Hong Kong mango pancakes use zero flour—just cornstarch and tapioca create those impossibly thin, stretchy crepe wrappers.
Hong Kong Mango Pancakes
Indulge in the delightful experience of Hong Kong Mango Pancakes, where each fluffy layer is bursting with the sweetness of ripe mangoes and a luscious cream filling that simply melts away in your mouth. No oven needed—just whip up a quick batter and wrap those juicy mango slices for a refreshing dessert that’s as easy to make as it is to devour. Get ready to impress your friends and family with this tropical treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 mango maduro
🥛Dairy & Eggs(4)
- 15 g de mantequilla derretida (1.05 tbsp)
- 3 huevos
- 200 ml de crema para batir (6.76 fl oz)
- 240 ml de leche (8.11 fl oz)
🫙Pantry Staples(5)
- 30 g de maicena (1.06 oz)
- 50 g de harina (0.4 cup)
- 25 g de azúcar (0.12 cup)
- 50 g de azúcar (0.25 cup)
- 1 cdita de esencia de vainilla (5 ml)
👨🍳 Instructions
- 1
Blend all the ingredients for the batter until you obtain a smooth mixture without lumps.
- 2
In a non-stick skillet, cook small portions of the mixture until thin crepes are formed and cooked on one side.
- 3
Whip the cream with the sugar and vanilla until firm.
- 4
To assemble, place a pancake, add whipped cream in the center, a piece of mango, and wrap it up like a little package.
- 5
Serve cold and cut in half to reveal the cream and mango inside.
💡 Pro Tips
- ✓Cook the crepe batter at exactly 200-220°F (medium-low heat) to prevent protein coagulation that creates tough, rubbery pancakes instead of the silky texture needed for wrapping.technique200-220°F
- ✓Chill assembled mango pancakes for minimum 30 minutes before serving so the cream firms up and the wrapper develops its characteristic chewy-tender texture through starch retrogradation.timing30 minutes minimum
- ✓Whip cream to exactly 60-70% peak formation (soft peaks that barely hold shape) because over-whipped cream will break and leak through the delicate crepe wrapper.technique60-70% peak formation
- ✓Use mangoes at exactly 85% ripeness - firm enough to hold shape when wrapped but soft enough to release sweet juices that flavor the cream without making it watery.ingredient85% ripeness
- ✓Cook only one side of each crepe for 45-60 seconds until surface appears dry but not browned, as the uncooked side provides better adhesion when wrapping due to residual moisture.timing45-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Hong Kong mango pancakes use zero flour—just cornstarch and tapioca create those impossibly thin, stretchy crepe wrappers.
Hong Kong Mango Pancakes
Indulge in the delightful experience of Hong Kong Mango Pancakes, where each fluffy layer is bursting with the sweetness of ripe mangoes and a luscious cream filling that simply melts away in your mouth. No oven needed—just whip up a quick batter and wrap those juicy mango slices for a refreshing dessert that’s as easy to make as it is to devour. Get ready to impress your friends and family with this tropical treat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 mango maduro
🥛Dairy & Eggs(4)
- 15 g de mantequilla derretida (1.05 tbsp)
- 3 huevos
- 200 ml de crema para batir (6.76 fl oz)
- 240 ml de leche (8.11 fl oz)
🫙Pantry Staples(5)
- 30 g de maicena (1.06 oz)
- 50 g de harina (0.4 cup)
- 25 g de azúcar (0.12 cup)
- 50 g de azúcar (0.25 cup)
- 1 cdita de esencia de vainilla (5 ml)
👨🍳 Instructions
- 1
Blend all the ingredients for the batter until you obtain a smooth mixture without lumps.
- 2
In a non-stick skillet, cook small portions of the mixture until thin crepes are formed and cooked on one side.
- 3
Whip the cream with the sugar and vanilla until firm.
- 4
To assemble, place a pancake, add whipped cream in the center, a piece of mango, and wrap it up like a little package.
- 5
Serve cold and cut in half to reveal the cream and mango inside.
💡 Pro Tips
- ✓Cook the crepe batter at exactly 200-220°F (medium-low heat) to prevent protein coagulation that creates tough, rubbery pancakes instead of the silky texture needed for wrapping.technique200-220°F
- ✓Chill assembled mango pancakes for minimum 30 minutes before serving so the cream firms up and the wrapper develops its characteristic chewy-tender texture through starch retrogradation.timing30 minutes minimum
- ✓Whip cream to exactly 60-70% peak formation (soft peaks that barely hold shape) because over-whipped cream will break and leak through the delicate crepe wrapper.technique60-70% peak formation
- ✓Use mangoes at exactly 85% ripeness - firm enough to hold shape when wrapped but soft enough to release sweet juices that flavor the cream without making it watery.ingredient85% ripeness
- ✓Cook only one side of each crepe for 45-60 seconds until surface appears dry but not browned, as the uncooked side provides better adhesion when wrapping due to residual moisture.timing45-60 seconds