Mango Crepe with Ginger & Pink Peppercorn Flavour Pearls

Our Mango Crepe with Ginger & Pink Peppercorn Flavour Pearls is a delightfully fresh and delicious dish to finish to your meal. Super easy to put together too!

Luscious ripe Mango slices get the ‘brulee’ treatment with a blowtorch and a little sugar. We whipped a little Chantilly Cream. Rolled up some ready made crepes from Aldi (yes we know they are easy to make but life gets busy) and finished the dish with our gorgeous new Limited Edition Ginger & Pink Peppercorn Flavour Pearls.

What You’ll Need (enough for 8)

Crepes – we bought ours from Aldi, it’s a pack of 8 (just warm them and serve)
Here is a link to a lovely Crepe Recipe if you prefer to make your own – the nice thing about home made is you can make them super thin
Mango – 2 to 3 depending on the size
Lemon – zest and a little juice from 1 Lemon
1/2 Cup Sugar
Thickened Cream – around 400 ml
Vanilla Pod – scrape out the seeds or use some paste or essence if you prefer
Sugar – 1 teaspoon for the Cream
Sugar – around 1 cup – for the Mango “Brulee”
Blow torch
Ginger & Pink Peppercorn Flavour Pearls

Lets Get Started

In a small saucepan put the Lemon Zest, juice and 1/2 cup of sugar with a splash of water. Bring to the boil and reduce until a syrupy consistency. Set aside to cool. (if you’re time poor you could completely skip this step if you like, it will still be a delicious dish)

Whip the Thickened Cream with the seeds from the Vanilla Pod (or use paste if if you prefer) and teaspoon of sugar until firm peaks. Refrigerate until you’re ready to serve.

Slice the cheeks off the Mangoes, remove the skin and cut into slices around 1/2 cm thick. Take a peek at this page on all things Mango for a few tips if you’re not sure how to tackle them.

Lay the slices onto a metal tray ready to ‘Brulee’

Pop the Crepes into the Microwave to warm through – they will be more flexible and easier to handle while a little warm.

To Serve

Let’s have a little fun with the blow torch next 🙂 Sprinkle the mango slices with a layer of sugar. Light your blow torch and hit that sugar until it’s melted and golden. Do this step just before serving as the sugar will melt and you’ll lose that lovely crunch.

Lay your slightly warmed Crepes out on the bench. Spread a heaped dessert spoon full of whipped Cream down the centre of each Crepe. Lay some Mango slices on next and roll up the Crepes. Carefully slice each Crepe into 3 pieces (or not) and arrange onto serving plates. Add some extra slices of the Mango. A drizzle of the Lemon syrup and lastly a good spoonful of Ginger and Pink Peppercorn Flavour Pearls to finish. We have many other fruity flavours available if you aren’t a Ginger fan. Passionfruit, Raspberry, Tangerine or Strawberry would be delicious too.

Add this recipe to your next dinner while Mangoes are still in abundance!

Until next time

Enjoy…From the Peninsula Larder Team

**If our Limited Edition Ginger & Pink Peppercorn Flavour Pearls are no longer available or you’d prefer a different fruity flavour…take a peek at our other flavours, just click HERE There are plenty of others to choose from