White Chocolate Mango Mascarpone Mille Crepe Cake

     Welcome to Sunday Funday! This Sunday we are enjoying anything you can make with a mango. And you can make all kinds of delicious sweet and savory recipes with this delicious tropical fruit. On the sweet side of things there is and Indian Mango Lassi, a sweet and tangy mango and dairy drink that is great for tempering the heat of Indian food. Or there is the delicious and simple Thai Mango sorbet with the sweet hints of pine in the mango accented by the lime juice. On the savory side of things is this chop salad from Senegal. Delicious mango and avocado in a citrus dressing. 

     Let me back up for a minute. Growing up mangoes weren't as readily available as they are now and I think I had tried one as a kid but I hadn't really cared much for it. When I was 15 I was able to travel to the Philippines and was surrounded by mangoes and not overly enthusiastic about them, but when in Rome I guess, so I tried one at the urging of the rest of the group. And fell in love, the mangoes had a totally different flavor, like pine, and honey, and tropical sweetness. I haven't ever found a mango like that in the US ever. Sure, we can get tasty ones, but they just aren't the same at all. 

     The flavor and texture of mangoes does perfectly with the rich mascarpone cream filling and the delicate crepes. All layered together you have a dessert that is elegant, and simple, and super easy to throw together. And best yet, it isn't served fresh so making it a day or so beforehand is needed and leaves you open at the last minute to attend to literally anything else you want. Feel free to switch up the fruit in the filling, mixed berries are quite nice as well. 

     Interested in other ways to use up mangoes? Check out all these other Sunday Funday recipes focusing on Mangoes. 


Mille Crepe Cake Recipe
3 ripe mangoes
10 raspberries
1 (8 oz.) container mascarpone cheese
2 c. heavy cream
2 Tbsp. white chocolate pudding mix
1/4 c. sugar
1 tsp. orange blossom water

Combine the sugar and heavy cream in a bowl and beat on low for 2 minutes. Continue beating until it is starting to thicken but before soft peaks form. Add the white chocolate pudding mix and orange blossom water and continue beating until stiff peaks form. 

In a separate bowl beat the mascarpone cheese until soft. Add a quarter of the whipped cream to the cheese and fold to combine. Add the remaining whipped cream and fold to completely combine. 

Peel two of the mangoes and remove the fruit from the pit. Slice thinly. 

Place a tablespoon of the whipped cream filling directly on your serving plate. Place one crepe on top and press slightly to adhere it. Top the crepe with a generous layer of the whipped cream and top with a thin layer of sliced mangoes. Top with another crepe and more cream, leaving mangoes out of this layer. Repeat with crepes and then cream placing mangoes between every other layer. 

Top with more cream. Chill and refrigerate for at least 2 hours before serving. Remove from the fridge 20 minutes before serving. 

Peel the remaining mango and remove from the pit. Chop the mango and mix with the raspberries. Place on top of the mille crepe cake and serve


  1. I love crepe cakes and this one sounds absolutely amazing.

  2. I love crepe cakes! They are so magical and your flavors sound delicious.

  3. Simply exquisite, cannot take my eyes off the beautiful crepe cake. Must admit I've enjoyed crepes with creamy filling and fruits but as a cake, nope!

  4. This looks so stunning...I wish I could just get that whole crepe cake...


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