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Whether you are a college student simply beginning your very own culinary experiments or a seasoned cook with numerous dinner celebrations under your belt, there is constantly something brand-new to learn more about cooking. We hope these Mango Patishapta(mango crepes) recipe and tips can help you in your kitchen tonight, and get used to incredible home-cooked dishes.

Use Purée of 1 ripe mango.
Use rice flour.
Use all purpose flour.
Use salt.
Prepare milk.
You need to prepare sugar.
Provide almonds sliced for garnish.
Prepare oil.
Use freshly finely grated coconut.
Prepare millilitres of sweetened condensed milk.

They are easy to make, yet so delicious. Mango Crepes or Mango Pancakes is my favorite cake. Fresh mango chunk topped with fluffy whipped cream, then wrapped with a thin, moist and elastic crepe, pillow-shaped mango pancake is Commonly known as mango pancake, this dessert doesn't appear to be what its name suggests. It's actually whipped cream and fresh mango chunks wrapped.

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.
Add mango purée and milk gradually to create a thick bit flowy batter.
Heat a teaspoon of oil in a non stick pan and wipe it gently with a kitchen tissue.
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.
Cook covered on one side till 2 minutes.
Add the prepared stuffing on one corner of the crepe and roll the crepe.
Turn the rolled crepe and cook for a minute before taking off heat.
Prepare crepes using the remaining batter too.
Serve warm/at room temperature garnished with sliced almonds /Icecream.
Enjoy!.
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..

Mango Patishapta Pitha Recipe By BD Romoni বিডি রমণীর "পিঠার ১০১. Mango season starts from the approx end of March to end of May month (warmer months). In India, many different varieties are available. My favorites are Alphonso (aka Hapus) and Kesar. Other varieties I like are badam, rasgola, totapuri.

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