These Mango Pancakes are a delightful Hong Kong-inspired dessert featuring thin, light yellow crepes filled with chunks of juicy, ripe mango and a generous dollop of lightly sweetened whipped cream. The crepes are delicate and rely on fresh mangoes for natural sweetness, making this dessert a refreshing and not-too-heavy treat. Perfect as an elegant dessert or a special breakfast option, these pancakes are bound to impress!
Why You’ll Love This Recipe
- Light and Refreshing: The thin crepes and fresh mango chunks make this dessert both satisfying and light.
- Natural Sweetness: Minimal added sugar ensures the sweetness comes primarily from ripe mangoes.
- Elegant Presentation: Perfect for entertaining or special occasions, the rolled pancakes look as good as they taste.
- Customizable: You can easily adapt this recipe with different fruits or flavors to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe mangoes
- 1 sprig fresh mint
- 2 large eggs
- 20 g caster sugar
- 2 tbsp cornflour
- 1/4 tsp yellow food coloring (optional)
- 20 g icing sugar
- 2 tbsp icing sugar
- 1 portion icing sugar (for dusting, optional)
- 45 g plain flour
- 1 pinch salt
- 2 tsp vanilla
- 2 tbsp butter (plus a knob for cooking)
- 250 ml double cream
- 200 ml full-fat milk
Directions
- Prepare the batter:
- In a mixing bowl, whisk together the eggs, milk, caster sugar, plain flour, cornflour, salt, and yellow food coloring (if using) until smooth.
- Melt the butter and whisk it into the batter. Let the batter rest for 15–20 minutes.
- Cook the crepes:
- Heat a non-stick pan over medium-low heat and lightly grease with a knob of butter.
- Pour a thin layer of batter into the pan, swirling to coat evenly. Cook for about 1 minute, then carefully flip and cook the other side for 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter.
- Whip the cream:
- In a chilled bowl, whip the double cream with 2 tbsp icing sugar and vanilla until soft peaks form.
- Assemble the pancakes:
- Place a crepe flat on a clean surface. Add a spoonful of whipped cream and a chunk of mango in the center.
- Fold the sides over the filling, then roll the crepe into a parcel. Repeat with the remaining crepes and filling.
- Serve:
- Dust the pancakes with icing sugar (optional) and garnish with fresh mint leaves. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Tropical Twist: Substitute mangoes with fresh pineapple, papaya, or kiwi for a tropical variation.
- Berry Delight: Use strawberries or raspberries for a tangy and colorful twist.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate for an extra layer of decadence.
- Matcha Crepes: Add 1 tsp matcha powder to the batter for a subtle earthy flavor and green hue.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheating: These pancakes are best enjoyed fresh, but you can gently reheat them in a microwave for 15–20 seconds. Avoid reheating the whipped cream-filled pancakes as they may lose their texture.
FAQs
1. Can I make the crepes ahead of time?
Yes! Prepare and store the crepes in an airtight container with parchment paper between them. Assemble with the filling just before serving.
2. Can I use frozen mangoes?
Fresh mangoes are ideal, but thawed frozen mango chunks can work in a pinch. Ensure they are drained of excess liquid.
3. Can I skip the food coloring?
Absolutely. The yellow food coloring is optional and purely for aesthetic purposes.
4. Can I make this recipe dairy-free?
Yes, use plant-based milk, whipped coconut cream, and dairy-free butter to make it dairy-free.
5. How thin should the crepes be?
The crepes should be paper-thin, similar to French crepes, to wrap around the filling easily.
6. Can I use other types of flour?
All-purpose flour works best, but you can try gluten-free flour blends for a gluten-free version.
7. How do I know if the batter is the right consistency?
The batter should be thin enough to coat the pan evenly but not watery. Adjust with milk or flour as needed.
8. What if my crepes tear?
Don’t worry! Simply patch them together when rolling, and they’ll still taste amazing.
9. Can I use a different fruit for garnish?
Yes, feel free to garnish with berries, kiwi slices, or a sprig of mint.
10. Are these pancakes suitable for breakfast?
Definitely! They make a luxurious breakfast treat or a light dessert.
Conclusion
Mango Pancakes are a perfect combination of freshness and indulgence. With their thin, delicate crepes, creamy whipped filling, and naturally sweet mangoes, they’re ideal for entertaining or simply treating yourself. Plus, with endless variations and easy preparation, this recipe is bound to become a favorite in your kitchen!
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Mango Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Hong Kong-style Mango Pancakes are the perfect balance of light, creamy, and fruity flavors! With thin yellow crepes wrapping ripe mango chunks and slightly sweetened whipped cream, this dessert is irresistible. The crepes are delicate, the mangoes bring natural sweetness, and the whipped cream adds a luscious texture. Perfect for a light dessert or a tropical-inspired treat.
Ingredients
Produce
- 2 ripe mangoes (cubed or sliced)
- 1 sprig fresh mint (optional, for garnish)
Refrigerated
- 2 large eggs
Baking & Spices
- 45 g plain flour
- 20 g caster sugar
- 2 tbsp cornflour
- 1 pinch salt
- 1/4 tsp yellow food coloring (optional)
- 20 g icing sugar (for the batter)
- 2 tbsp icing sugar (for whipped cream)
- Extra icing sugar (for dusting)
- 2 tsp vanilla extract
Dairy
- 200 ml full-fat milk
- 250 ml double cream
- 2 tbsp butter (melted for batter)
- 1 knob butter (for greasing pan)
Instructions
Prepare the Crepe Batter
- In a mixing bowl, whisk together the eggs, full-fat milk, caster sugar, and melted butter until smooth.
- Sift in the plain flour, cornflour, a pinch of salt, and yellow food coloring. Whisk until a smooth batter forms. Let the batter rest for 15–20 minutes.
Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat and grease lightly with a knob of butter.
- Pour a thin layer of batter (about 2–3 tbsp) into the pan and swirl to coat the surface evenly.
- Cook for 1–2 minutes until the edges start lifting and the crepe is cooked through (do not flip). Repeat until all batter is used, stacking the crepes with parchment paper in between.
Prepare the Whipped Cream
- In a chilled bowl, whisk double cream with 2 tbsp icing sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
Assemble the Pancakes
- Lay a crepe flat on a clean surface. Add a dollop of whipped cream and a chunk or two of fresh mango in the center.
- Fold the edges of the crepe inward to create a neat parcel. Place seam-side down.
Serve
- Dust with icing sugar, garnish with a sprig of fresh mint, and serve immediately.
Notes
- Use the ripest, sweetest mangoes for the best flavor.
- Resting the batter allows the crepes to cook evenly.
- Leftover crepes can be stored in the fridge, layered with parchment paper, for up to 2 days.
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