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.
  • 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!