This recipe for Hong Kong-Style Mango Cream Pancakes features fresh juicy mango enveloped with whipping cream, all wrapped up in a thin crepe.
What is a Hong Kong mango pancake?
Bearing a slightly misleading name, Hong Kong-style mango pancakes (or mango pancakes) are actually yellow-colored thin crepes filled with whipped cream and fresh mango.
Unlike regular pancakes where they're flipped and cooked on both sides, these mango pancakes are only cooked on one side, leaving a shiny, smooth surface on the other side.
Where to find HK mango pancakes?
You can find mango pancakes in Hong Kong dessert cafes as a snack/dessert as well as in some Cantonese dim sum restaurants alongside egg tarts, almond jelly and mango pudding.
Why you'll love this recipe
This recipe for Hong Kong Style Mango Pancake is:
A delicious dessert: a pillowy, fruity, creamy packaged dessert -- what's not to love?
Easy to make: Straightforward with step-by-step photos.
All-natural: no artificial yellow food colouring or custard powder used here.
Not too sweet: allowing the fresh, ripe sweet mango to shine through, complemented by the whipped cream.
Equipment you'll need
- high-speed blender: for blending the crepe batter ingredients
- large frying pan (9" in diameter): for cooking the crepes; you can also use a crepe pan if you have one
- measuring cup (¼ cup): for portioning out the crepe batter
Ingredients you'll need
Crepes:
- eggs: large eggs used to bind the crepe batter
- unsalted butter: melted; you can also use neutral vegetable oil, however butter has more aroma and flavor
- whole milk: you can use coconut milk, or any other milk such as oat milk, almond milk (note: full-fat coconut milk will be a little too heavy for these crepes)
- all-purpose flour: regular plain flour for that elasticity and chewy texture we want in the crepes
- granulated sugar: for sweetness; you can also use maple syrup or honey
- sea salt: to balance out the flavors
- vanilla extract: for flavoring the crepes
- goldenberry powder: optional, for yellow color; you can find it online; I don't recommend using turmeric powder as a substitute as it will impart a slightly bitter savory flavor to the crepes
Filling:
- large fresh ripe mangoes: peeled and cut into large chunks about 2.5" by 1.5"; I don't recommend using frozen mangoes in this application
- heavy whipping cream: chilled, at least 36% milkfat
- powdered sugar/icing sugar: thickens the whipped cream and adds sweetness
- vanilla extract: for flavor
How to make the mango pancakes
Make the crepes
In a high-powered blender, combine the egg, melted butter, whole milk, all-purpose flour, granulated sugar, salt, vanilla extract and goldenberry powder (if using) (Step 1 below).
Blend on high-speed until incorporated, about 30 seconds (Step 2 below).
Pour the mixture through a sieve into to a mixing bowl or large measuring cup to remove any lumps, and lightly cover with plastic wrap.
Place into the fridge to rest the batter for 1 hour.
Cook the crepes
Heat up a large frying pan over low heat.
Add a little butter and swirl it around.
Pour about ¼ C of crepe batter to the pan (using a 9" diameter frying pan -- if using a different size, you may need to adjust accordingly) and swirl around evenly.
Cook for 1-2 minutes on one side (do not flip) (Step 3 below).
Use a spatula to carefully remove the crepe and transfer to a wire cooling rack to cool completely (Step 4 below).
Repeat with the remaining batter.
Make the whipped cream
In a bowl, combine the heavy cream, powdered sugar and vanilla extract.
Whisk until the cream stiffens and holds a firm peak (but be careful not to overwhip).
Assemble the crepes
Place a crepe (smooth-side down) on a clean work surface.
Add a dollop of whipped cream to the center (Step 1 below).
Place a chunk of mango on top of the cream (Step 2 below).
Add another dollop of whipped cream over the mango (Step 3 below).
Working from the bottom, gently fold up the crepe to cover the whipped cream and mango (Step 4 below).
Fold in both sides (Step 5 below).
And fold over to enclose, seam-side down (Step 6 below).
Place the mango pancake onto a plate.
Repeat with the remainder.
Store in the fridge until ready to serve.
How to serve & store
It's best to assemble the Mango Cream Pancakes just prior to serving.
However, you can make them up to a few hours ahead of time and store them in a container in the refrigerator until ready to serve.
Alternatively, you can also freeze the Hong Kong Mango Pancakes -- individually wrapped with plastic wrap, and stored in a freezer bag in the freezer for up to 1 month.
