Description
Experience the delightful taste of Hong Kong with these light and airy **Mango Pancakes**! Delicate, thin crepes embrace a luscious filling of fresh, sweet mango and rich, whipped cream. Perfect as a refreshing dessert or a unique treat, these vibrant yellow parcels are surprisingly easy to make and guaranteed to impress.
Ingredients
**For the Pancakes (makes 8-10 thin pancakes):**
1 cup (120g) all-purpose flour, sifted
1/4 cup (30g) cornstarch, sifted
3 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups (360ml) whole milk (or a non-dairy alternative like almond or soy milk)
2 tablespoons unsalted butter, melted and cooled, plus extra for greasing the pan
1/2 teaspoon vanilla extract (optional, for added aroma)
2–3 drops yellow food coloring (optional, for a vibrant color reminiscent of traditional Hong Kong mango pancakes)
**For the Mango Cream Filling:**
2 large ripe mangoes (preferably Ataulfo, Honey Mango, or Kent varieties for sweetness and minimal fibers)
1 1/2 cups (360ml) heavy whipping cream, chilled
1/4 cup (30g) powdered sugar (icing sugar), sifted, or more to taste
1 teaspoon vanilla extract
Instructions
1. Prepare the Mango Pancake Batter: In a large bowl, whisk sifted flour, cornstarch, sugar, and salt. Create a well; add beaten eggs, milk, melted butter (and vanilla). Whisk from center, gradually incorporating dry ingredients, until smooth, thin batter forms (heavy cream consistency). Do not overmix. Add 2-3 drops yellow food coloring if desired. Strain batter through a fine-mesh sieve. Cover and refrigerate for at least 30 minutes (up to 2 hours) to rest.
2. Prepare the Mangoes and Whipped Cream Filling: While batter rests, peel and dice 1.5 mangoes into 1/2-inch cubes. Slice remaining half into thin strips or dice. Set aside. In a chilled bowl, beat cold heavy whipping cream on medium speed until soft peaks form. Gradually add sifted powdered sugar and vanilla extract; continue beating until stiff peaks form. Gently fold about two-thirds of the diced mangoes into the whipped cream. Reserve remaining mangoes for assembly. Keep chilled.
3. Cook the Thin Pancakes (Crepes): Heat an 8-inch or 10-inch non-stick skillet over low to medium-low heat. Lightly grease and wipe off excess butter/oil. Give rested batter a quick stir. Pour about 1/4 cup batter into center, immediately tilting and swirling to coat bottom thinly. Cook for 60-90 seconds until edges pull away and surface is dry/set (should not brown much). Do not flip. Carefully remove pancake to a plate or wire rack to cool completely. Repeat for remaining batter, greasing pan as needed. You should get 8-10 thin pancakes.
4. Assemble the Mango Pancakes: Once pancakes are completely cool, lay one pancake flat (cooked side up). Spoon 2-3 tablespoons of mango cream filling into the center. Top with reserved diced mango pieces or mango strips. Fold two opposite sides over the filling, overlapping slightly. Then fold the other two opposite sides towards the center to create a neat rectangular pillow/parcel. Place seam-side down on a serving platter.
5. Chill and Serve: Chill assembled mango pancakes in the refrigerator for at least 30 minutes to an hour before serving. Serve chilled, optionally dusted lightly with powdered sugar.
Notes
**Sifting Dry Ingredients:** Sifting flour and cornstarch prevents lumps and ensures a smooth batter, crucial for delicate pancakes.
**Resting the Batter is Key:** Don’t skip the chilling step! Resting the batter allows the gluten to relax and the flour to fully hydrate, resulting in incredibly tender, tear-resistant pancakes.
**Cook on One Side Only:** Unlike traditional crepes, these pancakes are cooked on one side only. This keeps them very soft and pliable, perfect for folding without cracking.
**Chill Everything for Whipped Cream:** Ensure your heavy cream, mixing bowl, and whisk attachments are well-chilled before whipping. This helps the cream whip faster and achieve stiff, stable peaks.
- Prep Time: 30-40 minutes
- Cook Time: 15-20 minutes
- Category: Dessert, Snack, Asian, Fruit
- Method: Whisking, Pan-Frying, Whipping, Assembling
- Cuisine: Hong Kong, Cantonese, Asian Dessert
Nutrition
- Serving Size: 1 pancake
- Calories: 250-300 kcal
- Sugar: 12-15 g
- Sodium: N/A
- Fat: 15-18 g
- Saturated Fat: 9-11 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25-30 g
- Fiber: 1-2 g
- Protein: 4-5 g
- Cholesterol: N/A