It’s mango season, and I am loving mangoes in every form, especially these Hong Kong-style mango pancakes! Fluffy from the sweet whipped cream and bursting with sweet, juicy mango, all wrapped in a soft, delicate crepe, it is the perfect light and refreshing summer dessert. Follow this Hong Kong style mango pancake recipe for your next sweet treat.
Origin
Hong Kong-style mango pancakes are often served in Hong Kong tea houses and Cantonese dessert shops. They were popularized by dessert chains like Hui Lau Shan in the early 2000s. The dessert combines Western-style whipped cream and crepes for a delicious East-meets-West fusion.
Ingredients
- 3 large mangoes
- 1 cup milk
- ⅓ cup all-purpose flour
- ¼ cup cornstarch
- 3 tbsp sugar
- 3 large eggs (I lost the clip of me cracking the third egg 😅)
- 1 tbsp melted butter
- ¾ cup heavy cream
- 4 tbsp powdered sugar
- Yellow Food Coloring (optional)
Click on the images for the direct link to the ingredients I used:
Hong Kong Style Mango Pancake Instructions
In a large bowl, whisk together the milk, sugar, and eggs.
Sift in the flour and cornstarch, then whisk until smooth.
Stir in the melted butter. Set the batter aside to rest while you prep the filling.
In another bowl, add the cold heavy cream and powdered sugar.
Whip until stiff peaks form. Chill until ready to use.
Peel and slice the mangoes.
Cut the cheeks off each side of the seed, then trim them into rectangle strips.
If the mango is extra large, cut each cheek into two thinner strips.
Heat a nonstick pan over medium-low. Lightly grease if needed.
Pour about ¾ cup of batter into the pan and swirl to coat evenly.
Cook for ~1 minute or until just set. No flipping needed.
Transfer to a paper towel to cool and prevent sogginess.
Lay a cooled crepe on a flat surface.
Spoon a dollop of whipped cream into the center.
Place a mango strip on top.
Fold both sides toward the center, then fold the bottom up and roll tightly to close.
Flip seam-side down. Slice in half.
Enjoy!
Hong Kong Style Mango Pancakes
- Give the batter a good stir before adding it to the pan to ensure smooth crepes.
- Let the batter rest for 20 minutes to help reduce air bubbles.
- Use medium-low heat and a nonstick pan to prevent the crepes from browning.
- Cook only one side of the crepe.
- Use enough batter to thinly cover the pan, depending on its size.
- Use ripe, sweet mangoes for the best flavor — Ataulfo or Champagne mangoes work great.
- Chill the mango pancakes before cutting for a firmer texture.
Hong Kong Style Mango Pancake Storage Tips
Store the mango pancakes in an airtight container in the fridge for up to two days.
It is best served chilled and cold.
How to Pick Ripe Mangoes?
- For Ataulfo or Champagne mangoes, a vibrant golden-yellow color means they are ripe.
- A ripe mango will smell sweet near the stem.
- A sour smell indicates it is overripe.
- If it feels too soft or mushy, it is overripe. The skin should be free of wrinkles or dark spots.
Hong Kong Style Mango Pancakes
Ingredients
- 3 large mangoes
- 1 cup milk
- ⅓ cup all-purpose flour
- ¼ cup cornstarch
- 3 tbsp sugar
- 3 large eggs I lost the clip of me cracking the third egg 😅
- 1 tbsp melted butter
- ¾ cup heavy cream
- 4 tbsp powdered sugar
- Yellow Food Coloring (optional)
Instructions
- In a large bowl, whisk together the milk, sugar, and eggs.
- Sift in the flour and cornstarch, then whisk until smooth.
- Stir in the melted butter. Optional: Add yellow food coloring. Set the batter aside to rest while you prep the filling.
- In another bowl, add the cold heavy cream and powdered sugar.
- Whip until stiff peaks form. Chill until ready to use.
- Peel and slice the mangoes.
- Cut the cheeks off each side of the seed, then trim them into rectangle strips.
- If the mango is extra large, cut each cheek into two thinner strips.
- Heat a nonstick pan over medium-low. Lightly grease if needed.
- Pour about ¾ cup of batter into the pan and swirl to coat evenly. Give the batter a good stir before adding it to the pan.
- Cook for ~1 minute or until just set. No flipping needed.
- Transfer to a paper towel to cool and prevent sogginess.
- Lay a cooled crepe on a flat surface.
- Spoon a dollop of whipped cream into the center.
- Place a mango strip on top.
- Fold both sides toward the center, then fold the bottom up and roll tightly to close.
- Flip seam-side down. Slice in half.
- Enjoy!
If you enjoyed this Hong Kong style mango pancake recipe, you might also like my mango sago recipe.
