Mango Crepe Rolls

Mango crepe rolls are the perfect dessert for hot summer days. They are light and fluffy, with a sweet whipped cream filling and juicy mangos.

Info and tips for mango crepe rolls

To make the best crepes here are some tips:

• The first crepe is always going to be bad! I usually always eat my first crepe because no matter how hard I try it always flops. The first one is a tester so don’t stress if it doesn’t look pretty. Once you get the feel for how much batter, the temperature, and practice swirling the pan, you’ll be a crepe expert.
• Blend the batter for ultra smooth crepes! I have just whisked the ingredients together before, but it is difficult to get all the little lumps out by hand. Using a blender only takes about 30 seconds or less to get a completely smooth batter.
• Use a low heat when cooking the crepes. Using a low heat gives you more time to swirl the crepe batter around the pan. If your heat is too high, the crepe will cook almost instantly and you won’t get that nice smooth and round look.

Equipment

I love to use my Crepe Pan to get perfectly shaped crepes!

Ingredients for mango crepe rolls

Crepes

• 3 eggs
• ¾ cup milk
• ½ cup water
• 1 tbsp sugar
• 3 tbsp melted butter
• 1 cup AP flour
• 1 tsp vanilla
• pinch of salt

Whipped Cream

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla
• 4 mangos

Instructions

1. Begin by blending the listed crepe ingredients for about 30 seconds in a blender until no clumps remain.
2. Lightly grease a crepe pan (or small nonstick pan) with some butter. Turn the heat to low and add about a 1/3 cup of batter to the pan. Lift the pan off the heat and swirl the batter around to completely coat the bottom. Cook for about a minute before flipping and cooking the other side 30 seconds. Repeat until all the batter is used.
3. While the crepes cool whip the heavy cream, sugar, and vanilla together until stiff peaks form.
4. Slice your mangos into thick chunks and use the edge of a round glass to remove the skins from the mango chunks.
5. Assemble your crepes by adding a layer of whip cream and the mango chunk, fold the edges around to create a small rectangular roll. Enjoy with a sprinkle of brown sugar if desired!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Pumpkin French Toast Rolls
• Strawberry Nutella Crepe Cake
• Banana Nutella Egg Rolls

Print Recipe

Mango Crepe Rolls

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Desserts

By kenna's Cooks – Serves: 8 rolls

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Mango crepe rolls are light and fluffy, with a sweet vanilla whipped cream filling and juicy mangos.

Ingredients

• -Crepes-
• 3 eggs
• ¾ cup milk
• ½ cup water
• 1 tbsp sugar
• 3 tbsp melted butter
• 1 cup AP flour
• 1 tsp vanilla
• pinch of salt
• -Whipped Cream-
• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla
• 4 mangos

Instructions

1

Begin by blending the listed crepe ingredients for about 30 seconds in a blender until no clumps remain.

2

Lightly grease a crepe pan (or small nonstick pan) with some butter. Turn the heat to low and add about a 1/3 cup of batter to the pan. Lift the pan off the heat and swirl the batter around to completely coat the bottom. Cook for about a minute before flipping and cooking the other side 30 seconds. Repeat until all the batter is used.

3

While the crepes cool whip the heavy cream, sugar, and vanilla together until stiff peaks form.

4

Slice your mangos into thick chunks and use the edge of a round glass to remove the skins from the mango chunks.

5

Assemble your crepes by adding a layer of whip cream and the mango chunk, fold the edges around to create a small rectangular roll. Enjoy with a sprinkle of brown sugar if desired!