Whenever we visit the Philippines my husband always makes time to stop at the Manila Hotel for a plate or two of their yummy Mango Crepes. These delicate crepes are filled with fresh mangoes and mango sauce, then topped with a scoop of ice cream for extra yum!
Since my husband somehow managed to secure a mango supply for the whole season I decided to try and make him one of his favorite desserts.
This recipe involves making mango sauce, it’s used as a filling as well as a topping for the crepes. I served it with vanilla ice cream topped with the same sauce.
I used my favorite instant pancake mix, Kodiak Cakes Flapjack & Waffle mix, to make the crepes.
The box directions called for 1 cup of mix & 1 cup water, I added and extra 1/4 cup of water and blended everything in the blender to get a smooth thin batter. Poor batter into a heated frying pan, and cook both sides until they are golden brown. Pancakes cook fast so be sure to keep a close eye on them. You can use your favorite pancake or crepe recipe or mix to make the crepes.
The mango sauce is great on ice cream and even scones, they make great gifts too!
Mango Sauce – makes about 1 quart
2 cups diced fresh mangoes – approximately 2 medium sized mangoes
4 cups sugar
1 tbls. lemon juice
1. Combine mango and sugar in heavy saucepan. Mix well.
2. Cook over medium low heat stirring occasionally to keep bottom from scorching. Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil.
Lower heat and let simmer for 45 minutes to an hour. (It will be frothy and start to evaporate. Stir to keep it from burning, don’t stir in sugar that forms on the sides.) Let it simmer until it’s been reduced to almost half. Don’t over boil, it will crystalize and get hard.
3. When it’s translucent remove from heat and stir in lemon juice.
Mango sauce can be stored in a jar in the fridge for about 3 – 4 months.
1 Instant Pancake or crepe mix
1 Fresh mango peeled and slice mango into thin slices
Vanilla Ice Cream
Mix pancake or crepe mix according to box directions. If using pancake mix add an extra 1/4 cup water. Use a blender to get a thin smooth batter.
Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
Place crepe on serving dish.
Arrange 2-3 slices of fresh mango on 1/2 of crepe.
Add 2 Tbls. of mango sauce over fresh mango slices.
Fold crepe in half over the mango.
Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
Garnish with more fresh mango slices and mint leaf if desired.
Sauce should be made ahead of time so it’s given a chance to cool. You can make crepes in advance and keep covered with a damp cloth. Put the filling in when ready to serve.