Mango and Coconut Crepes with Vanilla Ice Cream

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Mango and Coconut Crepes with Vanilla Ice CreamI've made both sweet and spicy crepes in the past but I always prefer the former variant. Fruity sweet crepes always rocks and are preferred by my family members. Today's delicious dessert contains the goodness of mangoes and coconut with loads of vanilla ice cream. When mixed with coconut, the king of fruits gives a much better taste. In the same way, you can also prepare banana and coconut crepes replacing mangoes altogether. Although vanilla ice cream is optional but adding it elevates the presentation and the overall flavor. To get the best results, serve it after refrigerating for at least an hour. Let's make this scrumptious dessert that's nice and crispy on the bottom and creamy from the top.

Mango and Coconut Crepes with Vanilla Ice Cream
Mango and Coconut Crepes with Vanilla Ice Cream

Crispy crepes with mango and coconut sauce

Enjoy this lip-smacking dessert consisting of crisp and delicious crepes filled with creamy and pungent sauce made with the combination of coconut and mango.

Preparation Time: 45 minutes
Cooking time: 40 minutes
Servings: 6

  • 2 cups all purpose wheat flour
  • 1/2 cup semolina
  • 1/4 cup rice flour
  • 1/4 cup gram flour
  • 3 eggs
  • 2 tsp brown sugar
  • 1 tsp honey
  • 800 gm mangoes (sliced in small pieces)
  • 1/4 cup mango pulp
  • 100 gm fresh coconut paste
  • 1/2 tsp cinnamon powder
  • few drops of edible orange color
  • 2 cups condensed milk
  • oodles of vanilla ice cream
  • fresh mint leaves (for garnish)
  • 3 to 4 tsp refined oil


  1. Take a large bowl and add wheat flour, semolina, rice flour and gram flour in it.
  2. Sift with your hands and break all 3 eggs in it along with honey and brown sugar.
  3. Slowly add water and blend all the ingredients into a batter ideal for making crepes.
  4. Keep aside for half an hour.
  5. Meanwhile take a nonstick fry pan and switch the flame to low.
  6. Add mango pulp in it along with condensed milk.
  7. Continuously stir on a low flame for about 3 to 4 minutes.
  8. Add orange color drops, coconut paste and cinnamon powder.
  9. Stir for one more minute and switch off the flame.
  10. Once the sauce base cools down, add the mango slices and gently coat the sauce over them.
  11. Take a flat nonstick griddle and grease it with refined oil.
  12. Keep the flame to medium and pour a large spoon of batter and spread evenly on all sides.
  13. Let it get crisp from the bottom and take out in a plate.
  14. Make all the crepes in the same way.
  15. Take a serving plate and place crepe in the center.
  16. Place generous amount of sweet mango topping on it.
  17. Fold from both sides and refrigerate for an hour.
  18. Right before serving, place scoops of vanilla ice cream on top and garnish with fresh mint leaves.


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