highlights
Ingredient Highlights
- Cake flour creates soft, tender crepes with a fine crumb.
- Milk and eggs give the crepes structure without toughness.
- Whipped cream adds lightness between layers.
- Mango jam coats the fruit and keeps it glossy.
- Ripe mangoes bring fresh, tropical sweetness.
How It Comes Together
How It Comes Together
Whisk the crepe batter until smooth and thin, then cook the crepes one by one in a non-stick pan. Chill the crepes if you are not assembling right away.
Whip the cream to soft peaks and toss mango slices with jam. Layer crepes with whipped cream, alternating some layers with mango slices for structure. Chill the cake for at least six hours before slicing.
Chef's Tips
Chef's Tips
Keep crepes thin and even for a clean, elegant look. A consistent pour and quick pan swirl help with uniform thickness.
Use very ripe mangoes for the best flavor, but slice them thinly to prevent slipping. Blot any excess liquid from the fruit to keep the layers stable.
Chill the assembled cake well before slicing. A cold cake cuts cleaner and holds its shape.
Easy Swaps
Easy Swaps
You can substitute mangoes with strawberries, peaches, or kiwis. Coat the fruit lightly with jam to keep the texture moist and the layers cohesive.
If you prefer a lighter filling, reduce the cream slightly and add a little more fruit between layers.
Make-Ahead & Meal Prep
Make-Ahead & Meal Prep
Crepes can be made one to two days ahead and stored in the fridge with parchment between each layer. Assemble the cake the day before serving for the best set.
Leftovers keep well for up to three days in the fridge, though the crepes will soften over time.
Low-Cholesterol Notes
Low-Cholesterol Notes
This cake contains eggs and cream, so it is not low in cholesterol. Serve smaller slices and balance with lighter dishes.
Budget Tips
Budget Tips
Use in-season mangoes or frozen mango slices to reduce cost. Crepes are made from pantry staples, which keeps the base affordable.
FAQ
FAQ
Can I make the crepes ahead of time?
Yes. Store them with parchment between each and keep refrigerated for up to two days.
Do I need a special pan for crepes?
No. A non-stick 8-inch pan works well and gives even layers.
Can I freeze the crepe cake?
Freezing is not recommended because the cream and fruit can lose texture.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 29014%
% Reference Intake*
Total Fat 15g21%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 85mg
Sodium 160mg
Total Carbohydrates 32g12%
Dietary Fiber 1g
Sugars 15g17%
Protein 6g12%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make the crepes ahead of time?
Yes! You can cook the crepes 1–2 days in advance. Stack them with parchment paper between each and store in the fridge wrapped tightly in plastic.
What can I use instead of mangoes?
You can substitute strawberries, peaches, or kiwis. Just slice them thinly and toss lightly with jam to keep the layers moist.
How long does Mango Crepe Cake last in the fridge?
The cake will keep well for up to 3 days when stored in the fridge. Beyond that, the crepes may start to soften too much.
Do I need a special pan for the crepes?
A non-stick pan works best, ideally 8 inches in diameter for even layers. A crepe pan is great, but not necessary.
Can I freeze the crepe cake?
Freezing is not recommended as the cream and fruit layers can lose texture. It’s best enjoyed fresh or within a couple of days.
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Lucia
· 11 Jul 2025First time making a crepe cake—surprisingly fun and easier than expected.
Mike
· 11 Jul 2025I tried this with strawberries and Nutella. Big hit with the family!
Ana
· 11 Jul 2025This looks amazing! Can't believe it's no-bake!
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