Hong Kong Mango Pancake

By: takestwoeggsPosted: 16/05/2022 Updated: 30/11/2023
Prep 15 minutes
Cook 25 minutes
This fluffy pillowy soft Hong Kong mango pancake is the perfect fruity treat to enjoy this summer. Fresh ripe mangos are tucked between soft and airy vanilla whipped creme and wrapped in a delicately delicate and springy crepe.
Hong Kong Mango Pancake

This fluffy pillowy soft Hong Kong mango pancake is the perfect fruity treat to enjoy this summer. Fresh ripe mangos are tucked between soft and airy vanilla whipped creme and wrapped in a delicately delicate and springy crepe.

A plate of hong kong mango pancakes on a serving platter.

This melt-in-your-mouth Hong Kong mango pancake is simply delicious. It is made with fresh, juicy ripe mangos, a fluffy gently sweetened homemade whipped cream, and a brilliantly yellow, tender, thin crepe. This is a popular Hong Kong cafe dessert for a reason—it is amazing. Plus, this easy mango pancake recipe can be made with everyday pantry staples and can be whipped up in minutes!

I have a mild obsession with mangos. I aspire to make as many things with mangos as I possibly can, especially since my mom has a habit of dropping over a box of mangos at my door every week. If you loved this mango pancake recipe, check out my no-bake mango cheesecake, mango green tea, mango sago, and mango sticky rice!

Up close of a sliced open hong kong mango pancake.

Why You’ll Love This Recipe

  • This mango crepe recipe is incredibly easy to make and yields a juicy and satisfying result
  • The delicate crepe is perfectly soft and has a delicious vanilla flavor.
  • The whipped cream adds an airy, pillowy texture.
  • The ripened mango is bright, refreshing, and juicy. It pairs beautifully with the whipped cream and the crepe.
Someone holding a sliced open mango pancake.

Kitchen Equipment

  • Mixing Bowl: you will need a large mixing bowl to mix your crepe batter, and whip up your whipped cream. For the whipped cream, I recommend using a chilled stainless steel bowl to keep the heavy cream cold and easy for whipping.
  • Fine Mesh Sieve: you will need a fine-mesh sieve to sieve the batter to prevent any clumps in your crepe.
  • 10-inch Skillet: you will need a medium-sized 10-inch non-stick skillet to cook your crepes.
  • Electric hand mixer: you will need an electric hand mixer to whip up your homemade whipped cream. If you don’t have an electric hand mixer you can do this by hand but it will require a lot of elbow grease.
Up close of sliced open mango pancakes.

Ingredients

The ingredients for this mango pancake recipe are made up of pantry staples. You can find all of these ingredients at your local grocery store.

The ingredients to make the pancakes.
  • Large Eggs: provide the crepe its structure and bind all of the ingredients together.
  • Unsalted butter: is a key ingredient that thins the crepe and adds to its flavor.
  • Milk: thins the batter while giving it a delicious full-flavored crepe.
  • Vanilla Extract: adds a subtle layer of vanilla flavor to the crepe batter.
  • Cake Flour: creates a soft, thin, delicate texture for the crepe. You can always substitute the cake flour with all-purpose flour and cornstarch.
  • Powdered Sugar: necessary to keep the texture of the crepe from being too grainy. It keeps the crepe tender while sweetening the batter.
  • Salt: enhances the flavors of the crepe
  • Yellow Food Coloring (optional): the egg yolks will naturally dye the crepe a subtly tinted yellow. But for more of a visually appealing yellow add 1 drop of yellow food coloring.
  • Heavy whipping cream: used for the fluffiest and airiest whipped cream. Make sure the heavy whipping cream is cold before whipping.
  • Mangos: make sure to use freshly ripe juicy mangos for the most delicious and satisfying mango crepe.
The ingredients for the mango and cream filling.

Substitutions and Additions

  • Milk: milk in the crepe can be replaced with skim, low-fat milk, soy milk, coconut milk, almond milk, or oat milk.
  • Flour: you can substitute the cake flour by using 90 g of all-purpose flour and 2 tablespoons of cornstarch
  • Coconut milk: you can switch out the heavy whipping cream for full-fat unsweetened coconut milk if you prefer. However, make sure that the coconut milk is very cold before you begin whipping it into whipped cream. Coconut milk is not as stable as heavy cream and the consistency will be a little runnier.
  • Fruit: you can switch out the mango for any fruit that you like. I have seen this mango crepe made with strawberries, kiwis, and oranges. If you don’t have access to fresh mangos, you can use defrosted frozen mangos.

