Recipe of Today: Mango Mille Crepe Cake

Recipe of Today: Mango Mille Crepe Cake


For The Crepes:

  • 1 ½ cups all-purpose flour
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 large eggs
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract

For The Mango Cream Filling:

  • 3 cups ripe mango, diced
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

For The Mango Sauce:

  • 1 cup ripe mango, diced
  • 2 tbsps granulated sugar
  • 2 tbsps water


  • To make the crepes, in a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract with your Kitchenin KM50 Stand Mixer. Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Let the batter rest for about 15 minutes.
  • Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Pour about ¼ cup of the crepe batter into the pan, swirling it around to coat the bottom evenly. Cook the crepe for about 1-2 minutes or until the edges start to lift. Flip the crepe and cook for another 1-2 minutes. Repeat the process with the remaining batter. You should get around 20-22 crepes. Set the crepes aside to cool.
  • For the mango cream filling, place the diced mango in a blender or food processor and puree until smooth. Grab your Kitchenin KM50 Stand Mixer and whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form in the chilled mixing bowl. Gently fold in the mango puree until well combined.
  • To assemble the mango mille crepe cake, lay one crepe on a serving plate. Spread a thin layer of the mango cream filling over the crepe. Repeat the process, stacking crepes and filling alternatively, until all the crepes are used. The top layer should be a crepe.
  • Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
  • For the mango sauce, combine the diced mango, granulated sugar, and water in a blender or food processor. Blend until smooth.
  • To serve, drizzle the mango sauce over the chilled mango mille crepe cake. Slice and enjoy this delightful, tropical dessert!

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