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A view of Mango Pancakes with a cut pancake revealing a mango and whiped cream filling on a white ceramic plate on white marble kitchen counter.

Easy Mango Pancakes

Delicate yellow crepes wrapped around fluffy whipped cream and sweet fresh mango blocks. A classic Hong Kong dim sum dessert made easily at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Chinese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk Creates a thin, fluid crepe batter
  • 2 large eggs Provides structural elasticity for thin crepes
  • 0.75 cup all purpose flour Sifted to eliminate lumps
  • 1 cup heavy whipping cream Chilled before whipping into stiff peaks
  • 2 ripe fresh mangoes Peeled and sliced into clean rectangular blocks

Equipment

  • 1 non stick crepe pan Used for gentle cooking
  • 1 Fine-mesh strainer For ultra smooth batter
  • 1 hand electric mixer For whipping cold heavy cream

Method
 

  1. Sift the all purpose flour into a glass mixing bowl to ensure a smooth batter without lumps.
  2. Whisk the large eggs and whole milk into the dry ingredients until a uniform liquid forms.
  3. Pass the batter through a fine-mesh strainer into a pitcher to achieve a completely silky texture.
  4. Pour a thin layer of batter into a warm non-stick pan and cook over low heat without flipping.
  5. Whip cold heavy cream and sugar in a chilled bowl until firm stiff peaks develop securely.
  6. Lay a cooled crepe cooked side down and pipe a generous pillow of cream in the middle.
  7. Place a thick ripe mango block over the cream and fold the sides into a tight envelope.

Notes

Chill the cooked crepe sheets in the refrigerator for fifteen minutes before assembling to keep the whipped cream firm and structured.