Mango Curd Crepe Cake

Servings: 8
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Under 30 minutes, Kid Friendly, Dessert


1 large mango, peeled, pitted, cubed
½ cup sugar
3 tablespoons lemon or lime juice
pinch of salt
4 large egg yolks
¼ cup unsalted butter, cubed
12 (8-inch) prepared crepes
1 ½ cups unsweetened whipped cream
1 tablespoon chocolate sauce, or as needed
1 tablespoon white chocolate sauce, or as needed
1 mango, peeled, pitted, sliced
Fresh mint, as needed


In a food processor bowl, combine mango, sugar, lemon or lime juice and salt; puree. Add egg yolks and pulse until pureed. Strain into a large bowl; discard solids. Place bowl over a saucepan of simmering water and whisk for 10 minutes or until mixture reaches 170°F. (Do not let bottom of bowl come in contact with water.) Remove from heat. Slowly whisk in butter cubes. Refrigerate mango curd overnight. Layer crepes alternately with mango curd and whipped cream. Drizzle with chocolate sauce. Top with slices of mango. Drizzle with white chocolate sauce. Cut into wedges and serve. Garnish with fresh mint.