Catching the end of the mango season

Most mango lovers like me probably are aware of Australia's end year season of the juiciest, sweetest, fleshiest Kensington Pride mangoes~ I was back in Malaysia for the summer holidays and have missed most of the delicious mango months..but luckily enough for me; there were a couple of good end batches left to devour!I arrived back in Sydney last weekend after many long months of missing my beloved kitchen. I was extremely excited to grocery shop! wanted to START COOKING!!! *laughs* I wandered the fresh produce aisles hunting for summer fruit and vegetables. We seriously do not get enough quality imported products back in Malaysia. *sigh* I guess that's the main reason why Malaysian cooks tend to stick to the local cuisine; using local grown fruits and vegetables.
Shifting back our focus to divine Australian mangoes; here's a simple idea I put together for breakfast. I try not crowd the recipe to much; don't want to kill the mango's juicy sweetness and seductive texture.
Mango Crepes

125gms plain flour (sifted)
2 large eggs
1 pinch sea salt
81/2 oz cold milk
2 tbsp melted butter
(optional) 1 tbsp fine castor sugar
1 large mango (dice flesh into large cubes)

Sift dry ingredients into a large bowl. Make well in the center and add in milk, eggs lightly beaten and whisk to make a smooth batter. Leave to rest for 1- 2 hours in the refrigerator. Add more milk if mixture is too thick. Batter should create a thin dripping stream when lifted from the edge of a wooden spoon. Consistency similar to single cream.
Spoon a small amount of batter onto a hot, lightly buttered heavy based flat pan. Swirl pan around to spread batter into a large thin circle. Cook on one side till crisp and golden brown on the base. Remove from pan.
(option) I spread the crepes with some cream cheese before wrapping the mango dices inside. But leave this out if you aren't a fan of heavy breakfast meals. Wrap up mango slices neatly with thin crepes. Serve with extra sprinkles of sugar crystals or a squeeze of fresh lemon juice. I suppose golden syrup wouldn't turn out too bad either. *shrug* work with what you have at home :P