Description
These pillowy Mango Pancakes feature delicate, thin crêpes filled with luscious whipped chantilly cream and fresh sweet mango halves. Inspired by the beloved Hong Kong-style mango pancakes, this recipe offers a perfect balance of light, fluffy pancakes and rich creamy filling, ideal for a refreshing dessert or indulgent snack.
Ingredients
Crêpe Batter
- ¾ cup All-Purpose Flour, packed
- ¾ cup Reduced Fat Milk or milk of choice
- ½ cup Water
- 2 Large Eggs
- 2 tablespoons Granulated White Sugar
- 2 ½ tablespoons Unsalted Butter, melted
- Pinch of salt
Filling
- 4 ripe Yellow mangoes, peeled and halved (use Manila or Ataulfo Yellow Mango)
- ½ pint Heavy Cream
- 1 tablespoon Powdered Sugar
- ¾ teaspoon Vanilla Extract
Instructions
- Prepare the Crêpe Batter: In a mixing bowl, whisk the eggs thoroughly. Gradually add the milk and water into the eggs, whisking to combine. Stir in the granulated sugar and a pinch of salt. Pour the melted butter into the liquid mixture while whisking continuously, then set aside.
- Sift the Flour: Using a wire mesh strainer or sieve, sift ¾ cup all-purpose flour into another bowl to ensure no lumps remain.
- Combine Wet and Dry Ingredients: Slowly pour half of the wet mixture into the bowl with the flour and whisk until smooth and semi-thick. Add the remaining wet mixture and whisk together until the batter becomes runny and uniform.
- Strain and Rest Batter: Pour the batter through the wire mesh strainer into another clean bowl, using a spoon to help push it through and achieve a silky smooth texture. Cover the bowl with plastic wrap or a lid and refrigerate the batter for at least 1 hour to rest.
- Prepare the Filling: Chill a mixing bowl in the freezer or refrigerator. Pour in the heavy cream and whisk on high speed until it reaches medium-thick consistency. Add vanilla extract and powdered sugar, then continue whisking until very stiff peaks form. Be careful not to overwhisk. Keep the whipped cream refrigerated.
- Prepare Mangoes: Peel the mangoes and cut each into halves. Refrigerate until ready to assemble.
- Cook the Crêpes: Heat a crêpe pan over low-medium heat and lightly grease with butter or cooking spray if needed. Pour about 1/3 cup of batter onto the pan and spread thinly into a large 12-inch diameter circle. Cook for about 2 minutes on the first side, then carefully flip with a crêpe spatula and cook for 45 seconds more. Avoid browning or drying out the crêpes. Repeat with remaining batter, stacking cooked crêpes and allowing them to cool.
- Assemble the Mango Pancakes: Place a cooled crêpe on a flat surface with the smooth side down so it will show outward after rolling. Spoon a generous dollop of whipped cream just below the center line, then place one mango half on top without pressing down. Fold one side of the crêpe over the mango, tuck in the sides, then roll it tightly like a spring roll or burrito. Place seam side down on a platter and repeat.
- Serve: Arrange the mango pancakes on a serving platter. Optionally, slice them in half with a sharp knife and serve immediately while still chilled. Decorate with powdered sugar, edible flowers, or stack for presentation. Enjoy your homemade Hong Kong-style mango pancakes!
Notes
- A dedicated crepe pan, batter spreader, and crepe spatula greatly improve cooking and flipping ease, preventing breakage and ensuring smooth pancakes.
- Passing the batter through a wire mesh strainer ensures the crêpes have a smooth buttery texture without lumps.
- Use a vegetable peeler to thinly peel mangoes and slice halves for a beautiful visual and perfect mango-to-cream ratio.
- Do not overcook the crêpes; they should remain pale and soft rather than browned or dry.
- The whipped chantilly cream must be whipped to very stiff peaks but not overwhipped to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Hong Kong-style, Asian
