Easy Hong Kong Style Mango Pancake Recipe
Enjoy a delightful Hong Kong style mango pancake featuring soft, pan-fried pancakes filled with ripe mango slices and fluffy whipped cream. This easy-to-make dessert balances creamy sweetness with fresh fruit, perfect for a refreshing treat or elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 mango pancakes 1x
- Category: Dessert
- Method: Frying
- Cuisine: Hong Kong
- Diet: Vegetarian
Ingredients
Scale
Pancake Batter
- 2 eggs
- 2 tbsp cornstarch (levelled off)
- 2 tbsp all purpose flour (levelled off)
- 3 tbsp icing sugar (levelled off)
- 1 tbsp butter (melted)
- Pinch salt
Filling
- 1 cup whipping cream (35% M.F)
- 1 mango (ripened, peeled and sliced into 2 x 1-inch-long pieces to have 5 pieces)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the eggs, cornstarch, all purpose flour, icing sugar, melted butter, and a pinch of salt until the mixture is smooth and well combined to form the crepe batter.
- Pan-fry the pancakes: Heat a non-stick pan over low heat. Pour about 1/3 cup of the batter into the center of the pan, allowing the pancake to take its own shape without swirling into a thin crepe. Fry only on one side for about 4 minutes or until bubbles appear on the surface. Do not flip to fry the other side. Once cooked, transfer the pancake to a cooling rack to cool.
- Whip the cream: In a large mixing bowl, pour the heavy whipping cream. Using a hand mixer, beat the cream starting on low speed and gradually increasing to medium-high until stiff peaks form, making the whipped cream fluffy and stable.
- Assemble the pancakes: Lay each cooled pancake yellow side down and pan-fried side up. Place a piece of mango in the center of the pancake, then spread about 1/4 cup of whipped cream over the mango in a rectangular shape. Carefully roll the crepe into a roll, folding in the edges as you go. The crepe edges may not stick perfectly, and that’s normal.
- Slice and serve: Turn the rolled pancake so the seamless side is facing up. Using a sharp paring knife, cut in the middle to halve the pancake. Rinse the knife between slices to maintain clean cuts. Serve these mango pancakes cold and enjoy!
Notes
- Ensure the pan is on low heat to prevent burning and to cook the pancake evenly on one side.
- Do not flip the pancake to fry the other side; only cook one side as per traditional style.
- Whipped cream should be stiff enough to hold its shape when spreading inside the pancake.
- The mango used should be ripe and sweet for best flavor contrast.
- The edges of the rolled pancake may not stick perfectly; this is normal and doesn’t affect taste.
- Keep pancakes refrigerated if not serving immediately to maintain freshness.
Keywords: Hong Kong mango pancake, mango crepe, Asian dessert, pan-fried pancake, whipped cream dessert, easy mango dessert
