A simple, sweet Hong Kong dessert you can make at home.
introduction
Hong Kong-style Mango Pancakes are soft crepes filled with fresh mango and whipped cream. They taste light and fresh and work as a snack or a dessert. For ideas on what to serve with them, read the best sides for pancakes.
why make this recipe
Make this recipe because it is quick, bright in flavor, and easy to share. The fruit and cream give a fresh feel that many people like. You can also change filling and keep the same basic crepe. If you want more pairing ideas for meals, see the pancake pairings guide.
how to make Hong Kong-style Mango Pancakes
These are like thin crepes rolled around mango and cream. Make the batter smooth and cook thin layers in a non-stick pan. Use ripe mango for best sweetness and texture. These thin crepes work well with many toppings, so check what to eat with pancakes for breakfast for more pairing ideas.
Ingredients :
1 cup all-purpose flour
2 tablespoons sugar
2 large eggs
1 1/4 cups whole milk
1 tablespoon melted butter
Fresh mango slices
Fluffy whipped cream
Directions :
- In a mixing bowl, whisk together the flour and sugar.
- In another bowl, beat the eggs and then add the milk and melted butter.
- Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
- Heat a non-stick pan over medium heat and pour in a small amount of batter, swirling to create thin crepes.
- Cook until lightly golden, then flip and cook the other side.
- Repeat with remaining batter.
- To assemble, place sliced mango and a dollop of whipped cream inside a crepe and fold or roll it up. Serve immediately.
how to serve Hong Kong-style Mango Pancakes
Serve them fresh and slightly warm or at room temperature. Add extra whipped cream or a few mango slices on the plate for look and taste. For ideas on plating and side choices, look at the pancake serving ideas.
how to store Hong Kong-style Mango Pancakes
Store assembled pancakes in an airtight container in the fridge for up to 24 hours. The crepe will soften over time, so eat them the same day if you can. Keep mango and cream separate if you plan to store leftover crepes longer, and fill them just before serving.
tips to make Hong Kong-style Mango Pancakes
- Use ripe mango for the best sweet flavor.
- Make thin crepes by tilting the pan to spread batter.
- Warm the crepes slightly before filling for easier folding.
- If you want extra creaminess, beat the cream to soft peaks.
For more ideas on matching textures and side dishes, review the pancake breakfast pairings.
variation (if any)
- Add a little vanilla or a drop of coconut milk to the batter for a flavor twist.
- Use other fruit like strawberries or kiwi instead of mango.
- Make mini pancakes as bite-size treats for parties.
FAQs
Q: Can I use frozen mango?
A: Yes. Thaw and drain excess liquid, then pat dry before using to keep crepes from getting soggy.
Q: Can I make the crepes ahead?
A: Yes. Make crepes a few hours ahead and keep them covered in the fridge. Fill just before serving for best texture.
Q: Can I use low-fat milk?
A: You can. Whole milk makes a richer batter, but low-fat milk will work.
Q: How many pancakes does this recipe make?
A: It depends on the crepe size, but expect about 6 to 8 thin crepes from this batter.
Q: How to keep the pancakes from falling apart?
A: Do not overfill. Use a thin layer of cream and a few mango slices, and fold gently.
Hong Kong-style Mango Pancakes
Ingredients
Method
- In a mixing bowl, whisk together the flour and sugar.
- In another bowl, beat the eggs and then add the milk and melted butter.
- Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
- Heat a non-stick pan over medium heat and pour in a small amount of batter, swirling to create thin crepes.
- Cook until lightly golden, then flip and cook the other side.
- Repeat with remaining batter.
- Place sliced mango and a dollop of whipped cream inside a crepe and fold or roll it up.
- Serve immediately.