This pillowy Hong Kong mango pancake recipe is a yum cha staple and dreamy dessert favorite. These mango pancakes are a blend of soft fluffy whip cream and luscious yellow mango, all wrapped snuggly into a soft and thin crêpe. Absolutely delightful!
Table of contents
My love for crêpes, mango, and fresh whipped cream are in the ultimate trio of a recipe, mango pancakes.
My gosh, I cannot pass these by if I see an Asian dessert café or when I take a trip to dim sum lunch…but better yet, I love them most when homemade with love.
Making these alongside my kids is a treat in itself, not to mention the taste is addicting.
Not too sweet, lots of fresh fruit, protein in the super-soft crêpes, and a cloud-like whipped cream that is made from scratch is pure bliss.
What are Hong Kong Mango Pancakes?
Hong Kong mango pancakes are a type of hand-held dessert where fluffy whipped cream and ripe mango are wrapped up in a thin and moist crêpe.
The shape is similar to a burrito shape and no utensils are required. Inside is the sweet mango and a soft cloud of whipped cream.
It’s like biting into a sweet cloud of happiness.
- The pancake itself is crêpe style, typically made from a batter that includes eggs, milk, flour, and a touch of sugar, giving it a light and slightly sweet flavor.
- Once cooked, the pancake is soft, thin, and elastic, making it perfect for wrapping around the sweet filling.
- Unlike popular crêpe recipes, the mango pancakes crêpe is not browned and rather, slowly cooked to perfection so it is more even in color throughout.
- These are healthier than traditional commercial desserts because mango pancakes are made with fresh ingredients and you can adjust the sweetness to your taste.
Evolving Characteristics of Hong Kong Mango Pancakes:
- Fusion Dessert: The creation of mango pancakes in Hong Kong showcases the city’s ability to blend Western dessert techniques (like the use of whipped cream) with local ingredients (such as fresh mango) and Chinese culinary traditions (like making thin pancakes).
- Innovative and Adaptable: The dessert’s popularity has led to various adaptations and versions, both within and outside of Hong Kong, with different fruits and flavors being incorporated into the original concept.
Brief History and Origin of Mango Pancakes
Mango pancakes are said to be popularized in Hong Kong, although the origin is not completely confirmed as being Hong Kong.
Nowadays, mango pancakes are often found in Hong Kong-style dessert shops, Chinese dessert cafés, yum cha (dim sum) restaurants, in popular cities such as Los Angeles and New York and anywhere there is a diverse food culture, as well as in other countries like Australia.
Here’s a closer look at their origins:
- Hong Kong Dessert Culture: Hong Kong is renowned for its diverse and innovative dessert scene, blending traditional Chinese sweets with influences from Western and other Asian cuisines. The introduction of mango pancakes is a reflection of this fusion and creativity.
- Cha Chaan Teng Influence: These pancakes are often found in Hong Kong-style dessert shops and cha chaan tengs (Hong Kong-style tea restaurants), which are known for their wide array of affordable and delicious comfort foods and desserts.
- Popularity and Spread: Over time, the delightful combination of soft pancakes, fresh mango, and whipped cream captured the hearts of locals and tourists alike, leading to the spread of this dessert beyond Hong Kong.
What Mangoes to Choose
Yellow mangoes also called Philippine mango, Manila Mango, Yellow Mango, Golden Mango is the best choice.
These are often found in Asian grocery stores and in major grocery stores in my area.
These gold mangoes are also called Ataulfo mango and popular in Latin stores and again, in mostly all major grocery stores near me.
Check your stores and look for mangoes that are hand size, yellow all over, and softer to the touch.
I love mango so much and make lots of sago drinks, mango bango for parties, and fruit recipes so hands down, these golden yellow mangoes are the sweetest, creamy, and most delicious variety to use.
Ingredients
- For the Crêpe Batter:
- 3/4 cup All-Purpose Flour – packed
- 3/4 cup Reduced Fat Milk – You can also use your milk of choice but low-fat works best for me or plant-milk such as almond, soy, or oat milk.
- 2 Large Eggs – very golden eggs are nice to make the crêpes more yellow…the cage free eggs usually have more deep yellow yolks, but any eggs still work. Eggs provide structure to the pancakes.
- 1/2 cup Water
- 2 tablespoons Granulated White Sugar
- 2 1/2 tablespoons Unsalted Butter, melted
- Pinch of salt
- For the Filling:
- 4 ripe Yellow mangoes – peeled, halved; hand-size; use Manila or Ataulfo Yellow Mango
- 1/2 Pint Heavy Cream
- 1 tablespoon Powdered Sugar
- 3/4 teaspoon vanilla extract
OPTIONAL:
Add natural yellow food coloring to make the batter look more like traditional yum cha pancakes.
Equipment
- Crepe pan – You can use a favorite griddle or non-stick pan as well.
- Batter spreader – Personally, a batter spreader is a must because the crépes come out nicely thin and uniform.
- Crepe spatula – Also a must have so the crêpes do not break and it makes it very easy to flip.
- Wire mesh strainer
- 2 Mixing bowls
- Electric Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Area for folding the mango pancakes
Instructions
Prepare the Crêpe Batter:
- In a mixing bowl, whisk the eggs. Then incorporate the milk, water, and melted butter. Then whisk in the sugar and salt.
- In another bowl, sift the flour into it using the wire mesh strainer/sieve.
- Then, slowly pour half the wet mix into the flour and whisk it until smooth. It should be a semi-thick batter.
- Add the remaining wet mixture into that bowl and whisk everything together very well. It should become a runny batter.
- Next, take the batter and pour it through the wire mesh strainer into the other mixing bowl. Use a spoon to get it all through to the other side. Gently mix.
- Cover the batter bowl with plastic wrap or a lid and let it rest in the refrigerator for at least 1 hour or more.
Prepare the Filling:
- Make the whipped chantilly cream. Use a bowl that has been chilled in the freezer or refrigerator. Be sure the inside of the bowl is clean and dry. Add in the heavy cream and whisk on high until medium-thick.
- Add the vanilla extract and powdered sugar and whisk on high until the whipped cream has formed into very stiff peaks. Do not over whisk. The whipped cream is ready once it can hold up into the stiff peaks. Refrigerate.
- Then peel and cut the mangoes into halves. Set aside and Refrigerate.
Make the Crêpes:
- Heat a crepe pan over low-medium heat and lightly grease with butter or cooking spray if necessary. I find that there is little to no extra oil needed.
- Watch the heat, that it is low-medium to avoid browning, bubbling, or burning the crêpe pancakes. Crêpes for mango pancakes should NOT be browned or dry. They should have one side that is smooth and uniform in color.
- Pour a small ladleful of batter onto the pan, about 1/3 cup, using a batter spreader or swirling it around to create a thin, even layer and large circle about 10-12″ diameter.
- Cook for about 2 minutes on the first side, then flip using the crêpe spatula and cook for 45 seconds to 1 minute on the other side. Remove when cooked, but do not overcook and let the pancake turn browned. Repeat with the remaining batter.
Assemble the Mango Pancakes:
- Place a cooled crêpe on a flat surface. Have the smooth and even surface on the bottom so it shows on the outside.
- Spread a big dollop of whipped cream onto the crêpe, below the center line, then add one half piece of mango on top of the cream. Do not press it down.
- Fold the crêpe over the mango slice, then fold the sides of the crêpe in.
- Next, fold the roll until you can close the entire pancake. The crepe slightly sticks at the end to make a shape that is like a spring roll or burrito. Place the mango pancake down on a platter, with the seam side down. Repeat to make more mango pancakes.
Serve:
- Place the mango pancakes on a serving platter. Slice in half with a very sharp knife if desired and serve immediately while still chilled.