How to Make Hong Kong Mango Pancake

This Hong Kong mango pancake recipe is pretty simple to make, all you need to do is 1) make the crepe, 2) whip the whipped cream, and 3) slice the mangos.

Prep the mangos

  1. Peel and cut the mangos. Peel the mango and cut the two thickest sides of the mango lengthwise. Then trim the edges for thick rectangular pieces. Place them in the freezer to firm up.
Preparing a mango to stuff inside hong kong mango pancakes.

Crepe

  1. Whisk the wet ingredients. In a large mixing bowl, whisk together the eggs, and melted unsalted butter, milk, and vanilla until combined.
The batter for hong kong mango pancakes whipped together.
  1. Sift the dry ingredients. Next, sift together the cake flour, powdered sugar, and salt into the wet ingredients and gently mix the ingredients until just combined. (Optional) Thoroughly mix in the food coloring if using.
Sifting the flour in to the pancake batter.
  1. Sift the batter. Using a fine-mesh sieve, gently pour the batter through the sieve into a large mixing bowl to remove any clumps of batter.
Sifting the batter for a silky smooth texture.
  1. Cook the crepe. Lightly grease a medium-sized pan with a paper towel and heat the pan on medium-low heat. Pour about 1/3 cup of batter into the pan and swirl the pan until the mixture is thin and evenly distributed. Cover and cook the crepe on low heat for 1-2 minutes or until the crepe begins to form air pockets and is cooked. Place the crepe on a plate to cool. Repeat for the remaining batter. Separate each crepe with parchment paper or paper towels. Let the crepes cool completely before wrapping.

Whipped Cream

  1. Whip the heavy cream. In a chilled large mixing bowl, using an electric hand mixer whip the heavy cream and vanilla on high speed until it begins to froth. Then add the powdered sugar and whip until stiff peaks. Be careful to not overwhip the cream or it will curdle.
Freshly whipped cream with a hand mixer.

Assemble

  1. Assemble. Lay the crepe on a clean dry work surface with the clean smooth side down and the pan-fried side up. Then spoon a dollop of whipped cream in the center and place the mango chunk on top. Add the same amount of whipped cream over the mango, smoothing it out to cover the mango. Fold the sides of the crepe inward and gently roll the pancake.
  1. Chill and slice. Chill the crepe for 1 hour in the refrigerator or 25 minutes in the freezer before slicing open to enjoy.
Completed mango pancakes ready to be chilled.

Tips for the Best Hong Kong Mango Pancake

  • Use ripened sweet mangos. Mangos are the star of this dessert. What will make this dish shine is how delicious the mangos are. You will know if your mangos are ripe if they are soft to the touch and have a sweet fragrance.
  • Use cold heavy whipping cream. In order for the heavy cream to whip up quickly and efficiently, make sure the heavy cream is cold. For additional support, you can also place your mixing bowl in the refrigerator for 15 minutes to chill the bowl as well.
  • Let the crepes cool before wrapping. A hot crepe will instantly deflate and melt your whipped cream. So make sure the crepe is completely cool to the touch before assembling.
  • Be gentle when wrapping. When wrapping the pancake, the crepe is very thin so be gentle and use very minimal pressure.
  • Chill the assembled mango crepe before slicing. If you want a perfect cut down the middle, lightly freeze the assembled mango crepe for 25 minutes or chill them in the refrigerator for 1 hour, and then use a warmed sharp knife for a sharp cut. If you freeze the pancake completely, the whipped cream will turn into ice cream for a refreshing dessert!

Storage Instructions

These mango pancakes are best served immediately. However, you can store it in an airtight container in the refrigerator for up to 1 day.

Frequently Asked Q’s & A’s

Can I make these HK mango pancakes in advance?

These mango pancakes are best served immediately. However, you can store it in an airtight container in the refrigerator for up to 1 day. The moisture in the whipping cream may seep into the crepe making it a little soggy.

Which type of mango should I use?

