Cornflour creates the signature bouncy texture in Hong Kong mango pancakes—regular flour makes them dense and chewy instead.
Mango Pancakes
Indulge in the tropical delight of mango pancakes that burst with the vibrant flavor of fresh mangoes, ideal for those sunny mornings! You can savor them as a fluffy stack filled with juicy mango pieces or opt for a single, hearty pancake topped with delightful mango chunks. Whip up these sweet treats by simply blending ripe mangoes into the batter for an irresistible breakfast that celebrates the season!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
These aren't your gran's Sunday pancakes—they're Hong Kong's brilliant 1980s answer to French crêpes when Cantonese chefs in Tsim Sha Tsui district discovered tourists craved Western-style desserts but couldn't stomach heavy cream sauces in tropical heat, so they wrapped fresh mango in paper-thin pancakes that folded like dim sum parcels and became the territory's most exported dessert concept.
Regional Twist
In Bangkok's Chinatown, they swap regular mango for nam dok mai varieties and fold in sticky rice soaked in coconut cream, turning these into proper Thai-Chinese hybrid parcels.
📝 Ingredients
Shopping List
- as needed cream
- 4 pcs eggs
- as needed mango
- 2 cups (473 ml) milk
- a few drops yellow color
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cornstarch (to taste)
- 1 ¼ cups (150 g) flour
- oil (to taste)
- powdered sugar (to taste)
- ½ cup (100 g) sugar
- vanilla (to taste)
👨🍳 Instructions
- 1
In a large bowl, whisk eggs, sugar, and vanilla for 2 minutes.
- 2
Add the milk and melted butter, then whisk well.
- 3
Add plain flour and cornflour, mixing until smooth.
- 4
Strain the batter into another bowl, add yellow color, and refrigerate for about 20 minutes.
- 5
Heat a non-stick pan over medium heat and lightly brush with vegetable oil.
- 6
Add 1/4 cup of batter to the pan and swirl to coat. Cook for 1-2 minutes until set, then remove gently.
- 7
Repeat the process until all batter is used.
- 8
Fill pancakes with whipped thickened cream mixed with icing sugar and your favorite mango.
💡 Pro Tips
- ✓Rest your batter for exactly 20-30 minutes in the refrigerator to allow flour proteins to fully hydrate and air bubbles to dissipate, creating silky-smooth pancakes without holes.timing20-30 minutes
- ✓Heat your non-stick pan to exactly 300-325°F (medium-low heat) because mango pancakes need gentle cooking to stay pliable - higher temps create brittle crepes that crack when folded.technique300-325°F
- ✓Use a 2:1 ratio of plain flour to cornflour because cornflour reduces gluten development by 40%, creating the characteristic tender, stretchy texture needed for wrapping.ingredient2:1 ratio, 40% gluten reduction
- ✓Strain your batter through a fine mesh to remove any lumps because even tiny flour clumps will create visible bumps that prevent the ultra-thin consistency essential for delicate mango pancakes.technique
- ✓Whip cream to soft peaks only (holds shape but tips fold over) because over-whipped cream becomes grainy and won't spread smoothly inside the delicate pancake wrapper.techniquesoft peaks stage
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Cornflour creates the signature bouncy texture in Hong Kong mango pancakes—regular flour makes them dense and chewy instead.
Mango Pancakes
Indulge in the tropical delight of mango pancakes that burst with the vibrant flavor of fresh mangoes, ideal for those sunny mornings! You can savor them as a fluffy stack filled with juicy mango pieces or opt for a single, hearty pancake topped with delightful mango chunks. Whip up these sweet treats by simply blending ripe mangoes into the batter for an irresistible breakfast that celebrates the season!
The Story
These aren't your gran's Sunday pancakes—they're Hong Kong's brilliant 1980s answer to French crêpes when Cantonese chefs in Tsim Sha Tsui district discovered tourists craved Western-style desserts but couldn't stomach heavy cream sauces in tropical heat, so they wrapped fresh mango in paper-thin pancakes that folded like dim sum parcels and became the territory's most exported dessert concept.
Regional Twist
In Bangkok's Chinatown, they swap regular mango for nam dok mai varieties and fold in sticky rice soaked in coconut cream, turning these into proper Thai-Chinese hybrid parcels.
📝 Ingredients
Shopping List
- as needed cream
- 4 pcs eggs
- as needed mango
- 2 cups (473 ml) milk
- a few drops yellow color
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cornstarch (to taste)
- 1 ¼ cups (150 g) flour
- oil (to taste)
- powdered sugar (to taste)
- ½ cup (100 g) sugar
- vanilla (to taste)
👨🍳 Instructions
- 1
In a large bowl, whisk eggs, sugar, and vanilla for 2 minutes.
- 2
Add the milk and melted butter, then whisk well.
- 3
Add plain flour and cornflour, mixing until smooth.
- 4
Strain the batter into another bowl, add yellow color, and refrigerate for about 20 minutes.
- 5
Heat a non-stick pan over medium heat and lightly brush with vegetable oil.
- 6
Add 1/4 cup of batter to the pan and swirl to coat. Cook for 1-2 minutes until set, then remove gently.
- 7
Repeat the process until all batter is used.
- 8
Fill pancakes with whipped thickened cream mixed with icing sugar and your favorite mango.
💡 Pro Tips
- ✓Rest your batter for exactly 20-30 minutes in the refrigerator to allow flour proteins to fully hydrate and air bubbles to dissipate, creating silky-smooth pancakes without holes.timing20-30 minutes
- ✓Heat your non-stick pan to exactly 300-325°F (medium-low heat) because mango pancakes need gentle cooking to stay pliable - higher temps create brittle crepes that crack when folded.technique300-325°F
- ✓Use a 2:1 ratio of plain flour to cornflour because cornflour reduces gluten development by 40%, creating the characteristic tender, stretchy texture needed for wrapping.ingredient2:1 ratio, 40% gluten reduction
- ✓Strain your batter through a fine mesh to remove any lumps because even tiny flour clumps will create visible bumps that prevent the ultra-thin consistency essential for delicate mango pancakes.technique
- ✓Whip cream to soft peaks only (holds shape but tips fold over) because over-whipped cream becomes grainy and won't spread smoothly inside the delicate pancake wrapper.techniquesoft peaks stage