Easy Hong Kong Style Mango Pancake

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Easy Hong Kong Style Mango Pancake

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.

5 from 4 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 36% MF
1 large mango ripened, peeled and sliced into 1" by 2" long pieces

Pancake Batter

2 large eggs
2 tablespoon cornstarch levelled off
1 tablespoon butter melted
3 tablespoon icing sugar levelled off
2 tablespoon all purpose flour levelled off
1 pinch salt

Instructions

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.
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. 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.
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 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.

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