I love making these Tropical Mango Coconut Crêpes whenever I want something light, comforting, and full of bright flavors. The soft crêpes combined with a creamy mango coconut filling always make me feel like I’m enjoying a small tropical escape at home. This recipe works beautifully for breakfast, brunch, or dessert, and I enjoy how elegant it looks without requiring complicated steps.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and uses simple ingredients I usually already have. The mango and coconut filling is smooth, naturally sweet, and pairs perfectly with the delicate crêpes. I also like how flexible it is, since I can serve it casually or dress it up for guests. Every time I make these crêpes, they feel special without being fussy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
1 pinch salt
Butter for the pan
2 large ripe mangoes, peeled and chopped
1/2 cup coconut milk
2 tablespoons honey or sugar (optional)
1 tablespoon cornstarch
1 tablespoon lime juice
1 pinch salt
Fresh mango cubes for topping
Shredded coconut for topping
Powdered sugar for topping
Mint leaves (optional)
Directions
I begin by preparing the crêpe batter. In a large bowl, I whisk together the eggs, milk, melted butter, and vanilla extract until smooth. I then add the flour, sugar, and salt, whisking until the batter is lump-free. I let the batter rest for about 10 minutes so the crêpes cook up tender and soft.
Next, I heat a nonstick pan over medium heat and lightly grease it with butter. I pour a small amount of batter into the pan and swirl it quickly to spread it thin. I cook each crêpe for 1 to 2 minutes per side, until lightly golden, then set them aside on a plate.
To make the filling, I blend the mango pieces until smooth. In a saucepan, I combine the mango puree, coconut milk, honey or sugar if I want extra sweetness, cornstarch, lime juice, and a pinch of salt. I cook this mixture over medium heat, stirring constantly, until it thickens and becomes glossy. I remove it from the heat and let it cool slightly.
For assembly, I spread a generous layer of mango coconut filling onto each crêpe. I fold them into quarters or roll them up, then top them with fresh mango cubes, shredded coconut, and a light dusting of powdered sugar. If I want extra color, I add a few mint leaves.
Servings And Timing
I usually get about 8 crêpes from this recipe, which serves 4 people comfortably.
Preparation takes about 15 minutes, cooking takes around 20 minutes, and the total time is approximately 35 minutes.
Variations
I sometimes make these crêpes gluten-free by using a gluten-free flour blend. When I want a dairy-free option, I use plant-based milk and coconut oil instead of butter. For a different flavor, I enjoy replacing mango with strawberries or bananas. I also like adding toasted coconut or chopped nuts for extra texture.
Storage/Reheating
When I have leftovers, I store the crêpes in an airtight container in the refrigerator for up to 3 days. I reheat them gently in a nonstick pan or in the microwave until warmed through. If I want to freeze them, I separate each crêpe with parchment paper and freeze them for up to one month, thawing in the fridge before reheating.
FAQs
Can I Prepare The Batter Ahead Of Time?
I often make the batter the night before and store it in the refrigerator. Before cooking, I whisk it again to loosen it up.
Can I Use Frozen Mango?
I use frozen mango when fresh isn’t available. I simply thaw it before blending to ensure a smooth filling.
How Sweet Is The Filling?
I find the filling naturally sweet from the mango, but I like being able to adjust the sweetness with honey or sugar.
Can These Crêpes Be Served Cold?
I’ve served them both warm and at room temperature, and they taste great either way.
What Other Toppings Can I Use?
I like topping them with whipped cream, extra fruit, or a drizzle of honey for a different finish.
Conclusion
These Tropical Mango Coconut Crêpes are one of my favorite ways to bring a bit of brightness to the table. I love how the flavors feel fresh and comforting at the same time. Whether I’m making them for a relaxed morning or a sweet ending to a meal, they always turn out satisfying and memorable.
Delicate crêpes filled with creamy mango coconut filling, topped with fresh mango, shredded coconut, and powdered sugar for a tropical-inspired breakfast or dessert.
Total Time:35 minutes
Yield:8 crêpes (serves 4)
Ingredients
1 cup all-purpose flour
2 large eggs
1 ¼ cups milk
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
1 pinch salt
Butter for the pan
2 large ripe mangoes, peeled and chopped
½ cup coconut milk
2 tablespoons honey or sugar (optional)
1 tablespoon cornstarch
1 tablespoon lime juice
1 pinch salt
Fresh mango cubes for topping
Shredded coconut for topping
Powdered sugar for topping
Mint leaves (optional)
Instructions
Whisk together eggs, milk, melted butter, and vanilla in a large bowl.
Add flour, sugar, and salt; whisk until smooth and lump-free. Let batter rest 10 minutes.
Heat a nonstick pan over medium heat, lightly grease with butter, pour a small amount of batter, and swirl to spread thin. Cook 1–2 minutes per side until lightly golden. Repeat for all crêpes and set aside.
Blend mango pieces until smooth. In a saucepan, combine mango puree, coconut milk, honey/sugar, cornstarch, lime juice, and salt. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
Spread mango coconut filling on each crêpe, fold or roll, and top with fresh mango cubes, shredded coconut, and powdered sugar. Garnish with mint leaves if desired.
Notes
Use a gluten-free flour blend for gluten-free crêpes.
Use plant-based milk and coconut oil instead of butter for a dairy-free option.
Substitute mango with strawberries or bananas for different flavors.
Add toasted coconut or chopped nuts for extra texture.
Store in an airtight container in the refrigerator up to 3 days; freeze with parchment between crêpes for up to 1 month.