If enjoying from frozen, defrost the pancakes at room temperature for 15-20 minutes. Depending on how large chunk the mango is, it may need additional defrosting time.
What to pair the pancakes with
Serve the HK Mango Pancakes as a dessert with vanilla ice cream or mango ice cream, or alongside with durian cream pancakes for added variety.
If you're a mango lover, try rounding it out with mango cream mochi, or mango chantilly cake.
Expert tips
Cooking crepes:
You'll only need to lightly grease the pan for the first crepe.
Cook the crepes on low heat.
As long as the pan is hot enough, the crepes will release.
You can use a non-stick pan, or a stainless steel frying pan.
Whipped cream:
Chill the bowl and beater/whisk beforehand.
Ensuring the heavy whipping cream is cold/chilled before whipping, helps to the cream whip up more readily and incorporate more air.
Use a heavy cream that has at least 36% milkfat (MF).
Notes
The crepe batter makes about 8 thin crepes in a 9" round pan. Of course, if your pan is a different size, you may end up with more or less.
The first crepe is usually a tester, to gauge the heat and timing.
If using large Kent mangoes, you can get about 4 chunks from one mango.
Using smaller honey mangoes will yield thinner/smaller slices of mango.
If cutting the mango ahead of time, dab the surface with lemon juice to prevent it from browning too quickly.
Goldenberry powder yellow color will intensify after cooking.
Use a gentle touch when folding up the crepe -- even though there is some elasticity to it, they are considerably thin.
FAQs
When is mango in season?
Fresh mangoes are in season from May through September.
Can I use a different fruit instead of mango?
Yes, you can use any fresh fruit that isn't too watery, such as strawberry, or if you're adventurous, try durian.
Why do you need to let the batter rest?
Allowing the batter to rest helps the flour hydrate evenly and fully absorb the wet ingredients.
It also helps the gluten relax, so that we don't end up with super chewy crepes.
Can I make the crepes ahead of time?
Yes, you can make the crepes a day ahead.
Once completely cooled, pile the crepes together on a plate and lightly cover with plastic wrap.
Store in the fridge until ready to use -- just take them out about 30 minutes before wrapping so they come up to room temperature and are more pliable.
Other pancake recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Hong Kong-Style Mango Cream Pancakes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Crepes:
- 2 large eggs
- 30 ml melted butter plus more for cooking
- 188 ml whole milk
- 60 g all-purpose flour
- 30 g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon goldenberry powder optional, for color
Filling:
- 2 large mangoes peeled, pitted and cut into large chunks (about 2.5" by 1.5")
- 200 ml heavy whipping cream 36% milkfat
- 2 teaspoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
For key visual process photos, refer to the body of the blog post.
Make the crepes:
- In a high-powered blender, combine the egg, melted butter, whole milk, all-purpose flour, granulated sugar, salt, vanilla extract and goldenberry powder (if using).
- Blend on high-speed until incorporated, about 30 seconds.
- Pour the mixture through a sieve into to a mixing bowl or large measuring cup to remove any lumps, and lightly cover with plastic wrap.
- Place into the fridge to rest for 1 hour.
Cook the crepes:
- Heat up a large frying pan over low heat.
- Add a little butter and swirl it around.
- Pour about ¼ C of crepe batter to the pan (using a 9" diameter frying pan -- if using a different size, you may need to adjust accordingly) and swirl around evenly.
- Cook for 1-2 minutes on one side (do not flip).
- Use a spatula to carefully remove the crepe and transfer to a wire cooling rack to cool completely.
- Repeat with the remaining batter.
Make the whipped cream:
- In a bowl, combine the heavy cream, powdered sugar and vanilla extract.
- Whisk until the cream stiffens and holds a firm peak (but be careful not to overwhip).
Assemble the crepes:
- Place a crepe (smooth-side down) on a clean work surface.
- Add a dollop of whipped cream to the center.
- Place a chunk of mango on top of the cream.
- Add another dollop of whipped cream over the mango.
- Working from the bottom, gently fold up the crepe to cover the whipped cream and mango.
- Fold in both sides.
- And fold over to enclose, seam-side down.
- Place the mango pancake onto a plate.
- Repeat with the remainder.
- Store in the fridge until ready to serve.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi | The Frugal Girls
These are the perfect way to upgrade a weekend brunch... the whipped cream and fresh mango filling sounds amazing!
Healthy World Cuisine
Have not had a mango cream pancake in such a long time. Thank your for your detailed recipe and step by step instructions. It makes it so easy to follow. Bookmarking this recipe for mango season next year. Yum!