Mango Mille Crêpes Cake

The weather has been quite summery these few days in London, it makes me think of mango, and I remember there is this Mango Mille Crêpes Cake I always wanted to try. 

It has to be chilled over night, I was so looking forward to cut a slice after work, I cant love mango & crêpe more ♥ the texture from the creamy layers make the cake so yum.

Cherie Kelly's Mango Mille Crêpes Cake


Mango Mille Crêpes Cake

For the crepes (make 15-20 layers):

1000ml milk
300g flour
90g melted butter
6 eggs
90g sugar

For the filling:

3-4 large mango cut into cubes
1 big tub of whipping cream (double cream + icing sugar)


1. Whisk egg and sugar in a mixing bowl until fluffy, beat in the milk and melted butter.
2. Sift the flour and beat until the batter is smooth, chill overnight for to become more elastic.
3. Heat non-stick frying pan with some butter, pour in a thin layer of batter to cover the pan, fry crepe one by one until all the batter is used up.
4. Allow them to cool. Spread whipped cream on crepe, put mango on and then another piece of crepe. Repeat the same step until all crepes are used.
5. Chill for 2 hours or overnight, slice to serve.

One thought on “Mango Mille Crêpes Cake

  1. I thought this was one of the best crêpes I have ever tasted, Kelly bought this into work for an impromptu treat. I do recall a manager snooping by and Kelly kindly offering him a piece – safe to say he was 10 minutes late to a meeting it was so good! The mango tick, the cream tick and the crêpe layers were perfectly shaped and light. Xoxo

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