Go Back Email Link
+ servings
Hong Kong Style Mango Pancake

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 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Chinese
Servings 5 pieces
Calories 258 kcal


  • 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 tbsp cornstarch levelled off
  • 1 tbsp butter melted
  • 3 tbsp icing sugar levelled off
  • 2 tbsp all purpose flour levelled off
  • Pinch salt


  • 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!

Suggest Equipment & Products

Crepe Pan
Measuring Set
Sharp paring knife
Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!


This should be consumed within 24 hours.
Keyword hong kong mango pancake recipe, hong kong mango pancakes, hong kong pancake, hong kong style mango pancake, hong kong style pancake recipe, mango crepe roll recipe
Calories: 258kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 47mg | Potassium: 137mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1248IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg