Description
These Hong Kong style mango pancakes are light, fluffy crepes filled with whipped cream and sweet mango slices—an easy, elegant no-bake dessert.
Ingredients
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 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
Instructions
In a bowl, whisk together flour, cornstarch, and powdered sugar.
Add milk, eggs, melted butter, and vanilla extract; whisk until smooth. Stir in yellow food coloring if using.
Cover and refrigerate batter for 30 minutes.
Heat a non-stick pan over medium-low and lightly grease with butter.
Pour about 1/4 cup of batter into the pan, swirl to coat, and cook for 1–2 minutes without flipping. Repeat until you have ~6 pancakes. Let cool completely.
In a bowl, whip cream with powdered sugar and vanilla until soft peaks form.
To assemble: place a pancake on a surface, add a dollop of whipped cream and 1–2 mango slices in the center, fold sides in, and roll like a parcel.
Chill the assembled pancakes for at least 30 minutes before serving.
Notes
Use Ataulfo or Kent mangoes for the best flavor and texture.
Substitute mango with strawberries or kiwi for variety.
Add shredded coconut or use coconut cream for a tropical variation.
For a dairy-free version, use plant-based milk and coconut whipped cream.
Chill before serving to help pancakes hold their shape.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake / Stovetop
- Cuisine: Chinese / Hong Kong-Inspired
