Mango Pancakes are paper thin golden yellow pancakes that securely encase fresh chunks of mango and whipped cream. Delicately piercing the skin feel the cool smooth mango cheek slide off a cushion of oozing whipped cream. The sweet fruit squashed with vanilla flavour within a crinkly crepe make a rewarding ratio of juiciness and subtle substance. Reenergise yourself with this sweet indulgence and become awash with a summery happy feeling.
Mango pancakes may have originated at yum cha in Sydney. Yum cha is the Chinese version of brunch. Chinese restaurants that serve this usually open around 11 am. Cantonese speaking Aunties push heaving trolleys past every table while a stamp on a bill records each item you pick. The usual dishes are dim sims, pork buns, fried noodles and spring rolls but in between these savoury numbers are the occasional dessert. Mango pancakes are one of the sweeter ones. A simple crepe stuffed with syrupy ripe mangoes and cream similar to how a pavlova is decorated during summertime in Australia. We have been enjoying these at yum cha in Australia for the last 30 years.
Anecdotally Hong Kong born friends and family do not attribute mango pancakes with their classical yum cha experience but they do enjoy them in recent years from dessert cafes. Hong Kong has entire dessert cafes devoted to sweets created with tropical fruits such as durian or mango. So it’s possible mango pancakes originated in Australia!
At yum cha these are most commonly rolled in a rectangular shape. In this recipe we have folded them in a square shape. You are able to fit more mango in this way. Instead of a sliver you can fit a whole cheek. Simply scoop out a mango cheek and trim the curved edges. Then wrap like a little present.
No matter the origin we cannot help but indulge when we have a delightfully plump parcel of summery goodness in our hands. Like the green jasmine tea served at yum cha they seem to cleanse any oily residue from your delicious meal and reset you.
The golden yellow colour in this recipe is derived from a dash of turmeric powder so the pancake is coloured naturally without food dye.
Use a 22cm crepe pan or 24cm flat nonstick frying pan (surface pan area must be 22cm for 1/3 cup of mixture, if you use a smaller pan then use less mix so you get a nice thin crepe)
Types of mangos to choose, you want a mango with a firm but sweet flesh. My first choices here in Australia are kensington and honey gold.
Placing the mango pancakes in the fridge for 30 minutes before serving is an important step as the filling will solidify more making it a more pleasurable experience for the person holding and eating it.
Enjoy within 24 hours.
Mango Pancake Recipe
- 1 cup full cream milk
- 1/3 cup plain flour
- 1/3 cup cornstarch
- 1/3 cup icing sugar
- 3 eggs Large
- 1 tablespoon fully melted butter
- 1/4 teaspoon turmeric powder
Mango pancake filling
- 600 ml Thickened Cream
- 2 teaspoons Vanilla essence
- 1/3 Cup Icing sugar
- 1 teaspoon Cornstarch
- 3 Ripe Mangos
Mango Pancake Method
- Mix the dry ingredients together – flour, cornstarch, icing sugar & turmeric.
- Add 1/4 cup of milk to the dry ingredients & whisk until smooth.
- Add rest of the milk and mix.
- Beat eggs separately then mix into mixture.
- Add melted butter. Whisk all together and then strain the mix into a jug.
- Using a 22cm flat nonstick frying pan or crepe pan heat on low. Pour 1/3 of a cup of batter into the non stick pan and cook the crepes on one side only.
- Crepes are ready when there are air pockets starting to appear under the surface. Crepes do not need to brown in colour, cook on very low heat.
- Place on a plate to cool and repeat. They can sit on top of each other on the same plate.
Mango Pancake filling
- Whip cream, vanilla essence, icing sugar and corn starch to stiff peaks – put aside.
- Scoop the cheeks out of the mangos and cut into a rectangle.
- Lay the crepe down with the cooked side facing up – the uncooked shiny side will be on the outside. (Crepes must be cool to assemble).
- Scoop a big dollop of whipped cream in the centre and place the mango on top.
- Fold one side across the fruit. Fold the other side across. Press down gently so that no air is inside then fold across the other way and finally push the last remaining flap down and turn it over. Place them in the fridge for 30minutes before serving to hold the shape better.
- Enjoy within 24 hours.