You can use your favorite type of mango for this mango crepe. It is entirely based on your preferences. I love using champagne mangos because they are sweeter and more tender.

Can I use different fruit fillings?

Yes, you can definitely swap out the mangos for different fruit like strawberries, kiwis, oranges, etc.

Did you make this Hong Kong mango pancake?

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Recipe

Up close of a plate of hong kong mango pancakes.

Hong Kong Mango Pancake

5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
This fluffy pillowy soft Hong Kong mango pancake is the perfect fruity treat to enjoy this summer. Fresh ripe mangos are tucked between soft and airy vanilla whipped creme and wrapped in a delicately delicate and springy crepe.
Servings: 10 crepes
Print Recipe

Ingredients

  • 4 large eggs room temperature
  • 1 tablespoon (17 g) unsalted butter, melted
  • 1 ⅓ cup (330 mL) milk
  • 1 teaspoon vanilla extract
  • 1 cup (115 g) cake flour
  • ½ cup (50 g) powdered sugar
  • ¼ teaspoon salt
  • 1 drop yellow food coloring optional

Filling

  • 1 ¼ cup (300 ml) heavy whipping cream, cold
  • ½ teaspoon vanilla extract
  • 1 tablespoon powdered sugar
  • 4-5 mangos peeled and cut into chunks

Instructions

Prep the mangos

  • Peel and cut the mangos. Peel the mango and cut the two thickest sides of the mango lengthwise. Then trim the edges for a thick rectangular pieces. Place them in the freezer to firm up.

Crepe

  • Whisk the wet ingredients. In a large mixing bowl, whisk together the eggs, melted unsalted butter, milk and vanilla until combined.
  • Sift the dry ingredients. Next, sift together the cake flour, powdered sugar, and salt into the wet ingredients and gently mix the ingredients until just combined. (Optional) Thoroughly mix in the food coloring if using.
  • Sift the batter. Using a fine mesh sieve, gently sift the batter into a large mixing bowl to remove any clumps of batter.
  • Cook the crepe. Lightly grease a medium sized pan with a paper towel and heat the pan on medium low heat. Pour about 1/3 cup of batter in the pan and swirl the pan until the mixture is thin and evenly distributed. Cover and cook the crepe on low heat for 1-2 minutes or until the crepe begins to form air pockets and cooked. Place the crepe on a plate to cool. Repeat for the remaining batter. Separate each crepe with parchment paper or paper towels. Let the crepes cool completely before wrapping.

Whipped Cream

  • Whip the heavy cream. In a chilled large mixing bowl, using an electric hand mixer whip the heavy cream and vanilla on high speed until it begins to froth. Then add the powdered sugar and whip until stiff peaks. Be careful to not over whip the cream or it will curdle.

Assemble

  • Assemble. Lay the crepe on a clean dry work surface with the clean smooth side down and the pan fried side up. Then spoon a dollop of whipped cream in the center and place the mango chunk on top. Add the same amount of whipped cream over the mango, smoothing it out to cover the mango. Fold the sides of the crepe inward and gently roll the pancake.
  • Chill and slice. Chill the crepe for 1 hour in the refrigerator or 25 minutes in the freezer before slicing open to enjoy.

Notes

  • Use ripened sweet mangos. Mangos are the star of this dessert. What will make this dish shine is how delicious the mangos are. You will know if your mangos are ripe if they are soft to the touch and have a sweet fragrance.
  • Use cold heavy whipping cream. In order for the heavy cream to whip up quickly and efficiently, make sure the heavy cream is cold. For additional support, you can also place your mixing bowl in the refrigerator for 15 minutes to chill the bowl as well.
  • Let the crepes cool before wrapping. A hot crepe will instantly deflate and melt your whipped cream. So make sure the crepe is completely cool to the touch before assembling.
  • Be gentle when wrapping. When wrapping the pancake, the crepe is very thin so be gentle and use very minimal pressure.
  • Chill the mango pancake before slicing. If you want a perfect cut down the middle, lightly freeze the pancake for 25 minutes or chill them in the refrigerator for 1 hour, and then use a warmed sharp knife for a sharp cut. If you freeze the pancake completely, the whipped cream will turn into ice cream for a refreshing dessert!

Nutrition:

Calories: 290kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 107mg | Potassium: 259mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1544IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 1mg

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