Hong Kong Style Mango Pancake

Name: Hong Kong Style Mango Pancake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 100 g plain flour; 30 g icing sugar; 1 large egg; 200 ml whole milk; 1 tbsp melted butter; 200 ml double cream; 1 tbsp icing sugar; 2 ripe mangoes, sliced; Vanilla extract

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Hong Kong style mango pancakes are soft, delicate dessert pancakes filled with fresh mango and lightly sweetened cream. They have a silky texture, gentle sweetness, and a fresh tropical flavour that feels light rather than heavy. This is a beginner-friendly recipe with simple steps and no baking required. From start to finish, it takes about 40 minutes.

Ingredients

For the pancake batter

100 g plain flour
30 g icing sugar
1 large egg
200 ml whole milk
1 tbsp melted butter or neutral oil
1 tsp vanilla extract
A few drops yellow food colouring, optional

For the filling

200 ml double cream, cold
1 tbsp icing sugar
2 large ripe mangoes, peeled and sliced

How to Make Hong Kong Style Mango Pancake

Prepare the batter: Sift the flour and icing sugar into a bowl. Add the egg, milk, melted butter, vanilla, and food colouring if using. Whisk until smooth and lump-free. Rest the batter for 15 minutes.
Cook the pancakes: Heat a non-stick frying pan over low heat. Lightly grease with oil. Pour a small ladle of batter into the pan and swirl gently to form a thin pancake. Cook for about 1 minute until just set, with no browning. Do not flip.
Cool completely: Slide the pancake onto a plate. Repeat with remaining batter, stacking pancakes with baking paper between them. Allow to cool fully before filling.
Whip the cream: Whip the double cream with icing sugar until soft peaks form. Keep chilled until ready to use.
Assemble: Place a pancake flat-side down. Add a spoon of whipped cream in the centre, top with mango slices, then add a little more cream. Fold the sides over and gently roll into a parcel.
Chill before serving: Place seam-side down and chill for 10 minutes to set before serving.

Related: Vegan Mango Cake

Tips

Why are my pancakes sticking?

Use a good non-stick pan and cook over low heat. Too much heat causes sticking and browning.

How do I keep the pancakes soft?

Do not overcook them. Remove from the pan as soon as they set and cover while cooling.

What mango works best?

Use ripe, sweet mangoes such as Ataulfo or Kent. Avoid fibrous varieties.

Serving Suggestions

Serve chilled as a light dessert
Dust lightly with icing sugar
Pair with green tea or jasmine tea

Storage

Room temperature

Not recommended, as the cream filling softens quickly.

Refrigerator

Store in an airtight container for up to 24 hours for best texture and flavour.

Freezing

Freezing is not advised, as the cream and mango lose their texture when thawed.

Nutrition

Calories: 230 kcal
Carbohydrates: 26 g
Protein: 4 g
Fat: 12 g
Saturated fat: 7 g
Sodium: 55 mg

Nutrition values are estimates and may vary.

FAQs

Can I make mango pancakes in advance?

Yes, you can prepare them a few hours ahead and keep them chilled. They are best eaten within 24 hours.

Can I use whipped topping instead of cream?

You can, but fresh whipped cream gives the best flavour and texture.

Why should the pancakes not brown?

Traditional mango pancakes are pale and soft. Browning makes them dry and less flexible.

Can I use other fruits?

Yes, strawberries and peaches work well, but mango is the classic choice.