Mango Pancakes

5 from 1 vote

Delicate, creamy, and full of tropical flavor, these Hong Kong–style mango pancakes are a popular dessert often served at dim sum restaurants in Hong Kong. Soft crepe-like wraps filled with whipped cream and fresh mango.

Prep Time10

Cook Time10

Total Time20

Course: Desserts

Cuisine: International

Servings: pieces

Calories: 104kcal

Author: Claudia

Equipment

1 frying pan 18-20 cm

Ingredients

2 mangoes
90 gr flour
8 gr tapioca flour
20 gr sugar
½ tsp vanilla extract
2 eggs
260 gr milk
30 gr butter melted

Chantilly Cream

300 gr heavy cream
30 gr sugar
½ tsp vanilla extract

Instructions

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.
In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.
Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.
Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.
Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.
Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

Notes

Keep the crepes soft – Cover each crepe with plastic wrap or a clean cloth while they cool to keep them moist and pliable. Dry crepes tend to crack when you fold them.
Use ripe mangoes – The sweeter and juicier the mangoes, the better the flavor. If the fruit is a little tart, add a touch of sugar to balance the taste.
Whip, don’t overwhip – Stop beating the cream as soon as soft peaks form. Overwhipped cream turns grainy and can be hard to spread.
Thin and even crepes – Pour just enough batter to coat the pan and swirl quickly. Thin crepes are easier to fold and give that delicate, melt-in-your-mouth texture.
Cool completely before wrapping – Warm crepes will melt the whipped cream filling. Patience pays off. Let them cool for a few minutes before assembling.
Chill before serving – A quick rest in the fridge helps the flavors come together and gives that signature “dim sum dessert” coolness.

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