Sweet Mango Crêpes are a light and delicious dessert that combines fresh mango flavor with raspberries and ginger. Easy, but so elegant on the plate!
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Crêpes are one of my favorite types of dessert—I have been making them for years, and am always on the lookout for potential new fillings. I saw beautiful mangoes in the store one day, and this recipe was born. If you love sweet crêpes as much as I do, you need to try them with mangoes!
Why Make This Recipe
- Perfect for Make-Ahead: All of the components of this dessert can be made in advance, so all you need to do is assemble and serve.
- Delicious Flavors: The combination of mangoes, raspberries, and gingersnaps gives you a fruit-forward dessert that is entirely delicious.
- Great Use for Mangoes: I can’t get enough of mangoes when they are available. You’ll love this mango filling, and may want to try my Mango Coconut Yogurt Parfait, this Mango Avocado Smoothie, this Fresh Mango Salsa, and this Spicy Mango Dressing as well!
🥗 Ingredients
- Mangoes: Any kind of ripe mango will work for this mango crepes recipe. Champagne (Ataulfo) mangoes are particularly nice, as they can be less fibrous than other mangoes and sometimes sweeter as well. You can also use frozen mango cubes—just defrost first and pat dry before using.
- Gingersnaps: I love the sweet and spicy flavor of gingersnaps. But if you don’t have these, there are plenty of alternatives. Try biscoff cookies, or graham crackers, or vanilla wafers.
- Milk: I usually use 2% milk for this recipe, but you can use whatever milk you have on hand. You can even make crêpes without milk, just substitute these Dairy-Free Crêpes.
- Raspberries: Fresh raspberries are a must for this dish, as frozen ones will not be pretty enough to garnish the outside of your filled crêpes. If you can’t find any though, you can replace with another fruit that goes well with mango. Blueberries or blackberries would also be delicious.
- Whipped Cream: The whipped cream is totally optional, but so delicious. A nice substitute would be to try some ricotta cheese instead.
🥣 Step-by-Step Instructions
In a blender, combine all crêpe ingredients. Blend for 10-15 seconds, until fully combined. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream. Let the batter rest for at least 30 minutes and up to 24 hours. Put batter into the refrigerator if you are not using right away.
While the crêpe batter is resting, peel each mango, and chop the flesh into small chunks. Put the mango chunks into a small saucepan with brown sugar, vanilla extract, ginger, and 2 tablespoons of water.
Bring to a simmer, and cook for 2-3 minutes, until mango cubes have softened and sugar has dissolved. Set aside to cool.
Now chop gingersnaps, either with a knife or by putting them into a ziplock baggie and crushing with a rolling pin or meat mallet.
After resting the crêpe batter, give it another pulse in the blender. Now heat a 9- or 10-inch crêpe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula or crêpe turner to flip your crêpe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be golden brown in spots.
Keep an eye on your heat—the crêpes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side. Repeat with the rest of the batter, including buttering the pan between each crêpe. As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
Once crêpes are done, it’s time to fill them. Lay out one crêpe on a cutting board or plate and fill with a layer of whipped cream, then ¼ of the mango filling, then 4-5 raspberries.
Roll up crêpe like a cigar, or fold into triangles. Top with additional whipped cream and raspberries, then sprinkle with chopped gingersnaps. Serve immediately.
Note: You will have more crêpes than you need for this recipe. Crêpes keep well for several days in the refrigerator. See below in FAQs for more information.
🧐 Recipe FAQs for Mango Crêpes
Yes. crêpes are excellent for make-ahead! They will store for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crêpes for up to 3 months. Use a piece of parchment or wax paper between each crêpe so that they don’t stick together, then put in a ziplock bag or airtight container. If you freeze them, thaw in the refrigerator before using. Then heat it gently in the microwave for 15-30 seconds before filling. You can also make the mango crêpe filling and crush the gingersnaps ahead of time—but wait until you’re ready to serve to put it all together.
Resting is important because the starch in the flour has time to absorb liquid, air bubbles rise to the surface and are released, and the gluten which develops when you mix the batter has a chance to relax (while gluten in a nice chewy artisan bread loaf is appreciated, not so in a crêpe). All that gives you a more tender crêpe.
