Mango Crepe Roll Dessert

This Mango Crepe Roll recipe brings a little luxury to your table with its buttery soft crepes, pillowy whipped cream, and juicy mango cubes. Every bite tastes like sunshine and brightens even an ordinary weekday. It is an easy crowd-pleaser for parties or when you just crave something special after dinner.

I made this for my family one summer picnic and everyone went back for seconds. Now it is a must-make whenever mangoes are at their peak.

What You'll Need

• Unsalted butter: for a rich golden crepe base. A fresh block always tastes best
• Granulated sugar: for gentle sweetness throughout the crepes and cream
• Eggs: binding the batter while keeping it tender
• Milk: to create a smooth pourable crepe mix. Whole milk gives you a creamier result
• Cake flour: for silky soft crepes. Sift it for best texture
• Vanilla extract: adds fragrant warmth. Pure extract will shine in the simple batter
• Heavy cream: transforms into thick whipped clouds for rolling. Choose the highest fat you can find for stable peaks
• Fresh mango cubes: for a juicy pop of color and tropical taste. Use ripe but firm fruit so the pieces hold their shape

How to Make It

Mix the Batter:

Blend melted butter with sugar then whisk in eggs until combined and smooth. Gradually pour in milk stirring as you go. Sift in cake flour two times to remove any lumps and make sure the batter turns silky. Add the vanilla extract at the end for full fragrance

Cook the Crepes:

Heat a nonstick pan over medium heat until just warm. Using a ladle pour a thin even layer of batter swirling quickly to coat the pan edges. Cook for about one minute until the bottom is lightly golden and the top sets. Flip carefully if desired or leave one side pale for a softer finish. Repeat until all the batter is gone stacking crepes on a plate to keep them supple

Prepare the Whipped Cream:

In a chilled mixing bowl whip heavy cream with sugar. Start on low then increase speed as it thickens. Beat until stiff peaks hold their shape when you lift the beater. Pay attention so you do not overwhip or it might turn grainy

Assemble and Roll:

Lay one cooled crepe flat. Spread a thin layer of whipped cream across the surface then dot with mango cubes. Gently roll up the crepe pulling snug but not too tight to avoid tearing. Continue with the rest. Arrange the finished rolls seam side down then chill for fifteen minutes. Just before serving slice each roll into pieces to reveal the pretty layers

Cake flour was my secret discovery when perfecting this recipe. My grandmother always used it for special cakes and I quickly learned it makes crepes extra silky too. The first time I served these at a family reunion my uncle said he had never tasted anything like it

Storage Tips

Mango crepe rolls are best eaten within a day but you can refrigerate them covered for up to two days. Keep in an airtight container to keep the crepes from drying out. If stacking wrap each roll in parchment to avoid sticking. If you want to prep ahead just assemble the crepes and cream but wait to add the mango until shortly before serving

Ingredient Swaps

No mango Use strawberries bananas or kiwi for a twist. Greek yogurt can replace half the whipped cream for a tangier lighter option. If you run out of cake flour use all purpose and sift it twice for a closer texture. Coconut cream in place of heavy cream also works and adds a lovely tropical note

Serving Suggestions

Slice each roll into bite size pieces for a beautiful dessert platter. Dust tops with powdered sugar or garnish with mint leaves for a little flourish. These are also wonderful served with a scoop of mango or coconut ice cream to make a real summer treat

A Sweet Slice of History

Crepes have been enjoyed in France for centuries often filled with fruit and cream. In many Asian countries from Japan to Thailand mango crepe rolls are a favorite in bakeries and dessert shops. This cross cultural creation feels special but stays simple enough for a home cook

Adapting for Every Season

In spring fill with ripe strawberries and whipped coconut cream Summer calls for sweet peaches or pineapple to play with the mango During autumn chai spices in the cream make a cozy pairing with poached pears

Helpful Notes

Always use a good nonstick pan for easy crepe removal Make sure crepes have cooled before filling to prevent melting the cream Let rolled crepes chill for best slicing results

Success Stories

My friend made this recipe for her daughter’s birthday and even the grandparents loved it. Another reader tried diced dragonfruit and said it was a huge hit at her brunch. These crepe rolls show up at almost every potluck in our circle now

Freezer Meal Conversion

While crepes themselves freeze well I suggest only freezing the cooked unfilled crepes. Stack them between parchment sheets in an airtight bag for up to one month. Defrost then fill and roll on the day of serving for that fresh just made taste

Serve chilled for the prettiest layers and freshest flavor. These mango crepe rolls always bring smiles to the table.

Recipe FAQs

→ How do I keep crepes from tearing?

Pour a thin, even layer of batter and cook on medium heat until edges lift easily. Handle gently when flipping and rolling.

→ What type of mango works best?

Choose ripe, firm mangos for sweet, juicy cubes that hold their shape during assembly and slicing.

→ Can I prepare components ahead of time?

Yes, crepes and whipped cream can be made in advance. Assemble just before serving for freshest texture.

→ Are there alternative fillings?

Try swapping in berries, kiwi, or sliced bananas, or add a sprinkle of toasted nuts for extra crunch and flavor.

→ How should leftovers be stored?

Refrigerate in an airtight container to keep crepes tender and fillings fresh. Enjoy within 24 hours for best results.