What are mango pancakes made of?

Mango Pancakes feature a thin, tender crepe (made from milk, flour, cornflour, sugar, eggs, and optional food coloring), filled with lightly sweetened whipped cream and fresh mango slices. The result is a light and refreshing treat with the taste and texture of a tropical dessert.

Is mango good on pancakes?

Absolutely! Mangoes are fragrant, juicy, and slightly tangy, making them the perfect complement to the mild, buttery flavor of pancakes. Their sunny color and natural sweetness enhance both taste and appearance, making mango pancakes a standout treat.

Can I just add fruit to pancake mix?

While mixing fruit directly into a traditional American pancake batter works fine, Mango Pancakes are best assembled by rolling silky crepes around clouds of cream and chunks of mango. This preserves the delicate texture of the crepe and allows each bite to include both fruit and filling.

Where did mango pancakes come from?

Mango Pancakes originated in Hong Kong as a popular dessert at modern Chinese restaurants, especially dim sum houses. They quickly became famous for their elegant presentation and innovative use of tropical fruit.

Can I make Mango Pancakes ahead of time?

You can prepare the crepes, cream, and mango slices in advance, but for best results, assemble just before serving to keep everything fresh and vibrant.

How do I keep the pancakes from sticking to the pan?

Ensure your non-stick pan is properly preheated and lightly greased with oil spray. If crepes are still sticking, a bit more oil or lowering the temperature usually helps.

Can I freeze Mango Pancakes?

Freezing is not recommended for assembled pancakes, as the cream and mango lose their texture. However, you can freeze unfilled crepes wrapped tightly for up to one month.

Mango Pancakes: 6 Easy Steps to Tropical Bliss

Name: Mango Pancakes – Fluffy Crepes with Fresh Mango & Cream
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Hong Kong
Ingredients: 1 cup full-fat milk; 1/3 cup plain flour (all-purpose flour); 1/4 cup cornflour (cornstarch); 1/4 cup icing sugar (powdered sugar); 3 large eggs (55-60g each); 1/4 teaspoon yellow food colouring; Canola oil spray; 2 large ripe mangoes, peeled and sliced into 10-12 pieces; 3/4 cup thickened (heavy) cream, cold; 3 tablespoons icing sugar (powdered sugar), sifted; 1/2 teaspoon vanilla extract

Description

Mango Pancakes are delicate, thin crepes filled with silky whipped cream and sweet, juicy mango slices. A popular treat in Hong Kong-style dessert cafés, these pancakes balance the soft, lightly sweetened crepe with rich cream and the fresh brightness of perfectly ripe mango. Each pancake is individually hand-rolled, ensuring a beautiful presentation and a luxurious bite every time. The dessert is best enjoyed fresh as the crepe and cream combine for a melt-in-your-mouth texture. Perfect for special occasions or tropical-inspired gatherings.

Ingredients

Scale

1 cup full-fat milk
1/3 cup plain flour (all-purpose flour)
1/4 cup cornflour (cornstarch)
1/4 cup icing sugar (powdered sugar)
3 large eggs (55-60g each)
1/4 teaspoon yellow food colouring
Canola oil spray
2 large ripe mangoes, peeled and sliced into 10–12 pieces
3/4 cup thickened (heavy) cream, cold
3 tablespoons icing sugar (powdered sugar), sifted
1/2 teaspoon vanilla extract

Instructions

In a bowl, add milk. Sift in flour, cornflour, and icing sugar. Whisk until smooth.
Add eggs and food colouring. Whisk until batter is combined and lump-free; mixture will be thin.
Refrigerate batter for 1 hour.
Mix batter again; measure out 45ml (3 tbsp) per crepe.
Heat a lightly oiled 18cm/7″ non-stick pan over medium-low heat.
Pour batter into pan, swirl to coat base, and cook for 45 seconds to 1 minute until set.
Loosen edges with spatula halfway through; flip crepe out upside down onto a board. Ensure the surface is set and underside has no golden patches.
Repeat process for remaining crepes, stacking finished ones.
Allow crepes to fully cool for 1 hour before filling.
For the cream, beat cold heavy cream with icing sugar and vanilla until stiff peaks form.
Place a crepe on the surface (pan-contact side up), spread 1cm thick cream in the shape of a mango slice one-third up the pancake, and top with a mango slice.
Roll crepe burrito-style with mango and cream inside. Place seam-side down.
Repeat for remaining pancakes. Serve immediately.

Notes

Substitute cornflour with extra plain flour for a less tender crepe, or swap mango with strawberries for variation. Make crepes a day ahead and refrigerate, but only fill and roll before serving to keep them fresh. Store unfilled pancakes between parchment in the fridge. For troubleshooting, ensure pan is not too hot (no browning) and batter is well mixed after refrigeration to avoid settled flour. Whip cream when cold for best results; overwhipping can lead to grainy texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop (Pan-Cooked)
Cuisine: Hong Kong

Nutrition

Serving Size: 1 pancake
Calories: 210
Sugar: 19g
Sodium: 55mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg