Cantonese•indulgent

Yum Cha Mango Pancakes (芒果班戟)

Learn how to make yum cha-style mango pancakes perfectly every time. They're fresh, fluffy, bursting with flavor and super easy!

Ingredients

Quantities are shown as originally provided.

1
Start by cutting the mangoes into long strips roughly 1.5 cm (0.6") thick and 10 cm (4") long. Set them in the fridge or freezer to firm up.
2
Pour the icing sugar and vanilla extract into the thickened cream and whisk until stiff peaks form. Put it in the fridge to chill.
3
Gently whisk the eggs until combined.
4
Melt the butter then combine it with the eggs, milk, vanilla extract and oil.
5
Sift the flour, corn starch and icing sugar into the wet mixture, then fold the dry ingredients in until incorporated.
6
Pour the mixed batter through a sieve to remove any lumps.
7
Heat up a pan, add 1 tsp oil in and use a paper towel to spread it all over.
8
Keep the heat low, then pour 1 US cup of batter into the pan. Swirl the pan around until the mixture is thin and has completely covered the base.Note: You can adjust the amount of batter you pour in depending on how thick you'd like the pancake and how big your pan is.
9
Cook the pancake on a low heat for 2-3 minutes or until the top is no longer runny, then transfer onto a plate.
10
Wrap the cooked pancakes in glad wrap so they stay moist.
11
Lay the pancake on a clean surface, smoothest side down.
12
Spoon some whipped cream close to the middle and place a mango piece on top.
13
Fold each side in, first from the two sides then from the top and bottom to form a shape that resembles a cushion. Alternatively, roll it like a spring roll.
14
Put it in the fridge for at least 15 minutes to firm up before serving as is!