Mango Curd Crepe Cake

Mango Curd Crepe Cake

Prep Time

20 minutes

Cook Time



8 people

Mango Curd Crepe Cake is perfect for a special occasion, like a breakfast that’s fresh and fun! To see the full video with great tips about mangos, click here.


Sponsorship of this series of recipes provided by the National Mango Board.

A one cup serving of mango is just 100 calories, so add it to dessert with a little less guilt!


  • 1 large mango, peeled, pitted, cubed
  • ½ cup sugar
  • 3 tablespoons lemon or lime juice
  • pinch of salt
  • 4 large egg yolks
  • ¼ cup unsalted butter, cubed
  • 12 (8-inch) prepared crepes
  • 1 ½ cups unsweetened whipped cream
  • 1 tablespoon chocolate sauce, or as needed
  • 1 tablespoon white chocolate sauce, or as needed
  • 1 mango, peeled, pitted, sliced
  • Fresh mint, as needed


  • 1 In a food processor bowl, combine mango, sugar, lemon or lime juice and salt; puree.
  • 2 Add egg yolks and pulse until pureed.
  • 3 Strain into a large bowl; discard solids.
  • 4 Place bowl over a saucepan of simmering water and whisk for 10 minutes or until mixture reaches 170°F. (Do not let bottom of bowl come in contact with water.) Remove from heat.
  • 5 Slowly whisk in butter cubes.
  • 6 Refrigerate mango curd overnight.
  • 7 Layer crepes alternately with mango curd and whipped cream. Drizzle with chocolate sauce.
  • 8 Top with slices of mango. Drizzle with white chocolate sauce. Cut into wedges and serve. Garnish with fresh mint.



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