Easy Hong Kong Style Mango Pancake Recipe

Introduction

These Easy Hong Kong Style Mango Pancakes are a delightful treat combining fluffy pancakes with sweet, fresh mango and creamy whipped topping. Perfectly light and fresh, they make a refreshing dessert or snack that’s sure to impress.

Ingredients

• 1 cup whipping cream (35% M.F)
• 1 mango (ripened, peeled and sliced into 2 x 1-inch-long pieces to have 5 pieces)
• 2 eggs
• 2 tbsp cornstarch (levelled off)
• 1 tbsp butter (melted)
• 3 tbsp icing sugar (levelled off)
• 2 tbsp all purpose flour (levelled off)
• Pinch of salt

Instructions

1. Step 1: In a large mixing bowl, whisk together the eggs, flour, cornstarch, melted butter, icing sugar, and a pinch of salt until the batter is smooth and well combined.
2. Step 2: Heat a non-stick pan over low heat. Pour about 1/3 cup of the pancake batter into the center of the pan. Do not swirl it out thin; let it take its own shape. Fry only on one side for 4 minutes, or until bubbles appear on the surface. Do not flip the pancake. Transfer to a cooling rack.
3. Step 3: In a separate large bowl, pour the whipping cream and beat with a hand mixer. Start on low speed and gradually increase to medium-high until stiff peaks form.
4. Step 4: Lay one pancake yellow side down and the pan-fried side facing up. Place a piece of mango in the center, then spread about 1/4 cup of whipped cream over the mango into a rectangular shape.
5. Step 5: Roll the pancake into a cylinder shape and gently fold in the edges. Even if the edges don’t stick completely, that is normal.
6. Step 6: Turn the pancake over so the smooth seam side is facing down. Use a sharp paring knife to slice the roll in the middle. Repeat the process for the remaining pancakes, rinsing the knife between slices if needed. Serve cold and enjoy!

Tips & Variations

• Use ripe, sweet mangoes for the best flavor—Ataulfo or Alphonso varieties work wonderfully.
• If you prefer a lighter cream, you can substitute half the whipping cream with whipped mascarpone.
• For easier rolling, chill the pancakes slightly before adding cream and mango.
• Add a few drops of vanilla extract to the whipped cream for extra aroma.

Storage

Store the assembled mango pancakes in an airtight container in the refrigerator for up to 1 day. They are best enjoyed fresh but can be gently reheated at room temperature for 10 minutes before serving. Avoid freezing as the texture may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Give it a gentle stir before cooking to recombine any settled ingredients.

What can I use if I don’t have whipping cream?

You can substitute whipping cream with heavy cream or double cream with similar results. Alternatively, chilled coconut cream makes a tasty dairy-free option.

Easy Hong Kong Style Mango Pancake Recipe

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5 from 59 reviews

This Easy Hong Kong Style Mango Pancake recipe delivers soft, fluffy pancakes wrapped around fresh, juicy mango slices and airy whipped cream. A delightful treat that combines a tender pancake fried on one side with luscious whipped cream and sweet mango, perfect as a refreshing dessert or afternoon snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 pancakes 1x
• Category: Dessert
• Method: Frying
• Cuisine: Hong Kong
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pancake Batter:

• 2 eggs
• 2 tbsp all purpose flour (levelled off)
• 2 tbsp cornstarch (levelled off)
• 3 tbsp icing sugar (levelled off)
• Pinch salt
• 1 tbsp butter (melted)

For the Filling:

• 1 cup whipping cream (35% M.F)
• 1 mango (ripened, peeled, and sliced into 2 x 1-inch-long pieces to have 5 pieces)

Instructions

1. Prepare the pancake batter: In a large mixing bowl, whisk together the eggs, all purpose flour, cornstarch, icing sugar, salt, and melted butter until the mixture is smooth and well combined.
2. Pan-fry the pancakes: Heat a non-stick pan over low heat and pour about 1/3 cup of the pancake batter into the center of the pan without swirling it out into a thin crepe. Let the batter form its natural shape and fry on only one side for about 4 minutes, until bubbles appear on the surface. Do not flip to cook the other side. Once done, transfer the pancake to a cooling rack. Repeat for remaining batter.
3. Whip the cream: In a large mixing bowl, pour the heavy whipping cream. Using a hand mixer, beat on low speed initially, then gradually increase to medium-high speed until stiff peaks form.
4. Assemble the mango pancake: Lay the cooked pancake yellow side down and the pan-fried side facing up. Place a piece of sliced mango in the middle of the pancake. Spread about 1/4 cup of stiff whipped cream over the mango in a rectangular shape. Carefully roll the pancake into a roll and fold in the edges; they may not stick perfectly, but this is normal.
5. Slice and serve: Turn the pancake over so the seamless side is facing up, and gently cut it down the middle with a sharp paring knife. Rinse the knife between slices to ensure smooth cutting. Repeat this for all remaining pancakes. Serve the mango pancakes cold and enjoy!

Notes

• Do not flip the pancake while frying; only cook on one side to achieve the signature texture.
• The edges of the rolled pancake may not stick; this is typical and does not affect taste.
• Use very ripe mangoes for the best sweetness and flavor.
• Serve the pancakes chilled for a refreshing dessert experience.
• Rinsing the knife between slicing helps maintain neat cuts and prevents the whipped cream from clumping.

Keywords: Hong Kong mango pancake, mango dessert, whipped cream pancake, Asian dessert, easy mango pancake recipe