Make the crepe batter

• Whisk the eggs with the sugar and salt in a mixing bowl.
• Sift in the flour and whisk until smooth.
• Pour in the milk and melted butter and whisk to a thin, lump-free batter.

Rest the batter

• Cover the bowl and let the batter rest so the flour hydrates.

Cook the crepes

• Heat a lightly buttered frying pan over medium heat.
• Pour in a thin layer of batter and swirl to coat the pan.
• Cook until set and lightly golden, then flip and cook the other side.
• Repeat with the remaining batter and stack the crepes.

Whip the cream

• Whip the cold whipping cream with the powdered sugar to soft peaks.

Assemble the wraps

• Spread whipped cream over each crepe.
• Arrange the mango slices on top.
• Fold the crepe over the filling to form a wrap.

Chill and serve

• Chill the wraps so the cream sets, then slice and serve.