You can, but there isn’t an easy substitution in this recipe. I would recommend making the filling as suggested in this recipe, and then make the crêpes using my Gluten-Free Crêpes with Almond Flour recipe.
👩🍳 Expert Tips
The best way I have found to peel a mango is to use a glass. First, cut each lobe off a mango lengthwise, avoiding the pit in the center. Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass. Repeat with second lobe. You can use a knife to get at any remaining flesh around the pit, but avoid any parts that are too fibrous.
If you don’t have a blender, you can whisk together your ingredients for the crêpe batter. Whisk vigorously until well-combined—this should take 30-60 seconds.
Play around with how to fold your crêpes. You can roll them up like tubes, or fold them in half twice to make triangles. Or stack them on top of each other with a layer of filling in the middle, like a giant mango crêpe cake. You can also put the filling on one half of a crêpe and just fold over the other side before topping with whipped cream and gingersnaps. So many ways to fold, but all delicious!
Looking for other mango breakfast ideas or dessert ideas? Mangoes make a fantastic topping for so many things. Try them on top of a simple pound cake, over raspberry sorbet, or on top of pancakes. Add them to a smoothie, or on top of oatmeal. My other favorite mango breakfast is to chop some mangoes and use them to top plain yogurt with Pumpkin Seed Granola. So good!
More Delicious Crêpe Recipes
Did you know crêpes can be both sweet and savory? I love both types, so you’ll see some of each kind of recipe below.
If you try this Sweet Mango Crêpe recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Sweet Mango Crêpes
Equipment
Ingredients
For the Crêpes
- 1 cup all-purpose flour
- 1 cup milk
- ½ cup water
- 2 eggs
- 2 tablespoons unsalted butter melted and cooled slightly
- ½ teaspoon vanilla extract
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
For Filling and Assembly
- 2 mangoes
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- 2 ounces gingersnap cookies
- 2 tablespoons unsalted butter for cooking crêpes
- 3 ounces fresh raspberries
- Whipped cream for assembly and topping
Instructions
- In a blender, combine all crêpe ingredients. Blend for 10-15 seconds, until fully combined. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
- Let the batter rest for at least 30 minutes and up to 24 hours. Put batter into the refrigerator if you are not using right away.
- While the crêpe batter is resting, peel each mango, and chop the flesh into small chunks.
- Put the mango chunks into a small saucepan with brown sugar, vanilla extract, ginger, and 2 tablespoons of water.
- Bring to a simmer, and cook for 2-3 minutes, until mango cubes have softened and sugar has dissolved. Set aside to cool.
- Now chop gingersnaps, either with a knife or by putting them into a ziplock baggie and crushing with a rolling pin or meat mallet.
- After resting the crêpe batter, give it another pulse in the blender.
- Now heat a 9- or 10-inch crêpe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
- Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
- Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crêpe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be golden brown in spots. Keep an eye on your heat—the crêpes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
- Repeat with the rest of the batter, including buttering the pan between each crêpe.
- As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
- Once crêpes are done, it’s time to fill them. Lay out one crêpe on a cutting board or plate and fill with a layer of whipped cream, then ¼ of the mango filling, then 4-5 raspberries.
- Roll up crêpe like a cigar, or fold into triangles.
- Top with additional whipped cream and raspberries, then sprinkle with chopped gingersnaps. Serve immediately.
Notes
Crêpes will keep for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crêpes for up to 3 months. Use a piece of parchment or wax paper between each crêpe so that they don’t stick together, then put in a ziplock bag or airtight container. If you freeze them, thaw in the refrigerator before using. Then heat it gently in the microwave for 15-30 seconds before filling. You can also make the mango crêpe filling and crush the gingersnaps ahead of time—but wait until you’re ready to serve to put it all together. Expert Tip:
The best way I have found to peel a mango is to use a glass. First, cut each lobe off a mango lengthwise, avoiding the pit in the center. Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass. Repeat with second lobe. You can use a knife to get at any remaining flesh around the pit, but avoid any parts that are too fibrous.
Nutrition
Instagram Users: Now that you've made this easy mango crêpe recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Sara Jelinek says
These look so light and refreshing! Love it!
Chef Molly says
Thanks so much, Sara! These really are a light and tasty dessert.
Rahul Sharma says
This article having so much of amazing information. Today I learned so many things in this blog post.
Keep doing your awesome work
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