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Mango Pancakes

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Mango Pancakes are a delicate dessert consisting of soft, thin crepes filled with whipped cream and fresh mango slices. This refreshing treat is perfect for any occasion, offering a delightful balance of flavors and textures.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 10 – 12 pancakes
  • Category: Dessert
  • Method: Cooking
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

For the Pancakes (Crepes):

1 cup full-fat milk

1/3 cup plain all-purpose flour

1/4 cup cornflour (cornstarch)

1/4 cup icing sugar (powdered sugar)

3 large eggs (55-60g/2oz each)

1/4 tsp yellow food coloring (optional)

Canola oil spray (for cooking)

For the Mango Filling:

2 large ripe mangoes, skin peeled, cut into 10 to 12 pieces

For the Cream Filling:

3/4 cup thickened/heavy cream, chilled

3 tbsp icing sugar (powdered sugar), sifted

1/2 tsp vanilla extract

Instructions

  1. For the Pancakes: In a bowl, whisk the milk, flour, cornflour, and icing sugar until smooth. Add eggs and yellow food coloring (if using) and whisk until fully combined. Rest the batter covered for 1 hour.
  2. Heat a non-stick pan over medium-low heat. Lightly spray with oil, pour 45 ml (3 tbsp) of batter, and swirl to create a thin layer. Cook for 45 seconds to 1 minute until the middle is set. Flip and cook briefly without browning. Repeat until all crepes are cooked and cool for 1 hour.
  3. For the Mango Filling: Peel and slice the mangoes into 10-12 pieces.
  4. For the Cream Filling: Whip chilled cream, icing sugar, and vanilla extract in a chilled bowl for 2 minutes until stiff peaks form.
  5. Assemble the pancakes: Lay a crepe on a flat surface, spread whipped cream, and place mango slices in the center. Roll tightly like a burrito. Repeat with remaining ingredients.
  6. Serve immediately, or store assembled pancakes in the fridge for best results.

Notes

  • Substitute mango with other fruits like strawberries, peaches, or kiwis for a different flavor.
  • Crepes can be made a day ahead and stored in the fridge, covered with parchment paper to prevent sticking.
  • Food coloring is optional but adds to the signature look of mango pancakes.
  • For dairy-free options, use coconut cream or plant-based whipped cream for the filling.
  • Crepes can be frozen before assembly for up to 3 months. Thaw in the fridge before using.
  • To prevent sogginess, ensure crepes are fully cooled before assembly and serve immediately after rolling.

Nutrition

Find it online: https://cheftinaskitchen.com/mango-pancakes/