Description
This Easy Hong Kong Style Mango Pancake recipe features delicate, fluffy pancakes filled with fresh ripe mango slices and lightly sweetened whipped cream. The pancakes are pan-fried on one side only to create a soft, slightly golden texture that pairs perfectly with the cool, creamy mango filling. A perfect no-bake dessert combination with a refreshing tropical twist, ideal served chilled.
Ingredients
Scale
Pancake Batter Ingredients
- 2 eggs
- 2 tbsp all purpose flour (levelled off)
- 2 tbsp cornstarch (levelled off)
- 3 tbsp icing sugar (levelled off)
- 1 tbsp butter (melted)
- Pinch salt
Filling
- 1 cup whipping cream (35% M.F)
- 1 mango (ripened, peeled and sliced into 2 x 1-inch-long pieces to have 5 pieces)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, all purpose flour, cornstarch, icing sugar, melted butter, and a pinch of salt until the batter is smooth and well combined.
- Pan-Fry the Pancakes: Heat a non-stick pan over low heat. Pour about 1/3 cup of the pancake batter into the center of the pan. Do not spread the batter; allow it to take its natural shape. Fry only on one side for 4 minutes or until bubbles appear on the surface and the pancake is cooked through and lightly golden. Do not flip. Transfer the pancake to a cooling rack to cool.
- Whip the Cream: In a large mixing bowl, pour the whipping cream. Using a hand mixer, beat the cream starting on low speed and gradually increasing to medium-high speed until stiff peaks form.
- Assemble the Pancakes: Lay each cooled pancake with the yellow side down and the pan-fried side facing up. Place 5 pieces of mango in the center of the pancake. Spread about 1/4 cup of the whipped cream over the mango in a rectangle shape. Carefully roll the pancake into a roll and fold in the edges. The edges may not fully stick together, which is normal.
- Serve: Turn the pancake over so the seam side is facing down. Using a sharp paring knife, cut the roll in the middle to create two halves. Rinse the knife between slices to prevent sticking. Serve cold and enjoy!
Notes
- Use ripe but firm mangoes to ensure they hold their shape inside the pancake.
- Do not flip the pancakes while frying; frying on one side only gives the best delicate texture.
- Whipped cream should be cold before whipping for best results.
- The folded edges of the pancake may not stick perfectly; this does not affect taste.
- Serve the mango pancakes chilled for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Hong Kong
Keywords: Hong Kong mango pancake, mango dessert, whipped cream pancake, Asian dessert, easy mango pancake recipe
