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 certain Cantonese restaurants. A wonderful dessert that can be easily made at home.
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What is Hong Kong Style 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.
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
Please scroll down to below recipe card for exact measurements.
- Cold Whipping Cream (35% M.F): if you're lactose intolerant, you may sub with very cold canned whole fat coconut milk and only use the fat portion, not the liquids!
- Ripened Mangoes
Crepe batter:
- Eggs
- Cornstarch
- Melted Butter
- Icing Sugar
- All purpose flour
- Salt
How to make HK 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
This is best consumed in 24 hours. If you have leftovers, place them in an airtight container in the fridge.
Expert Tips
- Source ripened mangoes. This makes a huge difference.
- 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.
- Place crepe yellow side side down so you can showcase the yellow color.
- Neatly slice mangoes appropriately. This will help prevent the crepe from breaking open.
- Don't overstuff the crepe with whipped cream. It won't seal properly.
FAQ
Can I make these in advance and store for later?
No, I wouldn’t recommend it as the mango will turn brown.
What makes the pancake yellow?
The eggs.
Can I make these dairy-free?
Yes, substitute the heavy cream with chilled whole fat coconut milk and the butter with dairy-free butter or neutral oil.
Other recipes you may like!
- Coconut Mango Pitaya Sago Soup
- Mango Coconut Chia Pudding
- Chinese Mango Pudding
- Vegan Coconut Mango Sago
- Vegan Mango Coconut Jelly
- Coconut Mango Sago Dessert Soup
📖 Recipe
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!
Notes
Suggested Equipment & Products
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Heidi | The Frugal Girls
These gorgeous pancakes stuffed with whipped cream and mango are such a fabulous treat. YUM!
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!