Mango Crepes

close-up photo of a finished mango crepe with vanilla ice cream on top
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These mango crepes are thin pancakes filled with fresh mangoes and a lightly sweetened whipped cream. For an added touch, serve these sweet and refreshing mango crepes à la mode, with chocolate sauce, mango puree, and sliced almonds.

Looking for other crepe ideas? Try my Classic Mille Crepe Cake and Nutella Banana Crepes!

close-up photo of a finished mango crepe with vanilla ice cream on top

Why You’ll Love These Mango Crepes

Easy to Make. For some people, crepes sound so fancy and seem difficult to make. It’s understandable as they’re thin and can tear if not handled delicately. But don’t let crepes intimidate you. It’s common that you will not get it right on your first try – just be patient and after a few tries you’ll be a pro.

No need to turn on the oven. You just need a non-stick skillet to make the crepes. I love making these mango crepes on warmer days – the combination of fresh mangoes, cold, slightly sweetened whipped cream, and of course, the ice cream on top is very refreshing!

Versatile. The versatility of crepes is all about the filling and the toppings. You can definitely make it your own – add raspberries to the mangoes or replace it with another fruit. You can omit the ice cream and just sprinkle it with your favorite nuts or some shaved chocolate. You can even make it a savory dish by filling it with ham, cheese, and vegetables!

assembled mango crepes with mangoes, slightly sweetened whipped cream and almonds on the side

What are Crepes?

Crepes are thin French-style pancakes made without any leavening. Without leavening, they cook up very thin and flat. Filled with anything from whipped cream and fruits to meats, vegetables, crepes are very versatile and learning how to make them is a great addition to your cooking skills! 😉

Crepe recipes vary, but the classic French crepes include basic pantry ingredients – milk, eggs, butter, salt, and flour. Restaurants usually make them with a specialty pan, but a regular non stick skillet works in any home kitchen.

If you want a more in depth article on making crepes, head on to my Basic French Crepes recipe.

lacy French crepes

What You’ll Need

Ingredients and Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

DAIRY

  • 120 ml (1/2 cup) whole / full-fat milk
  • 1 pc large egg (about 50 grams without shell)
  • 22 grams (1.5 tablespoons) melted unsalted butter
  • 1 tablespoon extra melted butter for greasing the pan
  • 240 ml (1 cup) heavy whipping cream / double cream
  • 2 tablespoons condensed milk

If you can’t find condensed milk, use fine white granulated sugar in same quantities.

  • your favorite vanilla ice cream

Other flavors will work too, like strawberry ice cream, mango ice cream, etc.

PANTRY

  • 1/8 teaspoon fine sea salt
  • 63 grams (1 cup) all-purpose flour
  • 1.5 teaspoon white granulated sugar
  • 2 sweet, ripe mangoes + another 1 mango if you are making your own mango puree
  • sliced almonds (optional)
  • mango puree (optional)

To make mango puree, add the mango chunks to a blender or food processor. Process until it forms a thick mango puree. Use it immediately, or store in the fridge for up to 4 days in a sealed container.

scoops of vanilla ice cream for mango crepes a la mode

Tools & Equipment

  • Blender (if not using a blender, you would need a medium bowl, whisk, and a fine mesh strainer)
  • I own a crepe pan but any non-stick pan preferably with low sides will work
  • metal or rubber spatula for flipping the crepes
  • hand mixer/ stand mixer or simply use a whisk to whip your heavy cream

How to Make Mango Crepes

Make the Crepe Batter

This recipe yields 4 crepes that are about 8-inch in diameter. Easily double or triple the ingredient quantities if you need a bigger batch.

You can make the batter super fast if you have a blender, but if you don’t have one you will just need a medium mixing bowl, a whisk, and a fine mesh strainer.

Option #1: Make the crepe batter using a blender: Place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together. Add in the flour and sugar, then blend again until very smooth. Pour the melted butter and blend until combined, about 10 seconds more.

Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes and up to 24 hours before cooking them. Store in the fridge if resting for more than 30 mins.

Option #2: Make the crepe batter without a blender: Place the milk, egg, and salt in a medium sized mixing bowl. Mix with a whisk for about 1 minute or until the are blended well together. Add in the flour and sugar and mix again until no big lumps of flour are visible. Add the melted butter last and whisk for about 30 seconds more. Strain the crepe batter over a fine mesh strainer to remove the remaining lumps. This step is essential to get that smooth, lump free crepes!

Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes and up to 24 hours before cooking them. Store in the fridge if resting for more than 30 mins.

When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream.

Cook the Crepes

1. Heat an 8-inch pan or any nonstick pan over medium high heat. Put melted butter by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.

adding butter to a crepe pan

2. Pour about 1/4 cup (60ml) of the batter on an 8-inch pan (or about 1/3 cup (80ml) for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape.

Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. 

swirling the pan to distribute the crepe batter

3. Flip the crepe using a metal or rubber spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.

lifting the crepe with a metal spatula to flip

4. Carefully slide the crepe off the pan into a plate and let it cool down for a bit while we make the sweetened whipped cream.

folded lacy French crepes on an oval plate

Make the Sweetened Whipped Cream

Add the heavy cream and condensed milk into the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if whisking by hand or with an electric hand mixer.

Whisk on medium to high speed for 2 minutes or until the cream starts to thicken and aerate. Whip to soft peaks or slightly longer to firm peaks. Refrigerate until ready to use.

Assemble the Mango Crepes

Now here’s the fun part: assembling your crepes!

Line up your fillings and toppings: the sweetened whipped cream, chopped mangoes, sliced almonds, chocolate sauce, and mango puree.

Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonful of chopped mangoes, fold over the edge of the crêpes, then fold again in half. Watch the video below to see how I made this!

Just the crepes, mangoes and cream are delicious on their own, but let’s make indulge ourselves by topping each mango crepe with a scoop of vanilla ice cream, a drizzle of chocolate sauce and mango puree, and sprinkle with sliced almonds for some crunch. Eat and enjoy!

ingredients you need to make sweet mango crepes

How to Tell if a Mango is Ripe

You’ll want to make sure you have ripe mangoes for this recipe so here are some tips on how to know if a mango is ripe:

  • Gently squeeze the mango to check if it’s ripe. It should not be slightly firm, but ‘give’ a little when gently pressed, similar to a peach or avocado.
  • If your mango is still hard, store at room temperature until it’s ripe enough to use. Do not refrigerate unripened mangos; they will never ripen. But once they are ripe, you can refrigerate them to slow down the ripening process.
  • Smell the mango near its stem. Ripe mangoes typically have a sweet and fruity aroma.
  • To speed up the ripening process, store the mangos in a paper bag at room temperature. The ethylene gas they release will help them ripen faster.

Frequently Asked Questions

How do I cut a mango?

There are many ways to cut a mango. Here’s a great article on how to cut mangoes – choose which one works for you!

My mangoes are not sweet, can I still use it?

Sweet, ripe mangoes are best for these mango crepes, but if you got a sour one (which I always get especially when mangoes are not in season) you could add a bit of sugar on the chopped mangoes and let it sit at room temperature for about 30 minutes. Technically, the sugar does draw out some of the liquid from the fruit that it then soaks in. This process is called “macerating“, which you can also use with different fruits.

Macerating is a good idea for any fruit that may not be quite sweet enough to eat on its own or is going to go bad otherwise in a day or 2. After macerating, you can use the fruit as a dessert topping on crepes, cakes or ice cream, waffles and pancakes.

Place chopped mangoes into a large enough non-reactive bowl (plastic or glass) so that there is still room to toss the fruit around. Sprinkle sugar over the top of fruit. Cover bowl with lid or plastic wrap and toss/shake the bowl so that fruit becomes evenly coated in sugar. Let fruit sit at room temperature for about 30 minutes to start macerating and then place in the refrigerator until serving. Best to let it sit over night or even a day or 2.

Do I need a special crepe pan to make these mango crepes?

I own a 8-inch crêpes pan that has shallow sides making it easier to flip the crêpes. That being said I also use a non-stick frying pan or you could use a skillet.

How do I store and reheat crepes?

Keep them in the fridge for 2 to 3 days covered in plastic wrap. If more than that, tuck them into the freezer in ziploc bags. Stack them flat or roll them individually so you can just easily get the number of pieces that you need.

To reheat, put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium low heat, it usually takes me about 20 seconds per side.

Can I use this crepe recipe to make savory crepes?

Yes, just omit the sugar from the crepe batter ingredients and you’re good to go. Add ham, cheese, spinach, and mushrooms.


Watch How to Make These Mango Crepes


Printable Recipe Card

Baking in Grams

Bakeologie ensures that all recipes are meticulously crafted with gram measurements to allow you to effortlessly replicate them in your kitchen (regardless of location) with guaranteed success.

Volume measurements are prone to significant inaccuracies and can result in errors due to the inconsistency of measuring cups.

A common example: 1 cup of flour, depending on how you scooped it, can be anywhere form 120 grams to 145 grams, while 120 grams is still 120 grams regardless of how you scooped it.

Providing precise gram measurements (with the exception of minor ingredients, which are given in tsp/tbsp) enables you to prepare these recipes with precision and minimal cleanup. The only tool you need is a kitchen scale. They are cheap and come in cute colors, too!

In case you remain unconvinced, the recipe card also includes volume measurements, but I strongly recommend that you bake using a digital scale for a more accurate result.

