Mango Curd Crepe Cake

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Jun. 11, 2015

How about a special breakfast that's fresh and fun? Cari Martens shows how to make a Mango curd crepe cake!


Mango 1 Large
Sugar 1/2 Cup (8 tbs)
Lemon 1 , juiced
Salt 1 Pinch
Egg yolks 4
Butter stick 1
Crepes 8
Whipped cream 1 Cup (16 tbs)
Chocolate sauce 2 Tablespoon
White chocolate sauce 2 Tablespoon



1. In a blender, combine mango chunks, sugar, salt and lemon juice. Blend well.

2. Add in the egg yolks and blend once again to combine well.

3. Strain the mango curd using a strainer and discard the solids retained in the strainer.

4. Place the bowl of mango curd over a pot of boiling water and whisk for 10 minutes or till the temperature reaches 170 degrees.

5. Slowly add in cubed unsalted butter and blend it in. Refrigerate the mango curd overnight.


6. Over a flat surgace, place the crepe and spread a thin layer of mango curd over it. Cover with another crepe and spread whipped crea over it. Repeat the layers, alternating between mango curd and whipped cream.

7. Drizzle with chocolate sauce and white chocolate sauce and garnish with mango slices and fresh mint leaves.


8. Slice and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 534Calories from Fat 315

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 93 mg3.88%

Total Carbohydrates 49 g16.3%

Dietary Fiber 2 g8%

Sugars 38 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet