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!