Easy Hong Kong Style Mango Pancake

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Light, tender, egg-flavored crepes stuffed with airy whipped cream and fresh sweet mango. This easy Hong Kong-style mango pancake recipe uses simple ingredients. A delicious and refreshing dessert that's family-friendly, restaurant-quality, and great for mango lovers.

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What is Hong Kong Mango Pancake?
Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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What is Hong Kong Mango Pancake?

Hong Kong-style Mango Pancake is a yellow, cream-filled crepe with mango. The contrasting taste of that cool whipped cream with the sweet mango wrapped in a soft, thin crepe is heavenly!

It's a popular Asian mango dessert served at Chinese restaurants for dim sum (or "yum cha") in Hong Kong, hence the name.

I personally love to order this dessert anytime I can as it's too good to pass up! It's especially delicious during mango season, which is May through September.

The best part is that this mango pancake recipe is simple to make at home with minimal ingredients, so no more overpaying for this dessert!

What makes this recipe unique is that it's free of yellow food coloring and I share how to make this dairy-free with simple substitutes - see the Variations section below!

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Heavy Whipping Cream (36-40% MF): Make sure this is cold. Avoid using other creams with a lower milk fat percentage or it'll be more difficult to whip and hold its shape, which is important for this recipe.
Ripe Mangoes: Choose fresh, fully ripe mangoes by checking if they're sweet-smelling, vibrant in color, and tender enough to leave a thumbprint. The best time to buy mangoes is between May - September. Avoid using hard or slightly green mangoes, or it will result in sour mangoes!

Pancake Batter

Eggs: For vibrant yellow pancakes, use eggs enriched with Omega 3s.
Cornstarch: This makes the pancake taste chewier and bouncier.
Melted Butter: To add moisture to the pancake.
Icing Sugar: To sweeten the batter.
All-purpose flour: Or use cake flour for an even softer pancake.
Salt

Variations

Dairy-free version: Replace the heavy whipping cream with very cold canned full-fat coconut milk and only use the fat portion, not the liquids! Substitute the butter with a dairy-free or vegan butter of choice or neutral cooking oil.
Strawberry version: Replace the mangoes with ripe, large, sliced strawberries.
Peach or Nectarine version: Replace the mangoes with ripe, peeled, and de-pitted peaches or nectarines. Make sure they're not overly ripe.
Banana version: Replace the mangoes with ripe, firm, and sliced bananas.

Expert Tips

Use fresh, fully ripened mangoes as this is the star ingredient! When choosing mangoes, select ones that are vibrant, sweet-smelling, and tender.
Use eggs enriched with Omega 3s for naturally yellow pancakes!
Only pan fry the pancake on one side (not both sides) or it can overcook and cause it to brown, losing that yellow color.
Whip the heavy whipping cream until you see stiff peaks using an electric hand mixer or stand mixer if you own one.
Place pancake yellow-side down so you can showcase the smooth yellow pancake and not the browned side.
Slice the mangoes into 1-inch by 2-inch long pieces, so they fit neatly into the pancake without bursting.
Don't overstuff the pancake with whipped cream or it won't seal properly.
Don't roll the pancake too tightly or it may break apart.

Instructions

Below are step-by-step instructions on how to make Hong Kong Mango Pancake:

Combine the pancake batter until smooth and fry ¼ cup of the batter on low heat until bubbles form.

Make batter and cook pancakes: In a large mixing bowl, whisk together the pancake batter ingredients, as listed above, until smooth. Heat a large non-stick pan on low heat and pour ⅓ cup (80 ml) pancake batter into the center. Let the batter naturally spread out on its own (don't swirl the pan). Pan fry on one side only, until cooked and bubbles form, about 4 minutes. Do not flip over. Transfer to a wire rack to cool. Repeat until there is no batter left.

Whip heavy cream with an electric hand mixer until you have stiff peaks.

Make whipped cream: In a large mixing bowl, add cold heavy whipping cream and beat with an electric hand mixer on low speed, gradually increasing to medium-high speed until you reach stiff peaks.

On a clean working surface, place the pancake yellow-side down and the fried-side up and place one piece of mango in the center.

Place mango on pancake: On a clean working surface, place the pancake yellow-side down and the fried-side up. Then place one piece of mango in the center.

Spread about ¼ cup (60 ml) whipped cream over the mango and shape the cream into a rectangle

Add cream to pancake: Spread about ¼ cup (60 ml) whipped cream over the mango and shape the cream into a rectangle.

Gently roll the pancake and then fold in the edges. The edges may not stick, but this is normal. Don't tightly roll the pancake or it can break.

Roll pancake: Lightly roll the pancake and then fold in the edges. The edges may not stick - this is normal. Don't roll the pancake too tightly, or it can break apart.

Turn the pancake over, so the edges face down and slice into half. Repeat this for the remaining pancakes until there are none left.

Slice pancake in half: Turn the pancake over, so the edges face down and slice in half. Repeat this for the remaining pancakes until there are none left. Rinse the knife with cold water between each slice for clean cuts. Enjoy immediately.

Storage

Hong Kong mango pancake can last up to 2 days when stored in an airtight container in the fridge. I recommend wrapping each one in plastic wrap, so they don't stick to each other and to preserve their taste.
Hong Kong mango pancake is not ideal for freezing as the freezing action will cause the pancake to taste rubbery.

Pairing Suggestions

Hong Kong mango pancake pairs well with:

Fresh Fruits: Berries, peaches, bananas, lychee, and more.
Beverages: Coffee, tea, or hot milk tea.
Baked Goods: Egg tarts, cookies, or light cakes, like Pandan Custard Cake.
Brunch Items: Pancakes, waffles, or Hong Kong-style French Toast or Pandan French Toast.
Mango Desserts: Mango Sago, Mango Pudding, Coconut Mango Pitaya Sago Soup, Mango Coconut Chia Pudding, Mango Coconut Jelly, or Coconut Mango Sago Dessert Soup.

FAQ

Can I make Hong Kong mango pancakes in advance?

I recommend making Hong Kong mango pancakes up to 1 day in advance and then store in an airtight container in the fridge, individually wrapped in plastic. Don't make the pancakes beyond 1 day in advance as they will become soggy and the mangoes will turn brown.

Can I make mango pancake dairy-free?

Mango pancake can be made dairy-free by replacing the whipping cream with cold full-fat coconut milk and use only the fat portion, not the liquid. Use dairy-free butter instead of regular butter.

What causes mango pancake to break apart?

Your mango pancake could be breaking apart due to a few reasons: it's overstuffed with whipped cream, the mango pieces are too large, or the pancakes were rolled too tightly.

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