Mango Sauce:

• 2 tablespoons butter
• 1/2 cup brown sugar
• 1/2 teaspoon almond extract
• 2 tablespoons heavy cream
• 2 medium mangos, peeled, pitted and sliced

Crepes:

• 1 1/2 cups lowfat ricotta cheese
• 3 tablespoons honey
• 1/4 teaspoon cinnamon
• 8 prepared crepes
• 2 tablespoons butter

To prepare sauce, melt butter in a medium saucepan. Add brown sugar and extract; cook and stir until dissolved. Cook over low heat for 5 minutes then remove from heat. Stir in cream and cook for 1 minute more; stir in mango and set aside.

To prepare crepes, stir together ricotta cheese, honey and cinnamon in a medium bowl. Spread about 2 heaping tablespoonfuls onto half of each crepe. Fold in half then in half again. Melt butter in a large skillet. Add crepes and cook over medium heat for a few minutes on each side to lightly brown and warm.

Transfer to serving plates and top with mango sauce.

Source:

National Mango Board