Okay, I have a confession to make… I have never in my life cooked with mangos. In all honestly, I have never before even purchased a mango. So my kids were quite intrigued when a big box of this alien fruit arrived at our house a few weeks ago! And before the afternoon was over, I was already begging my kids to stop eating them, so that I could be sure to have enough mangos left to try a recipe I had picked out for Mango Crepes!
Almond Filling:1 1/2 cups ricotta cheese 3 Tablespoons of honey (and if your husband has fresh honey from his own hives, then count yourself as lucky as me!) 1/4 teaspoon of cinnamon
Stir together in a bowl and set aside.
Mango Topping:2 Tablespoons of butter 1/2 cup brown sugar 1/2 teaspoon almond extract 2 Tablespoons of heavy cream 2 medium mangos, peeled, pitted, and sliced
Melt the butter in a saucepan. Add brown sugar and almond extract, cook and stir until dissolved. Cook over low heat for 5 minutes, then slowly drizzle in the heavy cream, cook for one more minute, and then add the mango. Remove from the heat and set aside.
The recipe calls for using 8 prepared crepes, but I am more of a homemade girl myself! So here’s my recipe for crepes and a quick video tutorial to show you how it’s done!1 1/2 cups of water 3 large eggs 1 1/2 cups sifted all purpose flour 1 Tablespoon sugar 3/4 teaspoons of salt
Combine water and eggs in a blender. Add the flour, sugar and salt, and blend on low speed until smooth, pausing occasionally to scrape down the sides of the blender. Pour batter into a bowl and allow to sit for an hour. Melt a small amount of butter in a skillet over medium heat (enough to coat the bottom of the pan). Pour about 1/4 cup of crepe batter into the pan, swirling the batter to evenly coat the bottom of the skillet. Allow to cook for approx 45 seconds until the ends begin to dry and curl away from the side of the skillet. Flip the crepe and allow the other side to cook for another 20-30 seconds until golden brown.
Assemble the Crepes:
Spoon 2 heaping tablespoons of ricotta filling onto the crepe, and then fold in 1/2 and the in 1/2 again. Spoon the mango topping over the crepe and serve!
*This recipe came from the “Mango Eats & Treats” book courtesy of www.mango.org! We were also inspired by the recipe book to try the Mango Smoothies that were equally as delicious!! (And did you know that a one-cup serving of mango provides 100% of your daily vitamin C?!)
The National Mango Board challenged me to spend a week creating healthier eating and snacking habits for my family. Join the conversation and one of my readers will receive a cookbook and a chance to win a shipment of mangos and $200 gift card to Williams-Sonoma.