Mango Whipped Parcels (Print Version)
# Ingredients:
→ Crepes
01 -
20g caster sugar
02 -
20g icing sugar
03 -
2 large eggs
04 -
200ml heated whole milk
05 -
45g all-purpose flour
06 -
2 tablespoons melted butter (plus extra for cooking)
07 -
2 tablespoons cornflour
08 -
Pinch of salt
09 -
1 teaspoon vanilla essence
10 -
Optional: ¼ teaspoon yellow food dye
→ Filling
11 -
250ml heavy cream
12 -
1 teaspoon vanilla essence
13 -
2 tablespoons powdered sugar
14 -
2-3 ripe mangoes (best if Indian or Pakistani)
→ Topping
15 -
Powdered sugar for sprinkling
16 -
Fresh mint leaves
# Instructions:
01 -
In a big bowl, sift together cornflour, icing sugar, and flour. Stir in the salt and caster sugar.
02 -
In another bowl, mix warm milk, eggs, melted butter, the vanilla, and food dye (if you're using it).
03 -
Make a hole in the middle of the dry mix and pour in the liquid. Stir it all together, then strain to guarantee no lumps.
04 -
Using a non-stick pan brushed with butter, pour in 50ml of batter. Swirl it to coat the pan evenly, then cook for about a minute until edges lightly brown.
05 -
Whip cream with the powdered sugar and vanilla until it forms soft peaks. Slice the mango into big pieces.
06 -
After the crepes cool, lay mango slices in the center, add whipped cream, and fold them like a wrap. Sprinkle powdered sugar and finish with mint.
# Notes:
01 -
Swap mangoes with cherries, strawberries, raspberries, nectarines, or peaches if preferred.
02 -
Stop whipping cream once it holds its shape; overdoing it can ruin the texture.
03 -
Pop it in the fridge for a half-hour to set more or eat it right away.