Mango Nut Sauce Ice Cream Topping Pancake Or Crepe Recipes

MANGO CREPES A LA MODE

Steps:

• Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
• Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
• Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
• Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

HONG KONG STYLE MANGO PANCAKE (芒果班戟)

Steps:

• Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.
• Add lightly beaten eggs and melted butter. Mix well.
• Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
• Heat up a non-stick frying pan over a low heat.
• Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.
• When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
• Repeat the procedure until you finish the mixture (see note 5).
• While waiting for the pancakes to cool, whip the cream, vanilla extract & icing sugar until stiff peaks form.
• Lay one pancake on a flat surface (clear, smooth side facing down).
• Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
• Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
• You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.

MANGO TOPPING

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

MANGO NUT SAUCE (ICE CREAM TOPPING, PANCAKE OR CREPE)

Steps:

• Bring mangos, sugar and water to a boil in heavy pan. Simmer for 10-15 minutes until thickened and has smooth consistency, stirring frequently.
• Add nuts and cool.
• Serve over ice cream or over anything you want.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

MANGO SAUCE

Steps:

• Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.