Place the first crepe onto the plate you intend to serve it on.
Then add a thin layer of mango cream evenly over the whole crepe surface; you can use a palette knife or similar implement to spread the cream evenly. Don't add too much, or the crepes will start to slip.
Add your next crepe to the previous one, and follow with another thin layer of whipped cream.
Continue until you have reached your desired height or used up all of your available crepes.
Top the final crepe with whipped cream. Add whipped cream to the sides as well and smooth it over. You will have bits of crepe showing, but that is OK.
Add the remaining cream into a piping bag with a star nozzle and refrigerate for a couple of minutes.
Add the remaining mango puree into a piping bag with a small round nozzle.
Pipe the mango puree onto the top of the cake in a spiral, starting from the centre, and moving outwards.
Using a toothpick or skewer, starting from the centre and using light pressure, move outwards to the edge of the cake. Turn the cake and repeat this to form a spider-web pattern.
Hold upright the piping bag full of the mango whipped cream, nearly touching the top of the cake, and gently squeeze the bag to pipe the whipped cream as tiny rosettes around the edge of the cake. Stop squeezing before moving to form the next rosette.
Pipe a dot of mango puree into the centre of each rosette.
Refrigerate for at least thirty minutes before serving.