Go Back
A cross-section of a bright yellow mango pancake filled with thick whipped cream and a fresh mango slice, drizzled with passionfruit.
Print

Tropical Mango Pancakes

A classic Hong Kong-style dessert featuring a delicate, chilled yellow crepe wrapped around lightly sweetened Chantilly cream and fresh mango cheeks.
Course Breakfast, Dessert
Cuisine Cantonese
Keyword tropical mango pancakes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 pancakes
Calories 285kcal
Author C. Sophie

Equipment

  • Blender
  • 7-inch non-stick skillet
  • Fine mesh sieve
  • Mixing bowl

Ingredients

The Crepe Batter

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 3 large eggs
  • 1 cup coconut milk
  • 0.5 cup water
  • 2 tablespoons unsalted butter melted
  • 2-3 drops yellow food coloring

The Filling

  • 1.5 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon lime zest
  • 2 large ripe mangoes Alphonso or Honey Gold, peeled and sliced into thick cheeks
  • 2 tablespoons passionfruit pulp optional topping

Instructions

  • In a blender, combine the all-purpose flour, cornstarch, granulated sugar, eggs, coconut milk, water, melted butter, and yellow food coloring. Blend until completely smooth and lump-free.
  • Strain the batter through a fine-mesh sieve into a bowl and let it rest in the refrigerator for at least 30 minutes to stabilize the texture.
  • Heat a 7-inch non-stick skillet over low-medium heat. Do not grease the pan unless necessary. Pour a small amount of batter into the center and swirl to create a very thin, even crepe.
  • Cook for 60-90 seconds until the top is set and the edges start to lift. Do not flip; the pancake should only be cooked on one side and must remain yellow without browning.
  • Carefully slide the pancake onto a plate or parchment paper and let it cool completely. Repeat with the remaining batter.
  • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and lime zest until stiff peaks form.
  • To assemble, place a cooled pancake on a flat surface with the cooked side facing up. Place a dollop of whipped cream in the center and top with a large mango slice.
  • Fold the sides of the pancake over the filling like a burrito to create a neat, rectangular pillow shape.
  • Place the pancakes seam-side down on a plate and refrigerate for at least 30 minutes to firm up before serving.
  • Serve chilled, optionally drizzled with passionfruit pulp for an extra tropical touch.

Notes

Nutritional Information :
Calories: 285 | Protein: 5g | Carbohydrates: 28g | Fat: 18g | Sodium: 45mg