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.
Who doesn’t love mango, whipped cream and crepes combined into one? I love all these three foods and if you do, then you will LOVE this dessert so much you may make it again and again. Thankfully this dessert makes 5 whole pieces or 10 halved pieces so you may have some for leftovers if you’re not serving a large gathering.
The combination of that cooled whipped cream with a sweet delicious ripe mango inside wrapped in a soft egg flavoured crepe is to live for! Who’s into dying for food any way?
This dessert isn’t challenging to make at home and with my tips you will be able to make this from scratch without any problems. Just be sure to read the recipe and tips carefully even though I know you’re anxious to jump into making the recipe.
Easy to make!
This Hong Kong style pancake recipe is pretty simple to make if you read my tips! You are basically slicing your mango into thick vertical pieces. Then mixing your crepe batter and frying it over low heat on just ONE SIDE ONLY. Not both. This removes the yellow colour. Next in another large bowl you’ll beat your whipping cream into a thick cream, like the texture of softened butter.
Finally take a slice of the mango, place it over your crepe. Top it off with whipped cream. And fold the sides and edges in like a pillow. Turn it over and slice it down the middle to enjoy!
Tips for making HK Style Mango Pancake
I share tips below to guide you to make this mango crepe roll recipe:
- Use ripe mangos! Do not use hard ones that are not soft or ripe.
- Refrigerate whipping cream for at least 24 hours. Whip the cream last.
- To cut your mangos neatly, slice the sides to as close as the seeds as possible with a SHARP paring knife. Then slice those pieces vertically. Next place the mango skin side down and using your knife glide the meat of the fruit off the skin from one end. Then slice in half.
- Make your batter second and prepare your cream last. You don’t want to make your cream first or it may lose its shape after your beat it if left out for too long. I would even suggest beating the cream in a very cold bowl or in a sink filled with cold water.
- Pour your crepe batter into the middle of the pan but DO NOT SWIRL around like a normal crepe. This will result in a very thin crepe that will break apart while folding.
- When frying your crepes, fry over very low heat (level 3/10) for 4 minutes or until bubbles appear, no longer.
- Do NOT fry crepes on both sides. Only on one side. If you do it’ll remove the yellow colour and ruin the soft texture.
- Allow the crepes to cool down completely before working with them.
- Add ¼ cup whipped cream and no more then that or you won’t be able to fold the crepe sides over.
- Once you fold the sides and edges of the crepe, turn the pocket over and slice with a SHARP paring knife.
FAQ
Frequently asked questions about this Hong Kong style pancake recipe:
Can I make these in advance and store for later?
I wouldn’t recommend it as the mango will turn brown.
Can I use coconut cream?
You can for a dairy-free option, but I would highly recommend refrigerating the canned coconut milk at least 23 hours in the fridge and only use the cream or fatty portion. Do not use the liquid. I would also suggest using a cold mixing bowl.
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
MATCHA PANNA COTTA
For this recipe
You will need the following ingredients for my Hong Kong pancake with mango and cream:
- 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 of salt
How to make HK Mango Pancake
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:
This should be consumed within 24 hours.
Give it a try!
Well, I hope you give my Hong Kong Style Mango Pancake a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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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!
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!