Mango Pancakes, Hong Kong Style
I can’t think of any better use for fresh mangoes than these yum cha mango pancakes: melt-in-the-mouth delicate crepes, fluffy and light sweet whipped cream, and slices of juicy, fragrantly sweet mangoes. Here’s a tip: Make these mango pancakes right now, or you’ll regret every day you went without their deliciousness!
I couldn’t believe my luck when, one random day last year, I spotted some reduced-price mango pancakes sitting pretty on the shelf of my local Chinese store. I picked them up quickly, got home, and ate them even quicker. It was love at first bite, and since then, I’ve been obsessed with these fruit-filled crepes.
The thing is — Mango pancakes are unbearably expensive. Especially since you typically only get two in a pack (and I could easily eat four!). I knew I had to take matters into my own hands and learn to make them myself.
So, as soon as mango season rolled around, I got to work. It didn’t take me long to perfect this recipe. The process is shockingly straightforward, despite how incredible these Hong Kong-style mango pancakes taste.
Plus, my mango pancake recipe tastes 10 times better than the shopbought version. No joking!
I didn’t think it was possible for mango pancakes to be even more delicious, but after tasting my homemade version, there was no comparison. The shopbought mango pancakes had more cream than mangoes, while mine had the perfect balance. I’m getting hungry just thinking about it — so let’s get to the recipe.
🥭 What are Mango Pancakes Made Of?
For the Pancakes:
You’ll only need some pantry staples. While most ingredients are no different from a standard crepe recipe, I’ve got a few secrets up my sleeve.
The most notable distinction between my recipe for mango pancakes and others on the web is how I colour these treats. Most recipes will use food colouring, but I’ve opted for a more natural ingredient that also contributes flavour. Win-win.
- Eggs are essential to the crepes. Living in the U.K., I always use room-temperature eggs. However, cold eggs will also work.
- Sugar sweetens the crepes just enough to be delicious, without going overboard. Use icing sugar (confectioner’s sugar or powdered sugar) for the best texture, although white sugar will do in a pinch.
- Milk adjusts the consistency of the pancakes. I use full-fat for the best flavour, but you can substitute it for soy milk or another plant-based alternative to make this recipe dairy-free.
- Saffron is my secret to the golden colour of these pancakes. It also adds a beautiful floral flavour that complements the mangoes.
- Butter is needed to cook the crepes. It also gives them an extra boost of richness.
- Plain flour — just all-purpose flour will do here.
- Cornflour gives these crepes their distinctive “rubbery” texture that lets us wrap them around the mangoes without breakages. It also makes them more tender and soft!
For the Sweet Cream Filling:
It couldn’t be more simple. Three (or optionally, four) ingredients, that’s it. There’s no need for preservatives or artificial flavourings here.
- Double Cream whips up into the most delicious and pillowy cloud.
- Icing Sugar sweetens our double cream.
- Vanilla extract is optional but adds a touch of sophistication to the cream.
- Mangoes are the MOST important ingredient! I went with Indian mangoes (Alphonso) as they have by far the best flavour, but honestly, the flesh was quite soft, making it hard to carve. Use a ripe mango with a sweet, fragrant flavour but slightly firm, non-fibrous flesh.
🧑🍳 How to Make Mango Pancakes, Hong Kong Style
You don’t need special cooking skills to whip up fancy-looking, mouth-watering mango pancakes — but it does take some time.
It’s easiest to approach the recipe by splitting it into tasks: making the pancake batter, cooking the pancakes, making the sweet cream filling, and rolling the pancakes.
- Bloom the saffron in warm milk (more info on this in the recipe card further down).
- Make the pancake mix by whisking eggs, milk, and sugar. Sift in the flour and whisk again until well combined. For the best results, sieve the pancake mixture.
- Chill the pancake mix for around an hour (this further improves the texture).
- Cook the pancakes one by one in a non-stick pan over medium heat. Only cook one side.
- Make the sweet cream filling by whisking double cream until it thickens, then add icing sugar.
- Fold the pancakes by placing whipped cream in the centre, then a slice of mango on top. Add more whipped cream to cover the mango. Fold both sides in, then roll the pancake up. Repeat with all the remaining pancakes! It’s easier than it seems.
Cookware You Need
💡 Expert Tips to Make You Go WOW
- Sieve the batter. This is a tip I learnt many years ago when making French crepes, and it applies here too. For the best texture, you want to avoid flour lumps (almost impossible when hand-whisking, and still risky if you use a blender for the batter). This is the only way to achieve proper silky smooth pancakes and it takes just a few minutes. It’s totally worth it.
- Rest the batter. This allows the flour to soak up all the moisture and relaxes the gluten. What does this mean in simple terms? The most delicate, soft, and delicious light crepes you’ve ever tasted.
- Measure out the batter. Once you’ve finished making the batter, measure it in a jug. Divide this amount by nine (the amount of pancakes) and use this to calculate and measure exactly how much batter you’ll need per pancake. This will ensure you make exactly the right amount of pancakes, and each one is an even thickness. Sounds convoluted, but it takes seconds.
- Only cook one side. This is not so much a tip as a crucial step. You want them soft, not crispy!
🥡 How to Store Yum Cha Mango Pancakes
This recipe makes nine Hong Kong-style mango pancakes — That’s plenty, so you can enjoy them throughout the week. Even I can’t eat nine in one sitting!
While mango pancakes taste best fresh, I’ve stored these in air-tight containers in the fridge for three days with no issues. The pancakes don’t stick together, meaning you can pack them tightly.
However, I don’t recommend freezing the mango pancakes. It’ll change the texture of that gloriously fluffy cream far too much.
😍 These Mango Pancakes Are:
Mango Pancakes
These yum cha mango pancakes are made with melt-in-the-mouth crepes, lightly whipped cream, and slices of juicy, fragrantly sweet mangoes.
Ingredients
For the Pancakes
- 200ml Full-fat Milk
- Saffron, large pinch
- 80g Plain Flour
- 20g Cornflour
- 40g Icing Sugar
- 2 Eggs
- 20g Butter, for cooking the pancakes
For the Sweetened Cream
- 600ml Double Cream
- 80g Icing Sugar
- 1/4 tsp Vanilla Extract, optional
- 3 Fresh Mangoes
Instructions
- Bloom the saffron*. Add a few tbsp of milk to a small pan and heat over a low flame. Once it bubbles, add the saffron, and turn off the heat.
- Make the pancake mix. In a large mixing bowl, whisk the eggs, milk (including the saffron milk), and sugar. Sift in the flour and whisk again until everything is combined. Rest the mixture for at least 30 mins; preferably 1 hr.
- Make the sweet cream. Do this while the pancake batter rests to make the most of your time. In a large bowl, use an electric whisk to beat double cream until it thickens. Fold in the vanilla extract (optional) and icing sugar. Set aside to chill in the fridge.
- Sieve the pancake mixture. Pass the mixture through a fine sieve to get rid of any lumps.
- Measure the batter. Pour the pancake batter into a jug and measure the amount. Divide the amount by 9; this is how much batter you should use for each pancake.
- Cook the pancakes. In a non-stick frying pan (vital), heat a small amount of butter over low-medium heat. Once melted, pour in 1/9th of the pancake batter, and tilt the pan so it spreads evenly. Cook until set (around 1 minute or slightly less), then use a spatula to remove it from the pan. No need to cover the other side! Set aside on a plate and repeat with the remaining pancakes.
- Prep the mango. Peel the mango. Cut either side of the stone to make larger segments, then once again either side of the stone to make smaller segements. One large segment or two smaller segments equals one mango pancake.
- Assemble the pancakes. Lay one pancake flat. Place whipped cream in the centre, then a slice of mango on top. Add more whipped cream on top of the mango — enough to cover it. Fold both sides of the pancake over the mango and whipped cream, then roll the pancake up. Repeat with all the remaining pancakes, then serve.
Notes
* You can also use a drop or two of yellow food colouring, and skip the saffron infusion stage.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 127mgSodium: 80mgCarbohydrates: 41gFiber: 2gSugar: 32gProtein: 6g
