Mango pancake is a dessert that Westerners love very much, but after being transformed by Hong Kong people, it has become one of the classics of Hong Kong-style desserts. The Hong Kong people perfectly combine pancakes and mango. The sweetness of the mango, the sweetness of the cream, and the Western-style pancakes together formed the Hong Kong-style mango pancake.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients of Mango pancake
The Filling
- 3 mangoes
- 300 mL cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
The Crepe
- 4 eggs
- 10 g unsalted butter
- 250 mL milk
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1/4 cup icing sugar
- 1 tsp vanilla extract
- 10 mL vegetable oil
How To Make Mango pancake
The Filling
- Cutting the mangoes into long strips and Set them in the fridge to firm up.
- Pour the icing sugar and vanilla extract into the thickened cream and whick and Put it in the fridge.
The Creap
- Whisk the eggs and melt the butter then combine it with the eggs, milk, vanilla extract and oil.
- Sift the flour, corn starch and icing sugar into the wet mixture, then fold the dry ingredients.
- Pour the mixed batter through a sieve to remove any lumps.
- Heat a pan, add 1 tsp oil in and use a paper towel to spread it all over then pour 1 cup of batter into the pan. Swirl the pan around until the mixture is thin.
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Cook the pancake on a low heat for 5 minutes then transfer onto a plate.Wrap the cooked pancakes in glad wrap so they stay moist.
Assembling
- Lay the pancake on a clean surface and spoon some whipped cream close to the middle and place a mango piece on top.
- Fold each side in, first from the two sides then from the top and bottom to form a shape that resembles a cushion.
- Put it in the fridge for at least 30 minutes to firm up before serving as is!
