Mango Pancake – Hong Kong Style

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Every time I see a Hong Kong dessert shop, I always want to eat the mango pancakes. I think its because they look so fluffy and soft (and not too sweet!). To re-create these at home, you will need to make your crepe, whip heavy cream and have super sweet ripe mangos! Without delicious mangos, the dish can definitely be a flop.

Hope you enjoy this Hong Kong style mango pancake!

INGREDIENTS YOU NEED FOR YOUR MANGO PANCAKE:

pancake:

• 1 cup milk (room temperature)
• ⅓ cup flour
• 1 ½ tbs corn starch
• pinch of salt
• 1 tbs sugar
• ¼ teaspoon tumeric (for yellow color) or a little orange food dye
• 1 teaspoon vanilla
• 1 tbs melted butter
• avocado oil (for frying pancake)

whipping cream

• 1 cup whipping cream
• 1 teaspoon vanilla
• ½ tbs sugar

assembly:

• 4 or 5 crepes
• 2 sweet yellow mangos, cut in rectangles
• powdered sugar (for garnish)

STEPS TO MAKE THE MANGO PANCAKE:

1. Make your crepe batter by mixing 1 cup milk (room temperature), 1 tablespoon melted butter, 1 teaspoon vanilla, 1 tablespoon sugar and a pinch of salt.
2. Slowly add in your ⅓ cup of flour and 1 ½ tablespoon corn starch. Whisk everything together. Feel free to add tumeric or yellow food dye if you want to have an orange color crepe. Please be careful to not add too much tumeric or the flavor of the spice will show up in your dessert!
3. Once the batter is done, put it through a sieve so the batter will be more smooth!
4. Next, heat up a non-stick pan on low heat. Once the pan is hot, brush some oil to the pan. Add ¼ cup or more of batter to the pan. We want to make sure its in a circle shape, so quickly slide the batter around to fill the edges of the pan. This took me a few tries to get this right 😉 If you missed a spot, add a little bit of batter to fill the holes.
5. Cook crepe for 3-4 minutes on low heat. Once done, slowly transfer to a plate to cool. Be extra gentle to ensure that the crepe doesn’t rip!
6. Meanwhile, whip your heavy cream until stiff peaks form. You can check if its done by flipping the bowl and if the cream doesn’t spill and stays put, its ready!
7. Cut your mangos in a rectangular shape.
8. To wrap the crepe, add ¼ cup of cream to the middle of the crepe. Add a piece of mango on top. Fold the sides in. Fold the bottom to the center and roll the pancake until it reaches the end. Squeeze the sides gently to make into a rectangular shape.
9. Refrigerate for 15-30 minutes until it holds its shape. You can cut in half and serve (or serve as a whole). Garnish with powdered sugar if you wish for more sweetness.

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Want to check out another delicious mango dessert?

• Mango Mochi – soft mochi covered with coconut flakes are filled with sweet mangos!

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