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Mango Pancakes Recipe

Mango Pancakes Recipe
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★★★★★

4.9 from 30 reviews

Delight in these light and fluffy Mango Pancakes, featuring a thin, tender crepe filled with luscious whipped cream and juicy ripe mangoes. Perfect as a refreshing dessert or an elegant brunch option, these pancakes combine the tropical sweetness of mangoes with a creamy, velvety filling that melts in your mouth.

Ingredients

Scale

For the Pancakes:

  • 45 g plain flour
  • 2 tbsp cornflour
  • 20 g icing sugar
  • 20 g caster sugar
  • Pinch of salt
  • 200 ml warm full-fat milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • ¼ tsp yellow food colouring (optional)
  • Knob of butter, for frying

For the Filling:

  • 250 ml double (heavy) cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2–3 ripe mangoes (preferably Indian or Pakistani varieties)

To Serve (optional):

  • Icing sugar, for dusting
  • Sprigs of fresh mint

Instructions

  1. Make the Batter: Sieve plain flour, cornflour, and icing sugar into a mixing bowl. Add caster sugar and a pinch of salt and mix well. In another bowl, whisk together warm full-fat milk, eggs, melted butter, vanilla extract, and yellow food colouring if using. Combine the wet ingredients with the dry, mixing until you form a smooth batter without lumps. For extra smoothness, pass the batter through a sieve before cooking.
  2. Cook the Pancakes: Heat a non-stick frying pan over medium heat and add a small knob of butter to coat the pan. Pour approximately 50 ml of batter into the pan and swirl to spread it in a thin, even layer. Cook the pancake on one side only until it sets and is lightly cooked, about 1 minute. There’s no need to flip the pancake. Remove it carefully and allow it to cool on a plate. Repeat with the remaining batter, adding butter as needed.
  3. Prepare the Filling: In a chilled mixing bowl, whip the double cream together with 2 tablespoons icing sugar and 1 teaspoon vanilla extract until soft to medium peaks form. Peel and slice the mangoes into thick strips or chunks to retain their juicy texture.
  4. Assemble: Lay one pancake flat on a plate. Spoon the whipped cream onto the center of the pancake, then top generously with mango slices. Fold the edges of the pancake inward like a burrito, neatly enclosing the filling, then carefully flip it seam-side down to seal the parcel.
  5. Chill or Serve: You can serve the mango pancakes immediately for a fresh and soft texture, or chill them in the refrigerator for 30 minutes if you prefer a firmer, sliceable dessert. Just before serving, dust with icing sugar and garnish with sprigs of fresh mint for a touch of color and aroma.

Notes

  • Using warm milk helps dissolve sugars better and creates a smooth batter.
  • The yellow food colouring is optional but enhances the golden hue of the pancakes.
  • If you don’t have double cream, use heavy cream with similar fat content for best results.
  • The Indian or Pakistani mango varieties are preferred due to their intense sweetness and aroma, but any ripe mango will work well.
  • Be gentle when folding the pancakes to avoid tearing.
  • These pancakes are best enjoyed fresh but can be refrigerated for up to 24 hours.

Nutrition

Keywords: Mango pancakes, crepes, whipped cream filling, fruit dessert, easy pancake recipe, tropical dessert

Find it online: https://kitchenbyclara.com/mango-pancakes-recipe/