Easy Hong Kong Style Mango Pancake Recipe

Introduction

These Easy Hong Kong Style Mango Pancakes are a delightful treat featuring fluffy pancakes wrapped around fresh mango and light whipped cream. Perfectly sweet and refreshing, they make a wonderful dessert or afternoon snack.

Ingredients

• 1 cup whipping cream (35% M.F)
• 1 mango (ripened, peeled and sliced into 5 pieces, each about 2 x 1 inches)
• 2 eggs
• 2 tbsp cornstarch (levelled off)
• 1 tbsp butter (melted)
• 3 tbsp icing sugar (levelled off)
• 2 tbsp all purpose flour (levelled off)
• Pinch of salt

Instructions

1. Step 1: In a large mixing bowl, whisk together the eggs, cornstarch, melted butter, icing sugar, all purpose flour, and a pinch of salt until the batter is smooth and well combined.
2. Step 2: Heat a non-stick pan over low heat. Pour about 1/3 cup of pancake batter into the center of the pan. Do not swirl to spread; allow the pancake to form naturally. Cook on one side only for about 4 minutes or until bubbles appear on the surface. Transfer to a cooling rack.
3. Step 3: Using a hand mixer, beat the whipping cream in a large bowl. Start on low speed, then gradually increase to medium-high until stiff peaks form.
4. Step 4: Place a pancake yellow side down with the pan-fried side facing up. Lay one slice of mango in the center, then spread about 1/4 cup of whipped cream over the mango in a rectangle shape.
5. Step 5: Roll the pancake into a roll, folding in the edges as you go. It’s normal if the edges don’t stick well. Turn the pancake so the seam is facing down, then slice in the middle with a sharp paring knife. Rinse the knife between each cut as needed. Repeat with remaining pancakes. Serve cold and enjoy!

Tips & Variations

• Use ripe, fragrant mangoes for the best flavor and natural sweetness.
• Whip the cream just until stiff peaks form to avoid overbeating, which can turn it grainy.
• For a tropical twist, add a small amount of shredded coconut to the whipped cream.
• If you don’t have a non-stick pan, brush a little oil before heating to prevent sticking.

Storage

Store the assembled mango pancakes covered in the refrigerator for up to 1 day to keep the whipped cream fresh. Avoid making them too far in advance as the pancakes may become soggy. Serve chilled or at room temperature. Reheating is not recommended since this dessert is best enjoyed fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh?

Fresh mango is preferred for its texture and flavor, but if frozen mango is used, thaw and drain any excess moisture before assembling to prevent soggy pancakes.

Is it necessary to cook the pancake on one side only?

Yes, cooking only one side gives the pancake a soft, delicate texture and a slightly crispy bottom, which is characteristic of Hong Kong style mango pancakes.

Easy Hong Kong Style Mango Pancake Recipe

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★★★★★

4.6 from 53 reviews

This Easy Hong Kong Style Mango Pancake recipe features soft, fluffy pancakes filled with fresh mango slices and whipped cream. Unlike traditional crepes, these pancakes are pan-fried on one side only to achieve a delicate texture that perfectly complements the sweet mango filling. Ideal as a refreshing dessert or snack, these pancakes are simple to make and elegantly delicious.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 pancakes 1x
• Category: Dessert
• Method: Frying
• Cuisine: Hong Kong
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 5 pieces approx. 2 x 1-inch long each

Instructions

1. Prepare Pancake Batter: In a large mixing bowl, whisk together eggs, cornstarch, all purpose flour, icing sugar, melted butter, and a pinch of salt until the batter is smooth and well combined.
2. Pan-fry Pancakes: Heat a non-stick pan over low heat. Pour about 1/3 cup of the pancake batter into the center of the pan and let it take its natural shape without swirling into a thin crepe. Fry on ONE side only for approximately 4 minutes, or until you notice bubbles forming on the surface. Avoid flipping the pancake. Remove and transfer to a cooling rack.
3. Whip the Cream: In a large mixing bowl, pour the whipping cream. Use a hand mixer starting at low speed and gradually increasing to medium-high speed to beat the cream until stiff peaks form.
4. Assemble Pancakes: Lay each cooled pancake with the yellow side down and the pan-fried side up. Place a slice of mango in the center. Spread about 1/4 cup of whipped cream over the mango, shaping it into a rectangle. Roll the pancake into a roll, folding in the edges. It’s normal if the edges don’t stick fully.
5. Serve: Turn the rolled pancake so the seamless side is facing up. Using a sharp paring knife, cut the pancake in the middle. Rinse the knife between cuts if necessary. Serve the mango pancakes cold and enjoy!

Notes

• Do not flip the pancakes during frying; only fry on one side to achieve the proper texture.
• Use a non-stick pan and low heat to prevent burning and ensure even cooking.
• The cream should be whipped to stiff peaks for best filling consistency.
• Serving the pancakes cold enhances the flavor and texture contrast between creamy filling and soft pancake.
• Fresh ripe mango is crucial to achieving the authentic sweet flavor.

Keywords: Hong Kong style mango pancake, mango dessert, Asian pancakes, whipped cream pancakes, easy mango recipes