Mix the eggs with sugar and salt, then add vanilla extract and mix.Sift the soft flour and almond powder, add 100g of milk, mix, add all the remaining milk and mix, then add the melted unsalted butter and mix.
After sieving, rest in the refrigerator for at least 30 minutes.Put a pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more. Remove from the pan and cool.
Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 2 batches, and whip, then add the whipped cream and vanilla extract and whip it well for at least 5 minutes.
Add mango puree and whip to finish.Lay 2 cooled crepes on top of each other, apply cream, put mango on top, and roll over the crepes at the end of the crepes, apply cream and roll up the mango and repeat.
Wrap in parchment paper and harden in the freezer for 1-2 hours, then sprinkle thinly sliced mango and powdered sugar on top to finish.