Mango pancakes are a popular classic Hong Kong street food! They’re filled with thick luscious cream and a fresh piece of juicy mango in the center, making them a delicious summer treat.
They’re best served chilled as a refreshing dessert and are the perfect sweet tooth’s paradise. Mangoes are the star of the show so you want to use sweet and ripe mangoes for this recipe. While it’s best to enjoy the mangoes during peak season, luckily most supermarkets carry mangoes year-round, so you can enjoy this sweet dessert any time you desire!
The best part is, this recipe will only take you half an hour to do, so you can have a refreshing snack in no time!
Why you’ll love this recipe
If you love fruity and creamy flavors, you’ve come to the right place!
The tropical flavors will transport you to a sunny paradise or along the hot coastal region of Hong Kong. From the combination of the smooth creamy filling to the sweet, juicy mango, it’s no wonder this dessert has become an iconic Hong Kong street food.
The pancakes on the outside are closer to a crepe than to a fluffy pancake, and their delicate texture complements the light velvety cream and succulent mangoes. It’s like you’re taking a bite into a soft cloud before you’re met with a sweet juicy mango in the center.
Each bite just keeps getting better and better but.. best of all? It’s not overly sweet! If you’re Asian, you’ll know that’s the best compliment anyone can give for a dessert. Now, if you want to adjust the sweetness, however, all you have to do is reduce or increase the amount of powdered sugar added!
With just a handful of pantry-friendly ingredients, you’ll be able to create this delectable treat whenever you want to satisfy your sweet tooth!
How do I prepare Mango Pancake?
To make these delicious and refreshing mango pancakes every time, just follow the steps below!
Step 1: Mix the wet ingredients
In a small mixing bowl, combine eggs and milk by whisking them until they’re fully combined.
Step 2: Mix the dry ingredients
In another mixing bowl, combine flour, custard powder, and powdered sugar.
Step 3: Combine the ingredients
Sift the flour mixture over the egg mixture. Then, whisk them together until they’re well combined. Add vanilla extract and mix again.
Step 4: Sieve the batter
Once mixed well, run the batter through the sieve to break down any lumps. Set the batter aside until ready to use.
Step 5: Cook the pancakes
Heat a 10 or 12-inch non-stick pan over low heat. Coak the pan with non-stick cooking spray. Next, pour about 1/4 cup of the batter into the center of the pan. Swirl the pan in a circular motion while pouring to distribute the batter as evenly as possible. Let the pancake cook for about 1 minute before removing it and setting it aside. To keep the pancakes separated, place a sheet of parchment in between each layer.
Repeat the steps for the rest of the batter. Once all of the pancakes are done, allow them to cool down to room temperature before adding the filling.
Step 6: Prepare the mango
While the pancakes are cooling, peel and cut the mangoes lengthwise into 2 pieces along the seed. Then, cut them into rectangular shapes, or any shape you prefer!
Step 7: Make the mango filling
In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla bean paste (or extract). Whisk until stiff peaks form.
Step 8: Assemble the pancakes
To assemble, place one sheet of pancake on a cutting board or a clean flat surface. The smooth side of the pancake should be facing down on the board.
Add 1 to 2 tablespoons of cream on top of the pancake and spread it into the same shape as the mango. Then, place a piece of mango on top, and add 1 to 2 more tablespoons of cream on top. Spread the cream out to cover the entire mango.
Step 9: Fold the pancake
To assemble, fold the left side of the pancake over toward the right side. Then, fold the right side of the pancake towards the left. Fold the top and bottom parts of the pancake over towards the center. Flip the assembled pancake and that’s it! Repeat for the rest until all pancakes are filled.
If I’ve lost you on how to fold the mango pancake, you can also watch the video below to see how I do it!
Step 10: Refrigerate and serve
Refrigerate the pancakes for at least 30 minutes to allow the cream to set. After 30 minutes, serve and enjoy!
Cooking Tips for Mango Pancake
To make sure your mango pancakes are assembled perfectly, here are a few helpful tricks you can keep in mind:
- Since mangoes are the star of the show, you want to use sweet and ripe mangoes. When picking mangoes, go for ones that are soft to the touch, fragrant, and vibrant.
- Place the mixing bowl and whisk attachments in the fridge for about 30 minutes to keep them nice and chilled. This will help the cream whip faster.
- Only take out the heavy cream right before it’s ready to be used. You want to make sure it stays as cold as possible to help create stiff peaks.
- Don’t forget to chill the assembled pancakes before serving. This is important – you don’t want soft, melted cream getting everywhere. Chilling it makes all the difference and I promise it’ll be worth the wait!
Ingredients & Substitutions
Milk: I used whole milk for this recipe, but you can use any type you prefer, including regular or plant-based milk.
All-purpose flour: you can also use cake flour to create softer pancakes.
Powdered sugar: you can also use white sugar. But if you like, you can also DIY powdered sugar by putting white sugar in a blender or food processor until it pulverizes into a fine white powder.
Custard powder: I prefer to use Bird’s custard powder for this recipe, but feel free to use any of your favorite brands. Alternatively, you can also substitute this with cornstarch.
