If you’re craving a dessert that feels like sunshine on a plate, Mango Pancakes are your perfect match. This vibrant, luscious treat brings together soft, delicate pancakes with a cloud of whipped cream and the irresistible sweetness of ripe mangoes—preferably the fragrant Indian or Pakistani varieties for that extra burst of flavor. Each bite is a delightful dance of textures and tropical notes that brighten up any day, making Mango Pancakes an absolute favorite for brunch, dessert, or a special treat whenever you want to feel a little festive.

Ingredients You’ll Need

The magic of Mango Pancakes lies in their simplicity and the quality of the ingredients. From the light batter to the creamy filling and fresh mangoes, each component plays a vital role in creating a perfectly balanced flavor and texture combination that’s pure joy to eat.

Plain flour: The base of the pancake batter, providing structure and softness.
Cornflour: Adds a delicate lightness and helps achieve a tender, thin pancake.
Icing sugar: Sweetens the batter gently and helps with a smooth texture.
Caster sugar: Gives a subtle sweetness and enhances caramelization during cooking.
Pinch of salt: Balances flavors and enhances the sweetness of the mango filling.
Warm full-fat milk: Ensures a smooth batter and richer flavor.
Large eggs: Bind the batter together and add richness.
Melted butter: Moisturizes the batter and gives a buttery aroma.
Vanilla extract: Infuses a warm, inviting aroma that complements the mango perfectly.
Yellow food colouring (optional): Adds a sunny hue to the pancakes but is purely for aesthetic appeal.
Knob of butter (for frying): Prevents sticking and lends a lovely golden edge to each pancake.
Double (heavy) cream: The heart of the filling, whipped to luxurious peaks.
Ripe mangoes: Fresh, juicy, and bursting with sweetness, these are the star fruit in the filling.

How to Make Mango Pancakes

Step 1: Prepare the Batter

Start by sieving the plain flour, cornflour, and icing sugar into a bowl to keep lumps at bay and ensure a silky-smooth batter. Mix in the caster sugar and salt so every bite has balanced sweetness and just a hint of seasoning. In a separate bowl, whisk your warm milk, eggs, melted butter, vanilla extract, and if you like, the yellow food colouring to give your pancakes that cheerful glow. Gently combine your wet and dry ingredients until smooth, then sieve the batter once more to keep it nice and lump-free. This step is essential for those thin, delicate pancake layers you’re after.

Step 2: Cooking the Pancakes

Heat a non-stick skillet over medium heat with a small knob of butter; you want the pan hot but not smoking. Pour about 50 ml of batter into the pan and swirl to spread it into a thin, even circle. The trick here is to cook on one side only, no flipping needed, for about a minute until the surface sets and the edges lift slightly. Carefully remove the pancake and place it on a cooling rack or plate. Repeat until all batter is used—these pancakes cook quickly and elegantly, resulting in a delicate wrapper for your mango filling.

Step 3: Prepare the Filling

Whip the double cream with icing sugar and vanilla extract until medium peaks form—firm enough to hold its shape but still soft and airy. Meanwhile, cut your mangoes into thick strips or juicy chunks. The contrast of creamy whipped filling and sweet mango pieces is the heart of what makes Mango Pancakes so utterly indulgent.

Step 4: Assemble the Mango Pancakes

Lay each pancake flat on a clean surface, spoon a generous portion of your whipped cream in the center, and top it with mango pieces. Now fold the edges inward gently, creating a neat burrito-style parcel. Flip it seam-side down to seal in all those luscious ingredients. For an extra touch, dust with a little icing sugar and add fresh mint leaves on top if you have them. These parcels look as good as they taste—an invitation to dig right in!

How to Serve Mango Pancakes

Garnishes

Dusting Mango Pancakes with icing sugar adds a lovely dusted sweetness and a pretty finish. Fresh mint sprigs bring a pop of color and refreshing bite that complements the richness of the cream and the mango’s natural sweetness. You can also add a few extra mango slices on the plate for a sunny presentation.

Side Dishes

While Mango Pancakes shine on their own, pairing them with a scoop of coconut ice cream or a drizzle of passionfruit coulis takes the experience next level. For a thirst quencher, try a fresh lime soda or chilled mango lassi to echo the tropical vibes perfectly.

Creative Ways to Present

If you want to impress, try slicing the assembled Mango Pancakes into bite-sized portions and serving them on a platter for sharing. Another idea is to plate them alongside a vibrant fruit salad or a single scoop of vanilla bean ice cream crowned with toasted coconut flakes. These little touches make your Mango Pancakes a stunning centerpiece for gatherings or a special weekend delight.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes or filling, you can store them separately in airtight containers in the refrigerator for up to two days. Keep the mango pieces fresh by storing them in an airtight container with a little lemon juice to prevent browning.

Freezing

The pancakes themselves freeze beautifully. Lay them flat between sheets of parchment paper and place them in a freezer bag. They’ll keep for up to one month. It’s best not to freeze the filled pancakes, as the cream and mango texture changes upon thawing.

Reheating

To reheat frozen pancakes, thaw overnight in the fridge and gently warm in a non-stick pan over low heat or in the microwave for 15-20 seconds until warm but not drying out. Add fresh whipped cream and mango when serving to bring that just-made freshness back to life.

FAQs

Can I use canned mangoes instead of fresh for Mango Pancakes?

While canned mangoes offer convenience, fresh mangoes—especially the sweet, fragrant varieties—make a huge difference in flavor and texture. Fresh mangoes are juicier and firmer, which helps keep the pancakes from becoming soggy.

What if I don’t have double cream? Can I substitute?

If double cream is unavailable, use heavy cream or whipping cream with at least 36% fat content. Avoid low-fat options as they won’t whip well or hold shape in the filling.

Can Mango Pancakes be made vegan?

Yes, with some swaps! Use plant-based milk like almond or coconut, replace eggs with a flaxseed or chia egg, and use coconut cream whipped with a little sweetener. Just remember the texture and flavor will be slightly different but still delightful.

How long can I chill Mango Pancakes before serving?

Chilling for about 30 minutes helps the cream firm up and makes slicing neater. Avoid chilling much longer as the pancakes might absorb moisture and become less tender.

Are Mango Pancakes suitable for breakfast?

Absolutely! They make a wonderfully indulgent breakfast or brunch option that’s fruity, creamy, and light—perfect for starting your day with a cheerful tropical twist.

Final Thoughts

Mango Pancakes are a total joy to make and even more delightful to share with friends and family. Their vibrant flavors and lovely textures bring sunshine to any occasion and remind you why simple ingredients, treated with care, can create something truly special. Give these Mango Pancakes a try and watch how quickly they become a treasured favorite in your recipe collection!