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Pillowy Hong Kong Mango Pancakes

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.
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Course: Breakfast, brunch, Dessert
Cuisine: Asian, Chinese
Keyword: batter, butter chicken, crepe, flour, mango, mango pancake, pancakes, whipped cream, yellow mango
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8 pieces
Calories: 280kcal

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.
    mix-crepe-batter-with-whisk-till-smooth
  • 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.
    cover-crepe-batter-with-plastic-and-put-in-refrigerator

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
    stiff peaks whipped cream on whisk
  • Then peel and cut the mangoes into halves. Set aside and Refrigerate.
    4 ripe Yellow mangoes
    yellow mango fruit

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 section are estimates and will vary based on ingredients and preparations.

Nutrition

Nutrition Facts
Pillowy Hong Kong Mango Pancakes
Amount per Serving
Calories
280
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
86
mg
29
%
Sodium
 
37
mg
2
%
Potassium
 
262
mg
7
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
5
g
10
%
Vitamin A
 
1746
IU
35
%
Vitamin C
 
38
mg
46
%
Calcium
 
67
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.