I also maintain a Baking Conversion Chart which I use for recipe testings.

mango crepes on a plate

Mango Crepes

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 4 people
Author: trish
These mango crepes are thin pancakes filled with fresh mangoes and a lightly sweetened whipped cream. For an added touch, serve these sweet and refreshing mango crepes à la mode, with chocolate sauce, mango puree, and sliced almonds.
Easily double or triple the quantities for this recipe if you need more!
Print Recipe Pin Recipe

Ingredients

Crepes

  • 120 ml (½ cup) milk full-fat, whole milk
  • 50 grams (1 large) egg weight is without shell
  • teaspoon fine sea salt
  • 63 grams (½ cup) all-purpose flour
  • teaspoon white granulated sugar
  • 21 grams (1 ½ tablespoon) melted butter
  • 1 tablespoon extra melted butter for cooking the crepes

Sweetened Whipped Cream

  • 240 ml (1 cup) heavy cream / double cream cold
  • 2 tablespoons condensed milk see Notes for substitutions

Filling and Toppings

  • 2-3 pcs sweet, ripe mangoes chopped into cubes
  • chopped almonds optional
  • chocolate sauce optional
  • mango puree/ mango sauce optional
  • vanilla ice cream optional

Instructions 

Make the Crepes

  • Option #1: Make the crepe batter using a blender:
    Place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together. Add in the flour and sugar, then blend again until very smooth. Pour the melted butter and blend until combined, about 10 seconds more.
    120 ml (½ cup) milk
    50 grams (1 large) egg
    ⅛ teaspoon fine sea salt
    63 grams (½ cup) all-purpose flour
    1½ teaspoon white granulated sugar
    21 grams (1 ½ tablespoon) melted butter
  • Option #2: Make the crepe batter without a blender: 
    Place the milk, egg, and salt in a medium sized mixing bowl. Mix with a whisk for about 1 minute or until the are blended well together. Add in the flour and sugar and mix again until no big lumps of flour are visible. Add the melted butter last and whisk for about 30 seconds more. STRAIN the crepe batter over a fine mesh strainer to remove the remaining lumps. 
    This step is essential to get that smooth, lump free crepes!
    120 ml (½ cup) milk
    50 grams (1 large) egg
    ⅛ teaspoon fine sea salt
    63 grams (½ cup) all-purpose flour
    1½ teaspoon white granulated sugar
    21 grams (1 ½ tablespoon) melted butter
  • Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes and up to 24 hours before cooking them. Store in the fridge if resting for more than 30 mins.
  • When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream.

Make the sweetened whipped cream

  • Add the heavy cream and condensed milk into the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if whisking by hand or with an electric hand mixer.
    240 ml (1 cup) heavy cream / double cream
    2 tablespoons condensed milk
  • Whisk on medium to high speed for 2 minutes or until the cream starts to thicken and aerate. Whip to soft peaks or slightly longer to firm peaks. Refrigerate until ready to use.

Cook the crepes

  • Remove the batter from the fridge and give it a quick whisk to re-blend it.
    Heat an 8-inch pan or any nonstick pan over medium-high heat. Put melted butter by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.
  • Pour about 1/4 cup (60ml) of the batter on an 8-inch pan (or about 1/3 cup (80ml) for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape.
    Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. 
  • Flip the crepe using a metal or rubber spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.
  • Carefully slide the crepe off the pan into a plate and let it cool down for a bit before assembling the mango crepes.

Assemble the mango crepe

  • Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonfuls of chopped mangoes, fold over the edge of the crêpe, then fold again in half.
    2-3 pcs sweet, ripe mangoes
  • Top each filled crepe with a scoop of vanilla ice cream, a drizzle of chocolate sauce and mango puree, and sprinkle with sliced almonds for some crunch. 
    chocolate sauce
    mango puree/ mango sauce
    vanilla ice cream
    chopped almonds

Notes

Mangoes. I love using ripe Ataulfo mangoes for this recipe. Gently squeeze the mango to check if it’s ripe. It should not be firm, but ‘give’ a little when gently pressed, similar to a peach or avocado. If your mangoes are on the sour side, see the FAQ section for tips on how to make it sweet.
Condensed milk adds a creamy kind of sweetness to heavy cream, but can be easily replaced with fine granulated sugar in equal amounts.
Mango puree. To make mango puree, add the mango chunks to a blender or food processor. Process until it forms a thick mango puree. Use it immediately, or store in the fridge for up to 4 days in a sealed container.
Chocolate sauce. Use homemade or store-bought
To store unassembled crepes. Keep them in the fridge for 2 to 3 days covered in plastic wrap. If more than that, tuck them into the freezer in ziploc bags. Stack them flat or roll them individually so you can just easily get the number of pieces that you need.
To reheat unassembled crepes. Put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium-low heat, it usually takes me about 30 seconds per side.
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