Mango Crepes With Mango Sauce
Servings Prep Time
6Crepes 15Minutes
Cook Time Passive Time
1Hour 1Hour
Servings Prep Time
6Crepes 15Minutes
Cook Time Passive Time
1Hour 1Hour
Mango Sauce
  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.
  4. Mango sauce can be stored in a jar in the fridge for about 3 – 4 months. Makes 1 Quart
  1. 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.
  2. Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
  3. Place crepe on serving dish.
  4. Arrange 2-3 slices of fresh mango on 1/2 of crepe.
  5. Add 2 Tbls. of mango sauce over fresh mango slices.
  6. Fold crepe in half over the mango.
  7. Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
  8. Garnish with more fresh mango slices and mint leaf if desired.
  9. Serve immediately.
Recipe Notes

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.