Melt the butter and let it cool slightly.

In a mixing bowl, whisk together sugar and eggs until smooth.

Gradually add milk, stirring continuously.

Add cake flour and mix until combined.

Stir in vanilla extract. Sift the batter twice to ensure smoothness.

Heat a nonstick pan over low heat.

Pour a small scoop of batter into the pan, tilt to spread thinly, and pour back any excess.

Cook for about 1 minute, until the edges begin to lift.

Gently peel the crepe off with a spatula.

Place the crepe on a wire rack to cool. Repeat until all batter is used.

In another bowl, whip the heavy cream and sugar until stiff peaks form.

Transfer whipped cream into a piping bag and refrigerate.

Lay three crepes overlapping on parchment paper or a baking mat.

Pipe whipped cream along the center and top with fresh mango cubes.

Fold in the sides and roll tightly using the parchment for guidance.

Wrap the roll in parchment and refrigerate for 30 minutes to set.

Unwrap, slice with a sharp knife, and serve immediately.