In a food processor bowl, combine mango, sugar, lemon or lime juice and salt; puree. Add egg yolks and pulse until pureed. Strain into a large bowl; discard solids. Place bowl over a saucepan of simmering water and whisk for 10 minutes or until mixture reaches 170°F. (Do not let bottom of bowl come in contact with water.) Remove from heat. Slowly whisk in butter cubes. Refrigerate mango curd overnight. Layer crepes alternately with mango curd and whipped cream. Drizzle with chocolate sauce. Top with slices of mango. Drizzle with white chocolate sauce. Cut into wedges and serve. Garnish with fresh mint.

Nutritional analysis per serving: Calories 465; Protein 11 g; Carbohydrates 45 g; Fat 28 g; 43% Calories from Fat; Cholesterol 290 mg; Sodium 345 mg; Potassium 274 mg; Fiber 1 g