To make the mango sorbet:
• Make the syrup: Add the sugar and water to a saucepan. Bring to a boil, then remove from heat. Let cool, then refrigerate.
• Peel the mango, remove the flesh and juice. Place in a bowl. Weigh to get 14 oz (400 grams).
• Add 3 1/2 tablespoons (50 grams) water and blend with an immersion blender.
• Add the cooled syrup. Mix well.
• Churn in an ice cream maker or sorbet maker for about 20 minutes.
• Store in the freezer.

To make the crêpe batter in a blender:

• Heat the milk and butter together in the microwave for about 1 minute. The milk should be warm and the butter just melted.
• In the blender, add in order: eggs, rum, the milk/butter mixture, then salt, sugar, and flour. Blend, gradually increasing the speed. Scrape down the sides if needed, then blend twice for 7 seconds each at maximum speed.
• Let the batter rest for 1 hour.
• Heat a crêpe pan and cook the crêpes.

To assemble:
• Melt the chocolate chips in the microwave in three 20-second bursts, stirring between each.
• Lay out a crêpe. Spread a large circle of melted chocolate, leaving about 1 inch (3 cm) from the edge.
• Place a scoop of ice cream in the center.
• Scatter the apricot pieces around on the chocolate.
• Fold the edges in to form a square. Press to seal them to the chocolate.
• Drizzle melted chocolate over the crêpe with a spoon.
• Sprinkle with cacao nibs.