- Enjoy your homemade Hong Kong mango pancakes!
Important Notes
In order to not have so many possible mistakes or issues when making the crêpes I have a few tips:
- A crepe pan is a game changer! You should have a batter spreader and crepe spatula to accompany the setup and it will make turning the crêpes without breakage easier and a smooth process.
- Pour the batter through a wire mesh strainer. This makes the pancakes smooth like butter and the texture comes out perfect. Otherwise your batter may be lumpy.
- In addition, I don’t like to waste any mango in this recipe. Use a peeler and then slice the mango halves. Since these are homemade, you can slice, cube, and do as you wish with the mango as long as you get them in there. The mango halves look really pretty and taste so good in every bite. The ratio and texture is just the best with the mango halves!
Add Ins and Variations
This is a very versatile recipe and mango pancakes have evolved into many creative and inspired variations over time. Here are some ideas:
- For yellow crêpes (like what you see in traditional restaurants or cafés) you can add a natural yellow dye.
- Try natural dyes like beetroot or pomegranate for pink crêpes, matcha powder for green, or black sesame powder for gray aesthetic pancakes.
- Experiment with cubed mango or even different fruits and mixed fruits as the filling.
- Add a layer of ube halaya for a beautiful and interesting adaptation of the mango pancake.
- Easily adjust the sugar in this recipe to your taste.
- Have a mango dessert table and serve this dessert recipe alongside other mango recipes.
How to Serve Hong Kong Mango Pancakes
- This “handy” dessert finger-food is ideal after yum cha, also called dim sum.
- Serve sliced in half, and indulge immediately with some drinks, coffee, or tea.
- Enjoy during a weekend brunch, baby shower, or anytime of the day!
- These are a fun breakfast on the go.
- You can make these a few hours ahead of serving, just be sure to wrap everything in plastic wrap very well and air-tight. This way the crêpes are still moist when serving.
- Plate the mango pancakes stacked high and decorated with some yellow edible flowers or dusted with powdered sugar. The presentation is gorgeous!
Questions
Why is my pancake not yellow?
Traditional yum cha mango pancakes use food coloring. For a natural recipe, use cage free eggs which tend to have more golden yolks or use a natural yellow food dye which sometimes is available in the natural food stores.
What mangoes do I use?
Use sweet yellow mangoes known as Manila mango, Golden mango, or Ataulfo mango. In Australia, use Kensington Pride mangoes that are completely ripened.
Can I store leftovers?
You can air-tight wrap the rolls in plastic wrap or in an airtight container and serve later in the day. Please note that the very best texture and taste is when these are served right away after rolling.
Why are the crepes splitting?
If the mango pancakes are left out too long they will split and lose the texture. In addition, you must let the batter rest in the refrigerator so the crepes do not split and become more flexible when cooking.
What other fruits can I use?
You can get creative with lots of variations from strawberry, kiwi, raspberries, peaches, and banana. Try this recipe with your favorites.
Can I use this crêpe recipe for other classic crêpe recipes?
These crêpes are made in a way that is specific to mango pancakes, where they stay flexible and very smooth and even in color. For more traditional recipes, just cook the crêpes at a high temperature for a more browned and classic version.
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Pillowy Hong Kong Mango Pancakes
Ingredients
For the Crêpe Batter:
- ¾ cup All-Purpose Flour packed
- ¾ cup Reduced Fat Milk or milk of choice
- ½ cup Water
- 2 Large Eggs
- 2 tablespoons Granulated White Sugar
- 2 ½ tablespoons Unsalted Butter melted
- Pinch of salt
For the Filling:
- 4 ripe Yellow mangoes peeled and halved; hand-size; use Manila or Ataulfo Yellow Mango
- ½ Pint Heavy Cream
- 1 tablespoon Powdered Sugar
- ¾ teaspoon vanilla extract
Instructions
Prepare the Crêpe Batter:
- In a mixing bowl, whisk the eggs. Then incorporate the milk and water. Then whisk in the sugar and salt.¾ cup Reduced Fat Milk, 2 Large Eggs, 2 tablespoons Granulated White Sugar, Pinch of salt, ½ cup Water
- Pour in the melted butter while whisking. Set aside.2 ½ tablespoons Unsalted Butter
- In another bowl, sift the flour into it using the wire mesh strainer/sieve.¾ cup All-Purpose Flour
- Then, slowly pour half the wet mix into the flour and whisk it until smooth. It should be a semi-thick batter.
