Name: BEST Hong Kong Mango Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 125 g all-purpose flour (sifted); 1/4 teaspoon salt; 2 tablespoons sugar; 2 eggs; 280 ml milk; 1 tablespoon melted butter (optional); 1/4 turmeric powder; 1 tablespoon water (warm); 200 ml ready-made whipped cream; 2 ripe mangoes (cut into slices)

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BEST! Hong Kong Mango Pancakes! A Fantastic mango dessert! Mango Pancake is a modern style popular dessert in Hong Kong. A soft sweet yellowish crepe is filled with whipped cream and fresh mangoes, a perfect combination and a great summer dessert. It is a perfect dessert for treating your friends and family.

It looks very fancy but making Mango pancakes are pretty easy. If you know how to make crepes, and if you have whipped cream and a few slices of mangoes, then in no time you will have your Mango Pancakes. You can make them in advance and keep them in the fridge until ready to serve.

Hong Kong Mango Pancakes;
A Fantastic mango dessert

There are different opinions regarding the origin of Mango Pancakes. Wherever it may have originated, without doubt, it is such a fantastic dessert crepe.

I guess most of us love mangoes. How about a fresh mango dessert? This Mango Pancake is for you if you crave a mango dessert. However, if you say…mangoes are not for making desserts as mangoes are just good as they are… I am sure you will change your mind after having these mango pancakes.

Do you have Fresh Mangoes?

If it is mango season and you have fresh ripe mangoes you are lucky. Mango Pancakes are best with fresh-cut mangoes. But, don’t worry, you can make them even without fresh mangoes, even in the winter. Just use frozen or canned mangoes. I guess they are readily available all year long, in most parts of the world. So, you don’t have to wait until summer to make Mango Pancakes.

Mango Pancakes; Variation

You can also make your own version with other types of fresh or canned fruits. However, then you will have to give it another name. Let’s say if you use peach, then it will become Peach Pancakes.

the difference between
Hong Kong Mango Pancakes and French crepes

Both French Crepes and Hong Kong Pancakes are thin pancakes made without a leavening agent (baking powder, baking soda, or yeast). They look almost identical and are made in the same way. But Hong Kong pancakes are thicker than the very thin, lacy French crepes. Hong Kong pancakes would probably be called “Crepes” outside of Hong Kong.

how to make Hong Kong Mango Pancakes

Making the pancakes

You will need crepe-like but a bit thicker smooth yellowish color pancakes to make these Mango Pancakes. Making crepes from scratch is super easy, cheap & so much fun. You just need a simple crepe batter and a frying pan.

Try these easy crepe recipes with useful tips and videos, you will get homemade crepes in no time. Don’t worry if the first couple of crepes you make are not perfectly round or not nice looking. You may need some practice to make crepes, but just give it a try, it’s worth it.

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Coloring the pancakes

The bright yellow-colored pancakes make these Mango Pancakes unique and special. I prefer to color the batter with turmeric, a natural and healthy coloring that I also use to color Sri Lankan Coconut (Panipol) Pancakes. However, you can also use saffron or food coloring if desired. OR just leave the batter uncolored if you don’t want to color it.

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Hong Kong Mango Pancakes
Step-by-step recipe

Prep time 10 mins
Cook time 15 mins
Resting time 20 mins
Total time 45 mins
Servings 6 to 8

Ingredients

For the Pancakes
125 g all-purpose flour, sifted
1/4 teaspoon salt
2 tablespoons sugar
2 eggs
280ml milk
1 tablespoon melted butter, optional
1/4 turmeric powder
1 tablespoon water, warm

For the Filling
200 ml ready-made whipped cream
2 ripe mangoes, cut into slices

Ingredient Substitutions

All-purpose Flour; Plain Flour
Turmeric; A few drops of yellow food coloring
Ready-made whipped cream; Homemade whipped Cream
Fresh-cut Mangoes; Frozen or canned mangoes

Instructions

make the batter

Whisk together flour, sugar, and salt in a large bowl. Make a well in the center and pour the eggs.

Beat the eggs lightly.

Add about a quarter of the milk and then whisk together with eggs. Whisk the flour gradually into the egg mixture until forms a smooth thick paste.

Now, add the rest of the milk and whisk vigorously until you have a smooth batter.

Add melted butter. Mix well. Strain the batter if there are any lumps.

Dissolve turmeric in a tablespoon of warm water and mix well until you have a batter uniform in color. (Add coloring instead of turmeric, if desired) Cover and rest the batter for about 20 minutes.

cook the Pancakes

Heat the pan over medium-low and grease with oil lightly. Pour a ladle of batter into the pan and immediately swirl to coat the bottom evenly.

Cook for about 40 seconds or so until the top appears dry, over low heat. DO NOT cook until browned on the bottom and the edges. DO NOT flip. We need soft smooth nicely yellowish pancakes.

Loosen the edges with a thin spatula carefully then remove the pancake to a serving plate. Repeat with the remaining batter.

Peel and slice the mangoes.

Assemble

Place a pancake on a plate. (not-so-nice side up, smooth side down) Place a few mango slices down the center of the pancake. Put about 2 tablespoons of whipped cream on the mangoes.

Fold both sides inwards.

Now, roll the pancake up from the bottom into a parcel.

Repeat with the remaining pancakes and the filling. Chill in the fridge for about an hour before serving.

Hong Kong Mango Pancake
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