You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.
What you will need:
1 C. Flour, sifted
1 C. Mango puree
1 C. Milk
1 Tbsp. Sugar
2 Tbsp. Margarine, melted
1/2 Tsp. Nutmeg
1/2 Tsp. Vanilla
Oil for frying
I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.
- Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
- Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
- Use a 1/3 cup to scoop up the batter and pour it in the pan.
- Let the crepe fry till the edges turn golden brown.
- Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
- Remove from fire.
- Repeat process till all batter is used up.
- Refrigerate the crepes till completely cool. Makes 8-9 crepes.
- To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.
PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.
With less than two weeks to our independence day, I believe it is a good idea to pay homage to the food that makes up this nation’s tapestry. Cassava is one of those foods. The possibilities are endless with cassava and this dessert right here is one of the many ways you can prepare it.
Sometimes I wish you can smell what is cooking from this end of the screen. Someone should make an app for that. Seriously! While in the process of making these puddings, The whole house was a fragrant mixture of chocolate and toasted coconut coupled with a hint of vanilla.
Picture this scenario: Tender boiled cassava, pounded with vanilla, sugar and coconut to create a creamy sticky fine texture. At this point the cassava is already good to go but then to add a richer, lighter and more silken texture, I am using Paramount Dairies Thick Sour Cream. The sour cream adds a big difference to the cassava. Then this sweet goodness is dished in a bowl, topped with rich melted chocolate and generous;y sprinkled with toasted coconut. Can you imagine the flavours that are at play here?
Be warned though. This dessert is a sweets-lover’s dream (OK. Not only the sweets-lovers because even I downed two bars in one seating).
Another way to serve this dessert is by using a sheet pan. Line the sheet pan with wax paper or cling film. I used banana leaves for a pop of color. Place the cassava in a sheet pan evenly. Spread the chocolate evenly and generously sprinkle the toasted coconut. Refrigerate and serve the next day.
What you will need:
6 C. Cassava, boiled
2 C. Sugar
1½ C. Thick Sour Cream
¼ C. Desiccated coconut
1 C. Desiccated coconut
1 C. Melted chocolate
2 Tsp. Vanilla extract
- I used a mortar and pestle. If you have a food mixer, it will work well.
- The first batch I made had a bitter after-taste because of the cassava. Before pounding your cassava, taste it to make sure it is not bitter.
- Since it is hard to measure raw cassava, boil a big batch and then measure it in cups before you pound it.
- When the cassava cools, it will harden a little. It is okay.
- Use a heatproof bowl or metallic bowl for melting the chocolate.
- To speed up the cooling process, place the ground cassava in the fridge.
- Peel and wash the cassava.
- Put the cassava in a pan with enough water. Place the pan on fire and let the cassava boil till tender and loose.
- Remove from fire and measure six cups.
- Place the measured cassava in the mortar/mixer and pound till a thick silky like consistency is achieved. Add the sugar, ¼ cup of coconut and vanilla and keep pounding till they are evenly mixed.
- Remove the ground cassava from the mortar/mixer and put in a bowl. Let the cassava cool completely.
- Melt the chocolate: Cut it into small pieces and place in a bowl. Heat water in a pan and let it come to a boil. Place the bowl with chocolate in the water and let it slowly soften while mixing. Keep mixing until it has completely melted. Remove from fire.
- Place the 1 cup of coconut in a dry pan on medium heat and toast till slightly golden brown and a sweet aroma is released. Remove from fire.
- Once the cassava has completely cooled, add in the sour cream using the cut and fold method till it is fully incorporated.
To serve: Spoon the cassava in a bowl, pour chocolate on top and drizzle with toasted coconut.
This desert is best served the next day. This allows for the flavours to fully incorporate. I managed to keep everyone away from it but then the next day it disappeared. Now you know what to do with all that cassava.
Have a lovely week.
This post is made possible by Paramount Dairies. You can find Thick Sour Cream and more cream and cheese products in major supermarkets in Kampala. Thank you for supporting brands I believe in.