What are Mango Pancakes?

Often called Hong Kong Pancakes, mango pancakes are actually more similar to filled French crêpes than a stack of American pancakes . They are hugely popular in Hong Kong bakeries, dessert shops and restaurants served chilled as a dessert (they are often served with yum cha and dim sum too).

Do I need to rest the batter?

No, you don’t need to rest the batter. To be honest, I’m rarely organised enough to do this in time, and they come out perfectly even without resting.

Why are Indian or Pakistani mangoes the best?

Indian or Pakistani mangos have deep yellow skin and a very smooth and creamy texture. Plus the flavour is just so sweet, aromatic and juicy, they really are the best mangos. Once you try, you'll see why.

Are these mango pancakes suitable for vegans?

Unfortunately not since they contain milk, eggs, butter and double cream. However, I do have a vegan-friendly Fluffy Banana Pancakes recipe which is delicious served with mango.

Mango Pancakes

Name: Mango Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Hong Kong
Ingredients: 45g plain flour; 2 tbsp cornflour; 20g icing sugar; 20g caster sugar; Pinch salt; 200ml warm full-fat milk; 2 large eggs; 2 tbsp melted butter; 1 tsp vanilla extract; ¼ tsp yellow food colouring (optional); Knob of butter, for frying; 250ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; 2-3 ripe mangoes (ideally Indian or Pakistani mangoes if you can find them); Icing sugar, for dusting; Sprigs of fresh mint

Mango Pancakes

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Delicately thin, bright yellow crêpes wrapped around slices of fresh, juicy mango and sweet Chantilly cream (sweetened vanilla cream)... Perfect for when you want a light dessert (or luxury breakfast!).

Author: Margie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes 4-5 pancakes 1x
Category: Dessert
Method: Pan-frying
Cuisine: Hong Kong
Diet: Vegetarian

Ingredients

Scale

For the pancakes:

45g plain flour
2 tbsp cornflour
20g icing sugar
20g caster sugar
Pinch salt
200ml warm full-fat milk
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
¼ tsp yellow food colouring (optional)
Knob of butter, for frying

For the filling:

250ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
2-3 ripe mangoes (ideally Indian or Pakistani mangoes if you can find them)

To serve: (optional)

Icing sugar, for dusting
Sprigs of fresh mint

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Instructions

Sieve the plain flour, cornflour and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.
In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract and food colouring (if using) to combine.
Make a well in the centre of the dry ingredients, pour in the wet and mix together to combine into a batter.
Pass through a sieve (the same one you used for the dry ingredients) into a clean bowl to remove any lumps (don’t be tempted to skip this step, it is important it is nice and smooth).
Add a knob of butter to a medium-sized non-stick pan and allow to heat up over medium heat.
Pour about 50ml batter into the middle of the pan (it should sizzle gently at first - don’t worry, this is supposed to happen), then swirl to coat the base in a thin, even layer. Continue to cook for about 1 minute - or until it has no wetness to it, feels set to touch and is lightly golden underneath.
Gently loosen the edges with a spatula or palette knife and flip out onto a plate or board. Repeat with the remaining batter.
Leave the pancakes to cool whilst you make the filling: whisk the cream with the icing sugar and vanilla extract until you have medium peaks. Cut the mango into large chunks that will sit nicely down the middle of the pancakes.
Once the pancakes have cooled, set on a plate and lay a piece of mango down the middle. Dollop some cream on top, then gently fold into a parcel — a bit like you would a burrito — but take care that you don’t tear the pancake. Place onto a plate (make sure the more attractive side is on top). Repeat with the remaining pancakes. Dust with icing sugar and decorate with sprigs of fresh mint, if wished.
At this point you can either slice in half and enjoy straight away or chill in the fridge for 30 minutes to firm up (they will be easier to slice too).

Equipment

Hexclad | 30cm Hybrid Pan

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Oxo | Good Grips 23cm Whisk

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Silicone Spatula

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Notes

Mango: you can get creative and make these pancakes with any fruit filling you like; ripe peaches, nectarines and apricots are delicious - you could also try raspberries, strawberries or cherries (but swap the yellow food colouring for pink or red instead, if using).

Whipped cream: take care to whip the cream just to medium peaks for the filling - if you over whip, it will split and you will eventually get something akin to butter.

Serving suggestion: I often serve these with a dusting of icing sugar and a few sprigs of fresh mint - I also love to add fresh raspberries when in season (raspberry coulis would also work well).

Find it online: https://desertislanddishes.co/mango-pancakes/