Today, I am sharing the recipe for this dreamy creamy mango crepe cake. Actually, there is a story behind this beautiful, 30 plus layer cake. It's mango season, and chances are, if you're Desi and celebrating Ramadan, you have a huge box full of mangoes sitting in your pantry. With only two adults in the house, and both of us fasting, that meant a surplus of mangoes leftover and not enough mouths to finish them. As the mangoes started to reach their peak ripeness, I really needed to figure out what to do with them, and making them into a dessert seemed like the best option.
Luckily, I was invited to an iftar a few days later so I had the opportunity to give a mango dessert a try and share it with some friends as well. The only problem was that this cake did not fold out exactly as I had planned. The creamy mango filling never set and it turned into a little bit of a lopsided cake when I added whole pieces of mango fruit in the center. The top half of the cake slid right off the bottom half! Nonetheless, the flavor of the crepes and mango cream really was a great combination. While the cake recipe needs to be tweaked a little, I would recommend the filling recipe to anyone. A huge thank you to all my family and friends who support my baking endeavors and are such good sports with my successes and not-so-successful desserts.
I also took a batch of my popular kulfi, on request, and coincidentally, that is the recipe I shared for Eid Eats 2014! Here it is if you would like to take a gander, here is the link: kulfi (Indian ice cream). Without further ado, we revisit this same dish 2 years later for a mango crepe cake.
Here is a crepe cake I have made in the past that turned out beautifully - complete with recipe and steps for assembly. :)
Enjoy and good luck in the kitchen!
Make a batch of my classic sweet crepe recipe here
4 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy cream, chilled
1 tspn vanilla extract
1 cup fresh mango puree (blended and strained flesh of 2 mangoes)
2 mangoes, diced
1/4 cup mango puree
To make the filling: mix together the cream cheese, powdered sugar, and vanilla extract until well combined. Scrape the sides of the mixing bowl to ensure that everything is combined. Add in the heavy cream and whip on high speed until medium peaks form. Add in the mango puree and whip till stiff peaks form.
To serve, fill a crepe with a few tablespoons of mango filling and top with mango pieces. Drizzle mango puree on top of the crepe and serve.