Hong Kong-Style Mango Pancakes

Why You’ll Love This Recipe

I love these mango pancakes because they’re simple to prepare but feel like something special. The crepe-like exterior is soft and tender, and the chilled whipped cream filling keeps everything light. When paired with ripe, juicy mango, each bite tastes like sunshine. These are perfect for warm days, elegant enough for entertaining, and kid-friendly too — plus, there’s no oven involved, which is always a win for me.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

• 3/4 cup all-purpose flour

• 2 tablespoons cornstarch

• 2 tablespoons powdered sugar

• 1 cup whole milk

• 2 large eggs

• 1 tablespoon melted butter (plus more for the pan)

• 1/2 teaspoon vanilla extract

• Yellow food coloring (optional, for traditional look)

For the Filling:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1 large ripe mango, peeled and sliced into thick strips

directions

1. I start by whisking the flour, cornstarch, and powdered sugar together in a mixing bowl.

2. I add the milk, eggs, melted butter, and vanilla extract to the dry ingredients and whisk until the batter is completely smooth. I stir in a few drops of yellow food coloring if I want the classic look.

3. I cover the batter and let it rest in the fridge for 30 minutes — this helps the crepes cook evenly and become tender.

4. I heat a non-stick pan over medium-low and lightly grease it with butter.

5. I pour about 1/4 cup of batter into the pan and swirl it to coat the surface in a thin layer. I cook each crepe for 1–2 minutes, just until set — I don’t flip them.

6. I remove each pancake and set it on a plate to cool, repeating until I have about 6. I let all the pancakes cool completely before assembling.

7. While they cool, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.

8. To assemble, I place a pancake on a clean surface, add a dollop of whipped cream in the center, top it with 1–2 mango slices, and fold it like a parcel: sides in, then roll up gently.

9. I chill the assembled mango pancakes for at least 30 minutes so they firm up and are easier to handle.

Servings and timing

This recipe makes 6 individual mango pancakes and takes about 1 hour and 10 minutes total — 20 minutes of prep, 20 minutes of cooking, and 30 minutes of chilling. It’s a great make-ahead dessert I can prepare earlier in the day and serve straight from the fridge.

Variations

• I sometimes use strawberries or kiwi instead of mango when I want to mix up the fruit filling.

• For extra texture, I add a thin layer of coconut whipped cream or sprinkle shredded coconut inside.

• I flavor the whipped cream with a touch of almond or coconut extract for a tropical spin.

• For a dairy-free version, I use plant-based milk for the crepes and coconut cream for the filling.

storage/reheating

These pancakes are best served chilled and fresh on the same day. I store any leftovers in an airtight container in the fridge for up to 24 hours. I don’t recommend freezing them, as the whipped cream may separate and the texture of the crepe can change.

FAQs

Can I make the pancakes ahead of time?

Yes, I cook and cool the pancakes ahead of time and store them layered with parchment in the fridge. I whip the cream and assemble just before serving or a few hours ahead.

What kind of mango is best for this recipe?

I use ripe, sweet mangoes like Ataulfo or Kent. They should be firm enough to slice but juicy and full of flavor.

Can I use store-bought whipped cream?

I prefer freshly whipped cream for the best texture, but in a pinch, store-bought whipped topping can work. I just keep the layers light so it doesn’t overpower the fruit.

How thin should the pancakes be?

They should be thin like crepes — just enough batter to coat the pan in a single layer. I tilt the pan to spread the batter quickly and evenly.

How do I fold the pancakes neatly?

I place the filling in the center, fold the sides inward, then roll from the bottom up like a small envelope. Chilling them afterward helps keep their shape.

Conclusion

Hong Kong-Style Mango Pancakes are one of those desserts that feel delicate and fancy, but are secretly very easy to make. I love the contrast of soft pancake, airy cream, and juicy mango — it’s fresh, flavorful, and always leaves me wanting another. Whether I’m hosting a dinner or just craving something light and sweet, these are always a hit.