How to Make Mango Crepes with a Soft, Fragrant, and Fatty

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Mango crepes are loved for their soft, fragrant mango flavor and creamy richness that you can enjoy without getting tired. Making mango crepes is quite simple; you don’t need an oven, just a non-stick pan, and you can make this delightful dessert.

Crepes originated in France and later became a traditional dish in some European countries such as France, Switzerland, Belgium, etc. Crepes are served with tea, coffee, and especially cider – a famous sweet and fragrant apple wine. This type of cake is made from flour, buckwheat flour mixed with eggs, butter, and milk, then fried thin on a pan. Nowadays, crepes are more popular and have been diversified into various flavors.

How to Make Hong Kong-Style Mango Crepes

Hong Kong-style mango crepes are soft, sweet, and perfect for light snacking on hot summer days. Fresh and sweet mango slices are sandwiched between layers of soft, creamy, and sweet whipped cream. The crepe shell is thin, soft, chewy, and has the aroma of milk powder.

Ingredients to Prepare For the crepe batter:

  • All-purpose flour: 100g
  • Coconut milk: 100g
  • Granulated sugar: 20g
  • Unsweetened milk: 1 pouch (220g)
  • Eggs: 2 balls
  • Unsalted butter: 30g
  • Vanilla extract: 1 tsp

For the crepe filling:

  • Whipping cream: 200g
  • Ripe mangoes: 400g
  • Sugar: 20g

Steps to Make Hong Kong-Style Mango Crepes


Soften the unsalted butter at room temperature. Then, place the butter in a bowl over hot water and stir until it melts.

In a large bowl, thoroughly mix the wet ingredients including butter, eggs, milk, and vanilla extract until they are well combined.

Sift the all-purpose flour and sugar into the wet ingredient bowl; you can use powdered sugar for faster dissolution. Gently mix until the mixture is well blended.

Use a sieve to strain the batter to remove any lumps. At this point, you’ve completed the crepe batter. Cover the bowl with the batter and let it rest for 20 minutes. During this time, you can prepare the crepe filling. In addition to making mango crepes, this crepe batter can also be used for other crepe variations, such as lychee or fruit fillings.


Choose ripe mangoes with a sweet aroma and a gentle sweetness. Select mangoes that are ripe but not overripe. If you prefer a slightly sour taste, choose mangoes that are just ripening. Peel the mangoes, then cut them into small pieces.
Whip the heavy cream: Place the whipping cream and sugar in a bowl. Using an electric mixer, whip at medium speed until the cream forms stiff peaks. If you don’t have an electric mixer, you can also use a hand whisk, but it will take longer and be a bit tiring.

If you want the whipped cream to become stiff more quickly, you can put the whipping cream and all the utensils, including the bowl and the whisk, in the fridge for 20 minutes. After whipping the cream, cover the bowl and place it in the refrigerator if you’re not using it immediately.


Take the batter out of the fridge, and give it a good stir to mix well since some of the batter may have settled at the bottom. Add a small amount of butter to the pan and melt it, then use a piece of paper towel to spread the butter evenly. Scoop a ladle of batter and swirl it around to coat the pan evenly. It’s better to use a small, flat pan for easier crepe cooking.

Wait for about 1-2 minutes until the crepe surface sets, and tiny air bubbles appear. The edges of the crepe will start to lift from the pan. Once the crepe easily lifts off the pan, transfer it to a cooling rack. Cook the remaining crepes.


Place a crepe shell on a clean, flat surface with the cooked side facing up. Spoon a portion of the whipped cream into the center and arrange the mango pieces on top. Add another dollop of whipped cream over the mangoes. Carefully fold in the sides of the crepe, and gently roll it up.

After assembling the mango crepe, place it in the refrigerator for 30 minutes to set. The mango crepes will be soft, creamy from the whipped cream, and have a delightful combination of sweet and slightly tangy flavors from the fresh mangoes.

In addition to Cake recipe crepes as described here, you can experiment with different fillings like lychee or matcha crepes. You can also enhance the crepe batter by adding pandan leaf extract for a refreshing green color and an enticing aroma.


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