Devour on a pillow of refreshing mangoes wrapped in soft and light whipped cream with Hong Kong style mango pancakes.
It is the perfect light dessert with three things to indulge in: crepe-style pancakes, refreshing mangoes, and fluffy whipped cream. You only need simple ingredients, including eggs, sugar, milk, flour, light cream, and mangoes.
What Is Hong Kong Style Mango Pancake?
Hong Kong style mango pancake is also known as mango pancake or mango crepe. Judging from its name, this dessert is popularly sold at bakeries, dessert places, and cafes in Hong Kong and in dim sum restaurants. You will often find this dessert commonly served during the summer season when mangoes are ripe and sweet.
The outer layer of the mango crepe or pancake is typically thin, chewy, and soft. It is stuffed with a pillow of whipped cream and mango bits. The crepe is folded to keep everything inside, making it look like a puff of sweet goodness.
In my quick and easy recipe, you will make the crepe with eggs, sugar, oil, milk, and flour. The whipped cream is made by whisking light cream and sugar. Then, you simply assemble the thin crepe with the whipped cream and mango chunks at the center. It’s that easy!
Ingredient Suggestions & Alternatives
If you want to make a few tweaks to this dessert, you can follow my suggestions and alternatives below. I share what ingredient to use and how to replace it with a better substitute. You can also follow my tips on how to make different variations of this dessert.
- Egg– I use one egg and one egg yolk for this recipe. If you want to replace eggs, you can use mashed or pureed banana, applesauce, or pumpkin puree.
- Sugar– You will need sugar to sweeten the crepe and the light cream. You can use any type of sweetener, including white sugar, brown sugar, maple syrup, or coconut sugar.
- Oil– You can use any oil you have. Oil is mixed in the pancake batter to make a lighter and fluffier pancake with a crisp exterior. Use olive, avocado, sesame, or safflower oil for a healthier option. If you want a neutral taste, go for peanut, soybean, or vegetable oil.
- Milk– Milk adds a richer and creamier taste and texture to the batter. Use your preferred milk, such as soy milk, oat milk, or coconut milk, to name a few.
- Flour– Use all-purpose flour or regular flour. You can use other types of flour, but the texture will be different. If you want to make it gluten-free, go for gluten-free flour instead.
- Light cream– In this recipe, I use light cream to make the whipped cream with sugar. You can also use heavy cream if you don’t have light cream. To make this vegan-friendly, swap regular light cream with plant-based cream or non-dairy whipped cream such as coconut whipped cream. I highly recommend that you keep the cream chilled to hold its shape better.
- Mangoes– I prefer fresh ripe mangoes for a sweet filling. You can also use canned mangoes or pre-cut mangoes in the grocery store. If the mangoes are not ripe, the dessert will taste sour.
- Variations–
- Fruits– Swap mangoes for other fruits to create more flavors, such as durian, strawberry, blueberry, peach, banana, and pear, among other things.
- Vanilla extract– Add a small amount of vanilla extract to the batter or whipped cream. Vanilla extract enhances the overall flavor of the dessert. Plus, it boosts the aroma which makes it more enticing.
- Cornstarch– You can use cornstarch to add a slightly springy and fluffy texture.
- Toppings/garnish– After folding the pancakes, you can top it with more whipped cream, sprinkle some nuts, and drizzle maple syrup. You can also add a touch of coconut flavor with coconut flakes or a fresh minty taste with mint leaves. For a chocolatey kick, try adding bits of chocolate as well. If you are in the mood for something soft and icy, add a scoop of ice cream with your chosen flavor, such as classic vanilla, chocolate, and mango.
What You Need To Make Hong Kong Style Mango Pancakes
Kitchen Items
Although the dessert is fast and easy to make, it will make it more convenient if you have the following kitchen items:
- Mixing bowls
- Sieve
- Non-stick pan
- Spatula
- Whisk
These are my recommended kitchen items that will make it easier to cook, mix, or whisk. For a larger thin crepe, I suggest using a 10” or 12” non-stick pan. A non-stick pan should be used to make a perfect round pancake without damaging its shape.
When taking out the pancake, use a flexible nylon or silicone spatula. A bendable thin spatula helps pick up the pancake effortlessly without breaking it.
Ingredients
Pancake
- 1 egg
- 1 egg yolk
- 10g sugar
- 30g oil
- 200g milk
- 100g flour
Fillings
Whipped Cream
- 200g light cream
- 20g sugar
2 mangoes
Recipe Steps To Make Hong Kong Style Mango Pancakes
The three main steps of the recipe are making the pancakes, whisking the whipped cream, and assembling them all together. You can make this recipe in just 15 to 30 minutes. Check out my recipe video on Instagram and TikTok!
In a bowl, mix one egg, one egg yolk, sugar, oil, milk, and flour.
Stir well and strain it using a sieve.This separates clumps and makes the pancake smoother. The mixture should have a smooth finish without large clumps of flour.
In a non-stick pan, pour the pancake batter. Pour a thin layer. Do not pour too much as you want to make thin crepes that are foldable. Do not also make it too thin since you want a good base that will not break easily when taken out.
Cook on low heat until the pancake forms big bubbles. This usually takes time since it is low heat. Do not cook on medium or high heat or else the pancake will quickly burn. Moreover, you will not get the soft and fluffy texture as you would on low heat.
Once cooked, remove from the pan and repeat the same steps for the next pancake.
In another mixing bowl, add light cream and sugar.
Whisk until it becomes creamy and foamy, similar to whipped cream.
Assemble the pancake by laying the pancake on a plate and topping it with whipped cream and two mango pieces in the center.
Top the mangoes with more whipped cream.
Cover the filling by folding each side of the pancake inward. You should be able to make a rectangular pillow of pancake.
Serve it chilled and top it with your favorite toppings, such as maple syrup, ice cream, or more whipped cream.
Light & Fluffy Hong Kong Style Mango Pancakes
Ingredients
Pancake
- 1 egg
- 1 egg yolk
- 10 g sugar
- 30 g oil
- 200 g milk
- 100 g flour
Fillings
- 200 g light cream
- 20 g sugar
- 2 mangoes
Instructions
- In a bowl, mix one egg, one egg yolk, sugar, oil, milk, and flour.
- Stir well and strain it using a sieve.This separates clumps and makes the pancake smoother. The mixture should have a smooth finish without large clumps of flour.
- In a non-stick pan, pour the pancake batter. Pour a thin layer. Do not pour too much as you want to make thin crepes that are foldable. Do not also make it too thin since you want a good base that will not break easily when taken out.
- Cook on low heat until the pancake forms big bubbles. This usually takes time since it is low heat. Do not cook on medium or high heat or else the pancake will quickly burn. Moreover, you will not get the soft and fluffy texture as you would on low heat.
- Once cooked, remove from the pan and repeat the same steps for the next pancake.
- In another mixing bowl, add light cream and sugar.
- Whisk until it becomes creamy and foamy, similar to whipped cream.
- Assemble the pancake by laying the pancake on a plate and topping it with whipped cream and two mango pieces in the center.
- Top the mangoes with more whipped cream.
- Cover the filling by folding each side of the pancake inward. You should be able to make a rectangular pillow of pancake.
- Serve it chilled and top it with your favorite toppings, such as maple syrup, ice cream, or more whipped cream.
