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
Roll the crepe using a spatula and take off heat
Serve warm/at room temperature garnished with sliced almonds /Icecream
Enjoy!!