Mango Crepe Roll
Mango season is finally here, and this mango crepe roll is the first thing I make every year.
It’s my giant version of the classic Hong Kong mango dessert — you know, the little mango crepe rolls you get at Chinese bakeries. I just make one big roll instead of tiny bite-sized ones, because honestly it’s way less fiddly and looks even better sliced open.
It’s sweet, but not too sweet, and it’s so much lighter than mango cake — which I love, but sometimes you just want something fresh instead of rich.
This is also the dessert I make when people are coming over. It looks like I spent all day on it, but it’s really just a few ingredients and some patience while the crepes cool.
Mango Crepe Roll Recipe
What Mangoes to Use
My favorite mangoes for this recipe are Champagne mangoes, also known as Ataulfo or honey mangoes. They have a smooth, creamy texture and are usually less fibrous, which makes them perfect for rolling into crepes.
You can use any ripe, sweet mango you like, but try to choose mangoes that are soft, fragrant, and easy to slice.
About the Flour
Cake flour keeps the crepes soft and tender, without too much chew. If you don’t have cake flour, you can substitute it with 55 g all-purpose flour and 10 g cornstarch. Sift them together before adding to the batter.
Instructions
In a bowl, whisk together the eggs and sugar. Sift in the cake flour and mix until smooth.Add the melted butter and mix until combined. Slowly pour in the milk and mix until the batter is smooth.
Strain the batter to remove any lumps. For an extra smooth batter, you can strain it twice.
Adding the ingredients in this order helps the flour dissolve more easily and prevents lumps. It also keeps the melted butter from solidifying when it touches the cold milk.
Heat a nonstick pan over low heat. Pour in about ¼ cup of batter and quickly swirl the pan to spread it into a thin, even layer.
Cook the crepe over low heat so it stays soft and doesn’t brown too much. Cook until small bubbles appear and the surface looks dry. No need to flip. Remove the crepe from the pan and let it cool completely. Repeat with the remaining batter.
In a mixing bowl, whip the cream with sugar until medium peaks form. The cream should hold its shape well.
To assemble, lay 3 crepes slightly overlapping in a row. I like to place a layer of plastic wrap underneath the crepes to help with folding and lifting.
Pipe or spread whipped cream down the center, then add the mango slices. Press the mango gently into the cream, fold in the sides, and roll it up gently.
Repeat with the remaining crepes and filling to make the second roll.
Do not overfill. Leave plenty of space on the sides and at the end of the crepe so the filling doesn’t squeeze out.
Freeze the crepe rolls for 30 minutes to help them set and make slicing easier. Slice down the center and across to reveal the beautiful cross-section.
This dessert is best enjoyed the same day, while the crepes are soft and the mango is fresh.
If you’re like me and can never have enough mango desserts, you have to try my mango sago too. It’s another one of my favorite summer treats. Stay cool~
Mango Crepe Roll
Equipment
- 1 non-stick pan or crepe pan
Ingredients
Crepes
- Makes about 6 crepes using a 10-inch frying pan, about ¼ cup batter each
- 2 eggs
- 20 g sugar
- 65 g cake flour sifted
- 180 g milk
- 15 g melted butter unsalted
Filling
- 4 ripe mangoes peeled and sliced
- 400 g whipping cream
- 32 g sugar adjust to taste
Instructions
- In a bowl, whisk together the eggs and sugar. Sift in the cake flour and mix until smooth.
- Add the melted butter and mix until combined. Slowly pour in the milk and mix until the batter is smooth.
- Strain the batter to remove any lumps. For an extra smooth batter, you can strain it twice.
- Heat a nonstick pan over low heat. Pour in about ¼ cup of batter and quickly swirl the pan to spread it into a thin, even layer.
- Cook the crepe over low heat so it stays soft and doesn’t brown too much. Cook until small bubbles appear and the surface looks dry. Remove the crepe from the pan and let it cool completely. Repeat with the remaining batter.
- In a mixing bowl, whip the cream with sugar until medium peaks form. The cream should hold its shape well.
- To assemble, lay 3 crepes slightly overlapping in a row. I like to place a layer of plastic wrap underneath the crepes to help with folding and lifting.
- Pipe or spread whipped cream down the center, then add the mango slices. Press the mango gently into the cream, fold in the sides, and roll it up gently.
- Repeat with the remaining crepes and filling to make the second roll.
- Freeze the crepe rolls for 30 minutes to help them set and make slicing easier. Slice down the center and across to reveal the beautiful cross-section. Enjoy cold.
