Make the crepe batter

• Whisk the flour, sugar and salt in a bowl.
• Beat in the eggs, then gradually pour in the milk until smooth.
• Stir in the melted butter, cover and rest the batter in the fridge.

Cook the crepes

• Heat a lightly buttered frying pan over medium heat.
• Pour a thin layer of batter and swirl to coat the pan.
• Cook until set, flip and cook briefly; repeat with the remaining batter and let the crepes cool.

Whip the cream filling

• Whip the cold heavy cream with the powdered sugar and vanilla to soft peaks.
• Fold in the mascarpone until smooth and firm.

Layer the cake

• Place a crepe on a plate and spread a thin layer of cream.
• Add a few mango slices, then top with another crepe.
• Repeat alternating crepes, cream and mango, finishing with a crepe.

Chill and serve

• Cover and refrigerate the cake so it sets.
• Top with whipped cream and fresh mango slices before slicing.