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Edition’s Recipe of the Day – Mango Crepes & Suzette

We are big on seasonal fruits and vegetables and of course summer months mean one thing: MANGOES!

This is an easy to make recipe that we personally indulge in and highly recommend for those who love both – mango and crepes! Yum!

Ready in: 40 mins

Serving: 2-4 people


For Crepes:

Flour 1 cup Milk 1 ½ cup
National Mango Jam 3 Tbsp Large eggs 4
Mango Essence ½ tsp Salted Butter 4 tbsp
sugar 3 tsp    


Mango Sauce:                                                                                           

National Mango Jam 200gm
Mango Juice 1 glass
Salted butter 2 TBsp
 Mango pieces 3 Tbsp


Mango Custard:

National Mango Custard 1 tbsp
Sugar 5 tbsp
Milk 1 glass
Cream ½ packet
Mango Chunks garnish



To make the mango crepes, blend all of the ingredients until the batter is a smooth mixture and bubbles have formed on the top. This should take about 30 seconds.

Let the batter rest for 15 minutes at room temperature. Heat a 12-inch nonstick skillet over medium heat and lightly coat with butter.

Add ¼ cup of the crepes batter and swirl to completely cover bottom of skillet. Cook until the bottom side of the crepe is golden brown and flip it. Cook for another 1-2 minutes. (Repeat with remaining batter)

For Mango Sauce, whisk together 4 tbsp of National Mango Jam, 1 glass of mango juice, 3 tbsp butter and mango chunks. Stir all the ingredients in a sauce pan on heat. Cook for 5-6minutes until it becomes a thick syrup.

For the Mango Custard, simmer milk with 5 tbsp on medium to high heat. Once the milk begins simmering add 1 tbsp National mango custard powder and beginning stirring for 3-5 mins till it becomes thick and creamy

To Assemble: Make each crepe and pour 2 tbsp mango custard one each, fold in four ways and make a stack of 8-12 crepes. Drizzle with mango sauce and garnish with mint, cream and mango chunks.

Bon Appetit!

(Recipe Taken from Made Easy


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