Hong Kong Style Mango Pancake. Light soft egg flavoured crepes stuffed with whipped cream and fresh ripe mango. A popular dessert served for dim sum at Chinese restaurants easily made at home with simple ingredients!
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What is Hong Kong Mango Pancake?
Hong Kong Style Mango Pancake is a delicious cream filled vibrant yellow crepe with mango. The combination of that cooled whipped cream with a sweet delicious ripe mango inside wrapped in a soft egg flavoured crepe is incredibly delicious!
It's a common dessert served at Chinese restaurants for dim sum or yum cha in Hong Kong, hence the name. I love to enjoy this delight anytime it's available as it's too good to pass up!
The contrasting textures and sweet taste of the mango is absolutely heavenly. If you love mangoes, crepes and whipped cream, you will LOVE this recipe so much. Chinese Mango Pancakes are also easy to make at home with minimal ingredients.
Ingredients & Substitutions
Please scroll down to below recipe card for exact measurements.
- Cold Heavy Whipping Cream (35% M.F): avoid using creams that have a lower M.F percentage or it won't result in thick whipped cream.
- Ripened Mangoes: Choose fresh mangoes that smell sweet, vibrant in color and tender if you press down on it with your thumb. They should not be hard or evenly slightly green as this will result in a very sour mango pudding. Or substitute with canned mango pulp if you want to make it easier. Shopping Tip: Mango season is between May to September for in-season mangoes.
Crepe batter
- Eggs: these make the pancakes naturally yellow especially if you use ones with omega-3s.
- Cornstarch: to make the pancake more chewy and bouncy in texture.
- Melted Butter: this gives our pancake that moisture.
- Icing Sugar: this sweetens the pancake.
- All purpose flour: or substitute with cake flour for a softer pancake
- Salt
Variations
- For a dairy-free version: substitute the heavy whipping cream with very cold canned whole fat coconut milk and only use the fat portion, not the liquids! Substitute the melted butter with neutral oil like avocado oil, vegetable oil, canola oil, etc.
Expert Tips
- Source ripened mangoes. This makes a huge difference! I share tips above in the Instructions section.
- Use eggs with omega 3s for naturally yellow pancakes!
- Do not fry the crepes on both sides. Just one side is enough or it'll brown and you'll lose the yellow color.
- Whip cream until you see stiff peaks. An electric mixer is super helpful here!
- Place crepe yellow side side down when wrapping so you can showcase the yellow color.
- Neatly slice mangoes. This will help prevent the crepe from breaking open.
- Don't overstuff the crepe with whipped cream. It won't seal properly.
- Don't tightly roll the pancake or this can break the pancake.
Instructions
Below are step-by-step instructions on how to make Hong Kong Style Mango Pancake:
Make & Pan Fry Crepe Batter
In a large mixing bowl, whisk together your crepe batter ingredients until well combined and smooth.
In a non-stick pan over low heat, pour ⅓ cup of pancake batter into the center of the pan. Do NOT swirl into a thin crepe. Allow the pancake to take its own shape. Fry only on ONE side for 4 minutes or until you see bubbles. Do not fry on both sides. Transfer to cooling rack.
Whip the Cream
In a large mixing bowl pour heavy whipping cream. Beat with a hand mixer on low speed and gradually increase to medium high speed until you reach stiff peaks.
Place Mango on Crepe
Lay your crepe yellow side down and pan-fried side up. Place a piece of mango in the middle.
Add Whipped Cream
Spread about ¼ cup of whipped cream over mango into a rectangle shape.
Roll & Seal the Crepe
Roll the crepe into a roll and fold in the edges, they may not stick but that’s okay. This is normal.
Slice & Serve!
Turn the pancake over so the seamless side is facing up and down middle with a sharp paring knife. Repeat process for remaining pancakes. You may need to rinse the knife between slicing. Serve cold and enjoy!
Storage
- Leftovers are best consumed in 24 hours. If you have leftovers, place them in an airtight container in the fridge and they will last up 2 days in the fridge but keep in mind the pancake will become soggy over time.
- Freezer-friendly? I wouldn't recommend freezing these as it changes the texture of the pancake.
FAQ
I would only recommend making them 24 hours in advance stored in an airtight container in the fridge. Any longer and the mangos turn slightly brown in color and the pancakes become soggy and tend to break. But if you don't mind that, then go for it.
The eggs! If you want super yellow pancakes without using yellow food coloring, use eggs with omega 3s in them for those bright yellow yolks.
Yes, substitute the heavy cream with chilled whole fat coconut milk and the butter with dairy-free butter or neutral oil.
Your pancake could be breaking because you overstuffed it with whipped cream, the mango pieces are too big, or they were rolled too tightly.
📖 Recipe
Easy Hong Kong Style Mango Pancake
Ingredients
- 1 cup whipping cream 35% M.F
- 1 mango ripened, peeled and sliced into 2 x 1-inch-long pieces to have 5 pieces
Crepe batter:
- 2 eggs
- 2 tablespoon cornstarch levelled off
- 1 tablespoon butter melted
- 3 tablespoon icing sugar levelled off
- 2 tablespoon all purpose flour levelled off
- Pinch salt
Instructions
- In a large mixing bowl, whisk together your crepe batter ingredients until well combined and smooth.
- In a non-stick pan over low heat, pour ⅓ cup of pancake batter into the center of the pan. Do NOT swirl into a thin crepe. Allow the pancake to take its own shape. Fry only on ONE side for 4 minutes or until you see bubbles. Do not fry on both sides. Transfer to cooling rack.
- In a large mixing bowl pour heavy whipping cream. Beat with a hand mixer on low speed and gradually increase to medium high speed until you reach stiff peaks.
- Lay your crepe yellow side down and pan-fried side up. Place a piece of mango in the middle. Spread about ¼ cup of whipped cream over mango into a rectangle shape. Roll the crepe into a roll and fold in the edges, they may not stick but that’s okay. This is normal.
- Turn the pancake over so the seamless side is facing up and down middle with a sharp paring knife. Repeat process for remaining pancakes. You may need to rinse the knife between slicing. Serve cold and enjoy!
Christine S Panich
I plan on making this for my friends gathering. Can I use frozen mangos for this desert? Thanks
Christie Lai
Hi there! I wouldn't recommend using frozen ones as the texture tends to go a bit mushy.
Elisa
Absolutely banging! I missed my fix of yum cha mango pancakes that were a tradition of consumption everytime we went in Sydney. Not seen them in the U.K. made these for fellow Aussies yesterday….total hit! I stabilised 300ml of cream with icing sugar and it held its shape with going squidgey perfectly. Thank you!
christieathome
I am so happy to read this and thank you for the very kind review, Elisa! Glad I could share this recipe and that it was a total hit for your crowd!
Heidi | The Frugal Girls
These gorgeous pancakes stuffed with whipped cream and mango are such a fabulous treat. YUM!