Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mango patishapta(mango crepes). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mango Patishapta(mango crepes) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Mango Patishapta(mango crepes) is something which I’ve loved my entire life.

Stuffing: combine condensed milk and coconut with a pinch of salt in a saucepan and mix until thickened on Low heat. Once done take off heat and keep aside. Mango crepes:in a bowl, mix together rice and plain flour, salt and sugar.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mango patishapta(mango crepes) using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mango Patishapta(mango crepes):

1. Make ready Purée of 1 ripe mango
2. Make ready 1 cup rice flour
3. Take 1/2 cup all purpose flour
4. Take 1/2 teaspoon salt
5. Make ready 1/2 cup milk
6. Prepare 1/2 cup sugar
7. Make ready 2-3 almonds sliced for garnish
8. Make ready 2-3 tablespoon oil
9. Prepare 1/2 cup freshly finely grated coconut
10. Make ready 200 millilitres of sweetened condensed milk

Roll up folding ends in as you go. Place seam side down in casserole. To make the white sauce, mix together the liquid from the strained mango filling and the condensed milk. Slice up mangoes into thin slices.

Instructions to make Mango Patishapta(mango crepes):

1. Stuffing: combine condensed milk and coconut with a pinch of salt in a saucepan and mix until thickened on Low heat
2. Once done take off heat and keep aside
3. Mango crepes:in a bowl, mix together rice and plain flour, salt and sugar
4. Add mango purée and milk gradually to create a thick bit flowy batter
5. Heat a teaspoon of oil in a non stick pan and wipe it gently with a kitchen tissue
6. Maintaining Low flame, pour a ladleful of batter in the center and slowly turn the pan to spread it slightly into a larger and thin crepe
7. Cook covered on one side till 2 minutes
8. Add the prepared stuffing on one corner of the crepe and roll the crepe
9. Turn the rolled crepe and cook for a minute before taking off heat
10. Prepare crepes using the remaining batter too
11. Serve warm/at room temperature garnished with sliced almonds /Icecream
12. Enjoy!
13. The mango crepes tastes just as good, without any filling.So if you are watching your calories, you can do without any toppings or filling.

To assemble the cake, adjust a mousse cake mold to the same diameter as crepes, place it on a serving platter, and line the mold with acetate cake collar. Place the first crepe in the mold, spread a thin layer of the whipped cream, and place another crepe. There are a whole lot of sweets prepared from mango like mango roshogolla (even shaped like mangoes instead of being round!) mango filled sandesh, mango morobba (the fruit preserved as soft, sweet, translucent, chewy candy), mango mousse, mango patishapta (thin crepes made with semolina, refined flour and rice flour added with mango pulp. Patishapta is a delicious Bengali Pancake stuffed with Jaggery flavored Coconut. An instant hit in New York, the brand soon launched its menu of handmade fresh fruit drinks that customers can easily take out.

So that’s going to wrap it up with this exceptional food mango patishapta(mango crepes) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!