Hong Kong Mango Pancake
Hong Kong mango pancake, also known as mango crepe, is a popular dessert at Hong Kong bakeries, cafes, and dessert shops. It's a crepe stuffed with lightly sweetened whipped cream and sweet, ripe mango. Mango pancake is also a popular dessert at dim sum restaurants.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons all-purpose flour (fluffed, spooned, and leveled)
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 1 cup milk (or your preferred dairy-free milk)
- 1 teaspoon vanilla extract ((optional but recommended))
- 3 large eggs (well beaten)
- 1½ tablespoons unsalted butter (melted)
- 1 ripe mango (peeled)
- 1½ cups heavy whipping cream (more or less depending on your preference (you can also use dairy free whipping cream))
- 3 tablespoons granulated sugar (more or less to your preference)
- 1 teaspoon vanilla extract
Instructions
- 1
Make the crepe/pancakes:
- 2
In a mixing bowl, whisk together the all-purpose flour, cornstarch, and sugar. Add the milk and vanilla and whisk until the batter is smooth and no more lumps are visible. Add the beaten eggs and gently whisk until everything is well combined.
- 3
Optional but recommended:To ensure that the crepes are lump free, we recommend straining the batter through a fine mesh strainer, and into a container with spout for easier pouring.
- 4
Once strained, add the butter into the batter and stir to combine. Prepare a ⅓ cup measuring cup for portioning and a plate lined with parchment paper.*You can also use anything that's about ⅓ cup (79 milliliters) to help with portioning the batter.*
- 5
Place a 12 inch nonstick pan on medium low heat. Once the pan is hot, give the crepe batter a stir and portion out a ⅓ cup of batter using the prepared measuring cup.*You can also use a 10 inch well seasoned crepe pan.*
- 6
Pour the batter into the center of the pan, then immediately swirl and shake the pan to even out the batter and coat the entire bottom of the pan.
- 7
Let the crepe cook on medium low heat until you can see bubbles forming under the entire crepe. Using a rubber spatula, scape around the entire edge of the crepe to help separate it from the pan.
- 8
Flip the pan upside down, on top of the prepared plate with parchment paper, to completely release the crepe from the pan. Straighten out the crepe to keep it wrinkle free. Repeat with remaining batter and you can stack the crepes on top of each other.*Do be careful as the crepes will be very HOT right off the pan!*
- 9
Let the crepes cool completely at room temperature or in the fridge for 10 to 15 minutes.
- 10
Prepare the filling:
- 11
In a mixing bowl, combine the heavy cream, sugar, and vanilla. Using a hand mixer, whip the heavy cream until it reaches stiff peak. Keep the whipped cream in the fridge until needed.
- 12
Cut both sides of the mango, as close to the seed as possible. Then, cut each half into 3 equal pieces.
- 13
Assembling the mango pancakes:
- 14
Gently peel a sheet of crepe from the stack of crepes and place it smooth side down on a cutting board. Place a large dollop of whipped cream at the center of the crepe and place a piece of mango on the whipped cream. Then, add a little more whipped cream on top of the mango.
- 15
Fold the bottom side of the crepe over the filling. Then, fold the left and right side of the crepes to the center. Tuck and fold the crepe up, towards the top edge to make a pillow shaped rectangle. Repeat with the remaining crepes and fillings.*Refer to the post for step by step photo reference of this process.*
- 16
Enjoy the mango pancakes immediately and cut in half for presentation if you wish.Optionally, but highly recommended, chill the mango pancakes in the fridge for 15 to 30 minutes to help the whipped cream firm up so that the pancakes can hold their shapes better.