Mango Crepe Roll

1月20日.00 00 02 16.Still001 结果 pinit
1月20日.00 00 02 16.Still001 结果 pinit
3 Add to Favorites

Mango Crepe Roll

Difficulty: Beginner
Best Season: Suitable throughout the year


A Mango Crepe Roll is a refreshing and visually appealing dessert that blends the delicate texture of crepes with the tropical sweetness of mangoes. This dessert consists of thin, buttery crepes that are filled with a mixture of fresh mango slices and a light, creamy filling. The filling often includes whipped cream or a mildly sweetened cream cheese blend, which balances the natural tartness of the mango.

After the crepes are filled, they are gently rolled into a log shape, allowing the layers of cream and mango to swirl together beautifully. Some variations might include a drizzle of mango puree or a sprinkle of powdered sugar on top for extra sweetness and a more enticing presentation.

Mango Crepe Rolls are typically served chilled, making them an especially delightful treat during the warmer months. Their combination of soft, creamy textures and the bright, juicy flavor of mango makes them a favorite at gatherings and a lovely, light alternative to heavier desserts.


Cooking Mode Disabled




  1. In a clean bowl, mix well melted butter, sugar, eggs, milk, cake flour and vanilla extract. Sift twice.

  2. Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Pour the extra batter back into the bowl. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe from the edges with the help of a spatula. Repeat these steps until you use up all the batter. Let the crepes cool down on the cooling rack.

  3. While letting the crepes cool down on the cooling rack, grab a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Set in the fridge to keep it cool.

  4. Assemble the crepe roll. Take three pieces of crepe and place them on the baking mat or pastry mat or parchment paper. Spread on a layer of whipped cream and a layer of fresh mango cubes. Fold in the edges and roll it up into a crepe roll. Let set in the fridge to cool for 30 minutes. Slice and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mango crepe roll, crepe roll, mango
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *