Desserts · CRESPO KITCHEN

Mango curd crepe cake

Crepes layered with mango curd and whipped cream, finished with chocolate drizzle.

20 min approx.8 servingsFresh mango

Dish photograph: Mango curd crepe cake. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 large mango, peeled and cubed, for the curd
½ cup sugar
3 tablespoons lemon or lime juice
Pinch of salt
4 large egg yolks
¼ cup unsalted butter, cubed
12 prepared 8-inch crepes
1½ cups unsweetened whipped cream
1 tablespoon dark chocolate sauce, or to taste
1 tablespoon white chocolate sauce, or to taste
1 mango, peeled and sliced, for the topping
Fresh mint for garnish

Method

Process the mango for the curd with the sugar, citrus juice and salt. Blend in the yolks, then strain into a heatproof bowl.
Set the bowl over gently simmering water without letting it touch the water. Whisk for about 10 minutes, until the mixture reaches 170°F.
Remove from the heat and gradually whisk in the butter. Refrigerate the mango curd overnight.
Stack the crepes with alternating layers of mango curd and whipped cream. Finish with dark chocolate sauce, sliced mango and white chocolate sauce.
Add mint and cut into eight wedges.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board