Easy Hong Kong Style Mango Pancake Recipe

Introduction

Experience a delightful twist on traditional pancakes with this Easy Hong Kong Style Mango Pancake recipe. Soft, fluffy pancakes are filled with fresh mango slices and whipped cream, making for a light and refreshing dessert or snack. Perfect for mango lovers looking for a simple yet impressive treat.

Ingredients

• 1 cup whipping cream (35% M.F)
• 1 ripe mango, peeled and sliced into 5 pieces (about 2 x 1-inch each)
• 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, cornstarch, all-purpose flour, 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 batter into the center of the pan. Do not spread the batter into a thin crepe; allow it to take its natural shape. Fry on one side only for about 4 minutes, or until bubbles appear on the surface. Do not flip. Transfer the pancake to a cooling rack.
3. Step 3: In a large mixing bowl, pour the whipping cream. Using a hand mixer, beat the cream on low speed, gradually increasing to medium-high speed until stiff peaks form.
4. Step 4: Lay a pancake with the yellow side down and the pan-fried side facing up. Place one slice of mango in the center of the pancake. Spread about 1/4 cup of whipped cream over the mango in a rectangular shape. Carefully roll the pancake around the filling and fold in the edges. It’s normal if the edges do not stick perfectly.
5. Step 5: Turn the rolled pancake so the seam side is facing down. Using a sharp paring knife, cut the pancake down the middle. Repeat the process with the remaining pancakes and filling.

Tips & Variations

• For a sweeter touch, sprinkle a little powdered sugar on top before serving.
• Substitute mango with fresh strawberries or peaches for a different fruit variation.
• Use chilled whipping cream for better volume when whipping.
• If you prefer a thinner pancake, gently spread the batter in the pan; for the authentic texture, keep the natural shape as instructed.

Storage

These mango pancakes are best enjoyed fresh. If needed, store them covered in the refrigerator for up to 1 day. Reheat gently at room temperature before serving. Avoid freezing, as the texture of the whipped cream and mango may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh mango?

Fresh mango is recommended for its natural sweetness and texture, but you can use canned mango slices if fresh isn’t available. Drain well to avoid excess moisture.

Why do the pancake edges sometimes not stick together?

The pancake edges may not stick perfectly due to their soft texture and the whipped cream filling. This is normal and doesn’t affect the taste—just handle gently when rolling and serving.

Easy Hong Kong Style Mango Pancake Recipe

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Enjoy this delightful Easy Hong Kong Style Mango Pancake recipe featuring soft, pan-fried pancakes filled with fresh mango slices and fluffy whipped cream. Perfect as a light dessert or snack with a balance of creamy sweetness and fruity freshness.

• Author: zara
• 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 Batter: In a large mixing bowl, whisk together the eggs, all purpose flour, cornstarch, icing sugar, melted butter, and a pinch of salt until the mixture is well combined and smooth.
2. Cook the Pancakes: Heat a non-stick pan over low heat. Pour 1/3 cup of pancake batter into the center of the pan without swirling it out thin. Allow the pancake to form naturally and fry on only one side for 4 minutes or until bubbles appear on the surface. Do not flip. Remove and transfer the pancake to a cooling rack.
3. Whip the Cream: In a large mixing bowl, pour the whipping cream and use a hand mixer to beat on low speed gradually increasing to medium-high until stiff peaks form.
4. Assemble the Pancakes: Lay each crepe yellow side down with the pan-fried side facing up. Place one piece of mango in the center of the pancake. Spread approximately 1/4 cup of whipped cream over the mango in a rectangular shape.
5. Roll and Shape: Carefully roll the crepe into a roll, folding in the edges as you go. The crepe edges may not stick completely, which is normal.
6. Finish: Turn the pancake so the seamless side is facing up. Using a sharp paring knife, cut the pancake down the middle if desired. Repeat the process with remaining batter and fillings.

Notes

• Use low heat to avoid burning the pancakes since they cook on one side only.
• Do not attempt to flip the pancake to keep the soft, delicate texture typical of Hong Kong style mango pancakes.
• For best results, chill the whipped cream before whipping.
• The edges of the rolled pancakes may not stick together tightly; this is normal and does not affect taste.
• Use ripe mangoes for optimal sweetness and texture.

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