Hong Kong Style Mango Pancake

Sweet and juicy mango with sweet and fluffy vanilla cream, all wrapped up in a tender crepe, mango pancake is a yum cha classic you can't go wrong with!

What is a mango pancake?

Mango pancakes are a classic at any Yum Cha (or dim sum in the US) establishment. Originating from Hong Kong and they are also regularly found in the refrigerated section of Hong Kong bakeries and Asian dessert shops.

These are made of a thin yellow crepe filled with light whipped cream and sweet mangoes. This is then all wrapped up into a tight pillow-like parcel. The result is a sweet and refreshing dessert that is surprisingly light! In my opinion, it's the perfect way to end a meal of dumplings.

Ingredients

• Fresh milk: Whole milk makes crepes that are more tender, but you can use skim or non-fat milk if that's what you have on hand.
• All-purpose flour: Regular flour works great in crepes, if you want a super tender crepe you can use cake flour instead.

• Cornstarch: Cornstarch helps to give the crepes a tender texture, preventing them from getting too rubbery
• Granulated sugar: Sugar gives the crepes a little sweetness.
• Eggs: Eggs make up a large part of the crepes structure.

• Unsalted butter: Melted butter in the crepe batter makes the crepes more tender and flavourful
• Vegetable oil: Oil is needed to grease the pan, preventing the crepes from sticking too much
• Yellow food coloring: To make these look the same as the iconic yum cha pancakes add a little yellow food coloring to the batter

Filling

• Heavy cream: Heavy whipping cream aka thickened cream is the best kind of cream to use as it is slightly thicker and will whip up the perfect consistency for these pancakes.
• Granulated sugar: Sugar is needed to sweeten the cream, feel free to increase or decrease this according to your taste preference
• Mango: Choose a sweet variety of mango for the best flavor! In Australia, I like to use Kensington pride mangoes, but other varieties like Thai mangoes or honey gold are great.

Frequently Asked Questions

How long do mango pancakes last?

Mango pancakes are best eaten the day they're made as they are the freshest. However, they will last up to 3 days when stored in an airtight container in the fridge.

Keep in mind that over time the crepe will absorb moisture from the crepe and begin to split. This results in small cracks over the surface of the pancake, but they are still perfectly edible and delicious.

What kind of mangoes should I use?

The mango you choose should be one you enjoy eating, typically a sweeter variety of mango so that the flavors and shine through the cream and the crepe.

My favorite mangoes to use in Australia are Kensington Pride, but Thai mangoes are also usually very sweet.

Why are my pancakes splitting?

There are a couple of reasons why your pancakes might be splitting:

• The pancakes were rolled too tight
• Too much cream was used
• The pancakes had been stored for too long, this causes them to split over time

Why are my pancakes so thick?

The main reason behind thick pancakes is how much batter is used to make them. I always measure out my batter before pouring it into the pan. This ensures that every crepe is the same thickness.

When you pour the batter into the pan make sure you work quickly to tilt the pan, spreading the batter as evenly as possible in the shortest amount of time. This prevents parts of your pancake from being thicker than others.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Hong Kong Style Mango Pancake

Print Recipe

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5 from 4 reviews

Sweet and juicy mango with sweet and fluffy vanilla cream, all wrapped up in a tender crepe, mango pancake is a yum cha classic you can't go wrong with!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 1x
• Category: Crepe
• Method: Easy
• Cuisine: Chinese

Ingredients

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Pancake batter

• 240ml Whole milk (1 cup)
• 50g All purpose flour (⅓ cup 1 tbsp)
• 30g Cornstarch (¼ cup)
• 25g Granulated sugar (2 tbsp)
• 3 Large eggs
• 15g Unsalted butter (1 tbsp)
• Few drops of yellow food coloring
• Vegetable oil for greasing

Filling

• 600ml Heavy cream ( 2 ½ cups)
• 150g Granulated sugar (¾ cup)
• 1 tsp Vanilla extract
• 3 large mangoes, peeled and cut into 3cm chunks

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Instructions

Pancake

1. Combine all the pancake batter ingredients in a blender and blitz for 10 seconds, or until smooth.
2. Pour the batter through a fine-meshed sieve into a large bowl and set it aside.
3. To make the pancakes, soak a paper towel with vegetable oil and lightly grease a non-stick pan or crepe pan
4. Heat the greased pan over medium-low heat until warm.
5. Add a ¼ cup of batter, or enough to coat the surface of the pan, and swirl the pan to create an even layer.
6. Gently heat the pancake until the surface becomes matte, then remove it from the pan and cool on a baking sheet.
7. Repeat with the remaining batter, and allow the crepes to come to room temperature. There is no need to flip the crepes as we want a smooth surface on the outside of the rolled pancakes.

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Filling

1. To make the filling, combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with an electric mixer
2. Whisk on medium speed until stiff peaks and set aside.

Assembly

1. To assemble, place a pancake smooth side down on a clean surface and spoon approximately ¼ cup of whipped cream in the center.
2. Top the cream with two cubes of mango and cover with another spoonful of cream.
3. Gently fold in two opposing sides of the pancake, then roll from the bottom up to create a pillow-like shape.
4. Place the rolled pancakes seam side down in a large airtight container and chill for an hour to set before serving.
5. *Mango pancakes are best enjoyed chilled; reserve them in the fridge until ready to be served. These are best enjoyed fresh, but can last up to 2 days in the fridge.