Vanilla bean paste: the vanilla bean paste has a more concentrated flavor than vanilla extract. It also has specks of vanilla bean which is visually pleasing. If you don’t have vanilla bean paste, you can substitute it with vanilla extract. Be sure to use the good stuff like! No skimping on quality here.
Neutral oil: any neutral-tasting oil will do great for this recipe, including vegetable, canola, or avocado oil.
Heavy whipping cream: if you’re in a pinch, substitute the heavy whipping cream with ⅞ cup half-and-half and ⅛ cup melted butter.
Mangoes: I think champagne or ivory mangoes taste best for this recipe because they are usually very sweet and juicy. Honestly, any type of mango will work for this so use what is available to you!
Frequently Asked Questions
How do you whisk whipping cream to stiff peaks?
If you’ve never whisked heavy whipping cream before, it’s very easy to do!. First, place the cold whipping cream in a chilled mixing bowl with chilled whisk attachments. Start by whisking slowly at low speed then gradually increase to about medium speed. Once the whipping cream thickens, you’ll begin to notice streaks in the whipped cream. To check the consistency of the cream, turn off the mixer and remove the whisk attachment. Lift the bottom end towards the ceiling. If the peaks flop over at the top, you’ve reached the soft peaks stage. If the peaks stay in place and look stiff, they are ready.
Can you whip cream to stiff peaks by hand?
If you don’t have a mixer, it’s possible to whip heavy whipping cream by hand. But prepare to use a ton of elbow grease because it will take you a long time. Using a wire whisk for whipping will make it easier, and tilting the bowl slightly to the side can be useful to let you whip faster. If you’re comfortable with using both hands, switch to the other side once in a while if your arm tires out.
What are mango pancakes made of?
Mango pancake is made up of a thin delicate crepe filled with soft velvety cream and a slice of fresh succulent mango. It is served cold and is a great summertime treat.
Can I make Mango Pancake ahead of time?
Yes, absolutely! Mango pancakes can stay fresh in the fridge for up to 3 days. Just wrap each pancake individually and keep them sealed in an airtight container. If you want to prolong their lifespan, you can also store the mango pancakes in the freezer for up to a week. The whipped cream will be frozen solid, so it’ll be like you’re eating an ice cream sandwich!
Looking for more easy and delicious dessert recipes?
Check out my top recommended desserts below!
1. Mango Mochi – if you can’t get enough sweet mango treats, you’ll be sure to love this one! The soft chewy mochi filled with fresh mango in the center is the perfect combination.
2. Hong Kong Egg Waffle with Ice Cream – this recipe is also a Hong Kong classic that’s made with soft and chewy waffles and stuffed with ice cream. The best part is you can customize your own ice cream flavors and toppings for the ultimate summer treat!
3. Hong Kong French Toast – this recipe is a sweet and delectable treat for all sweet tooth breakfast lovers. This French toast is filled with a generous amount of peanut butter and deep-fried into golden perfection and served with sweet condensed milk!
4. Korean Sweet Pancakes – for a soft and chewy treat, these Korean sweet pancakes or ‘hotteok’ always hits the spot. It’s made with a sweet and nutty filling that will have you coming back for more.
5. Miso Banana Bread – the salty and umami flavors of miso complement the sweetness of the bananas, making this one of the best banana bread recipes you’ll ever make.
- 1 cup milk your choice of milk
- 3 eggs
- 1/3 cup (50 g) all-purpose flour
- 1/4 cup (25 g) powdered sugar
- 1/4 cup (30 g) custard powder Bird's brand, or substitute with cornstarch
- 1 tsp vanilla extract
- 2 tbsp neutral oil
- 2 cups heavy whipping cream or non-dairy cream
- 1/3 cup powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 4 ripe mangoes
- In a bowl, combine eggs and milk. Whisk until fully combined.
- In another bowl, combine flour, custard powder, and powdered sugar.
- Sift the flour mixture over the egg mixture. Whisk together until combined. Add vanilla extract and oil and mix again.
- Run the batter through the sieve to break down any lumps. Set batter aside.
- Heat a 10 or 12-inch non-stick pan over low heat. Coat the pan with non-stick cooking spray. Pour about 1/4 cup of the batter into the center of the pan. Swirl the pan in a circular motion while pouring to distribute the batter as evenly as possible. Allow this to cook for about 1 minute. Remove and set aside. Repeat for the rest of the batter. Once all the pancakes are done, allow them to cool down to room temperature before adding the filling.
- While the pancakes are cooling, peel then cut the mangoes into 2 pieces down the seed. Cut the mangoes into rectangular shapes, or whichever shape you prefer.
- In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla bean paste (or extract). Whisk until stiff peaks form.
- To assemble, the pancake, place one sheet of the pancake on a cutting board or clean surface area. The smooth side should be facing down on the board.
- Add 1-2 tbsp of cream on top on the pancake and smooth it out into a rectangular shape. Place a piece of mango on top, then add 1-2 more tbsp cream on top. Smooth the cream out and fold.
- Fold the left side of the pancake over towards the right side. Fold the right side of the pancake towards the left. Fold the top and bottom part of the pancake over towards the center. Flip the assembled pancake and repeat for the rest.
- Refrigerate for at least 30 minutes to allow the cream to set.
- Place the mixing bowl and whisk attachment in the fridge for about 30 minutes so it’s nice and cold for the whipping cream.
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