Easy Hong Kong Style Mango Pancake

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.

5 from 3 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine Chinese

Servings pieces

Calories per serving 258 kcal

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

This should be consumed within 24 hours.

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