- Add the remaining wet mixture into that bowl and whisk everything together very well. It should become a runny batter.
- Next, take the batter and pour it through the wire mesh strainer into the other mixing bowl. Use a spoon to get it all through to the other side. Gently mix.
- Cover the batter bowl with plastic wrap or a lid and let it rest in the refrigerator for 1 hour or more.
Prepare the Filling:
- Make the whipped chantilly cream. Use a bowl that has been chilled in the freezer or refrigerator. Be sure the inside of the bowl is clean and dry. Add in the heavy cream and whisk on high until medium-thick.½ Pint Heavy Cream
- Add the vanilla extract and powdered sugar and whisk on high until the whipped cream has formed into very stiff peaks. Do not over whisk. The whipped cream is ready once it can hold up into the stiff peaks. Refrigerate.¾ teaspoon vanilla extract, 1 tablespoon Powdered Sugar
- Then peel and cut the mangoes into halves. Set aside and Refrigerate.4 ripe Yellow mangoes
Make the Crêpes:
- Heat a crepe pan over low-medium heat and lightly grease with butter or cooking spray if necessary. I find that there is little to no extra oil needed.
- Watch the heat, that it is low-medium to avoid browning, bubbling, or burning the crêpe pancakes. Crêpes for mango pancakes should NOT be browned or dry. They should have one side that is smooth and uniform in color.
- Pour a small ladleful of batter onto the pan, about 1/3 cup, using a batter spreader or swirling it around to create a thin, even layer and large circle about 12″ diameter.
- Cook for about 2 minutes on the first side, then flip using the crêpe spatula and cook for 45 seconds on the other side. Remove when cooked, but do not overcook and let the pancake turn browned or dry. Repeat with the remaining batter.
Assemble the Mango Pancakes:
- Place a cooled crêpe on a flat surface. Place the smooth and evenly colored side face down so it shows on the outside after rolling.
- Spread a big dollop of whipped cream onto the crêpe, below the center line, then add one half piece of mango on top of the cream. Do not press it down.
- Fold the crêpe over the mango slice, then fold inward the sides of the crêpe over the mango and cream.
- Next, fold the roll until you can close the entire pancake.
- The crepe slightly sticks at the end to make a shape that is like a spring roll or burrito.
- Place the mango pancake down on a platter, with the seam side down. Repeat to make more mango pancakes.
Serve:
- Place the mango pancakes on a serving platter. Slice in half with a very sharp knife if desired and serve immediately while still chilled.Decorate, stack them piled high, cut them in half, dust with powdered sugar, or add some edible flowers to present to the table.Enjoy your homemade Hong Kong mango pancakes!
Notes
-
- A crepe pan is a game changer! A batter spreader and crepe spatula to accompany the setup will make turning the crêpes without breakage easier and a smooth process.
-
- Pour the batter through a wire mesh strainer. This makes the pancakes smooth like butter and the texture comes out perfect. Otherwise your batter may be lumpy.
- In addition, I don’t like to waste any mango in this recipe. Use a peeler and then slice the mango halves. Since these are homemade, you can slice, cube, and do as you wish with the mango as long as you get them in there. The mango halves look really pretty and taste so good in every bite. The ratio and texture is just the best with the mango halves!
- If you want a more yellow batter for traditional looking yum cha pancakes, or different color crêpe, you can experiment with natural food dyes.
Nutrition
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