Fresh mango chunks topped with fluffy whipped cream, then wrapped with thin, moist and elastic crepes. mango pancakes are a dessert to die for.
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Pin ItDuring my holidays in China I always enjoy visiting a popular dessert chain called Honeymoon Dessert/满记甜品, a brand originated in Hong Kong selling both Chinese traditional and Asian fusion desserts. I love its signature dish Mango Pancakes/芒果班戟 so much I tried to replicate it in my own kitchen.
What are mango pancakes
Although known as mango pancakes, this dessert doesn’t appear to be what its name suggests. They are actually whipped cream and fresh mango chunks wrapped in thin crepes (more like french crepes than an American pancake).
Mango pancakes are not typically Chinese and their place of origin remains a mystery. According to my research, they are very popular in Hong Kong bakeries and dessert shops. Whereas in Australia, mango pancakes come in a roll shape (like Spring Rolls) and are commonly served in Chinese restaurants (especially Dim Sum restaurants).
If you love fresh fruit and appreciate a light dessert, mango pancakes are a perfect choice. You’ll adore their three layers of delight: moist, elastic pancakes; light, fluffy cream; and soft, sweet mango. And they’re surprisingly simple to make!
Ingredients
To make Hong Kong style mango pancakes, you’ll need the following ingredients:
- Ripe mangoes
- Double cream (or whipping cream), plus vanilla extract and icing sugar for flavor
- Ingredients for the pancakes: all-purpose flour, cornstarch (or custard powder), powdered sugar (aka icing sugar), milk, eggs, melted butter.
🌟 NOTE: For photographing this recipe, I used custard powder (Bird’s Custard), instead of cornstarch, as it yields a more appealing yellow color.
How to make them
Step 1: cook the pancakes
The pancakes should be very thin, smooth, moist, and slightly elastic. I’ve learned a few tips through multiple recipe testings:
- Prepare the batter by mixing all the ingredients for the pancakes. It should have a smooth, runny consistency.
- Pour the batter through a sieve to remove any lumps.
- Keep your skillet/frying pan (ideally non-stick) at the right temperature: low enough to allow the batter to swirl into a nice round shape, yet high enough to cook the pancakes quickly without drying them out. You might find it a bit tricky making the first 1 or 2 pancakes. I’m sure you will soon figure out the best level of heat for your cookware.
Step 2: whip the cream
Add vanilla extract and a small amount of powdered sugar to the cream, then whip it until stiff peaks form. If you don’t have a sweet tooth, like me, you can omit the sugar, as the sweetness from the pancakes and the mango may be enough.
Step 3: slice the mangoes
Choose ripe mangoes then cut their flesh into chunks. For a better presentation, I suggest using one large piece of mango for each pancake. When you cut the pancake through, a nice neat look will appear on each side.
Step 4: shape the dessert
Lay one pancake on a surface. Put a big spoonful of whipped cream in the middle, then place a piece of mango on top. Wrap the cream and mango from four sides, forming a pillow-like shape.
When wrapping, use minimum pressure on the pancakes. Otherwise you might tear them or push the cream to the side then end up with a very flat shape.
Variations
Apart from mango pancakes, durian pancakes/榴莲班戟 are also very popular. Since durian is not commonly available outside Asia, I picked other fruits as fillings.
Strawberry and kiwi are my favorite options. They both have sweet, soft flesh and they look stunning when cut through. Banana, melon and ripe peach also work for this recipe.
How to color the pancakes
I experimented with several ways to color the pancakes to match different fruits.
- Yellow: To match the yellow/orange color of mango, I replace cornstarch with custard powder (Bird’s Custard) which gives the batter a yellower look.
- Pink: For strawberries, I add a little juice from beetroot to achieve a pink color.
- Green: Matcha powder (finely ground powder of green tea, commonly used in Japanese cuisine) is added for a green appearance to match kiwi fruit.
FAQs
A: Absolutely. Store the batter in the fridge. Make sure to bring it back to room temperature and stir it well before cooking.
A: It’s perfectly fine to store them overnight in the fridge and their texture won’t change.
Other dessert recipes
Looking for more classic Chinese treats? Have a look at these popular ones:
📋 Recipe card
Hong Kong style mango pancake (芒果班戟)
Video
Ingredients
For the pancakes
- 240 ml milk, 1 cup
- 50 g all-purpose flour , ⅓ cup, see note 1
- 30 g cornstarch, or custard powder, ¼ cup, see note 2
- 25 g powdered sugar, ¼ cup
- 3 medium eggs, lightly beaten
- 2 teaspoon butter, melted
For the filling
- 300 ml double cream, or whipping cream, 1¼ cups
- ½ teaspoon vanilla extract
- ½ tablespoon powdered sugar
- 2 large mangoes, peeled and cut into chunks
Instructions
Prepare the batter
- Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and powdered sugar into the bowl. Mix with a balloon whisk until well combined.
- Add lightly beaten eggs and melted butter. Mix well.
- Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
Cook the pancakes
- Heat up a non-stick skillet/frying pan over low heat.
- Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
- When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
- Repeat the procedure until you finish the batter mixture (see note 3).
Whip the cream
- While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.
Assemble the pancakes
- Lay one pancake on a flat surface (shiny, smooth side facing down).
- Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
- Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
Store & serve
- You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
so simple, easy to follow instructions that aren’t too wordy.
Perfect consistency of crepe, light, soft but the right amount of stretch and chew.
Absolutely how i remember them.
I swapped out the cream for whipped coconut cream & used lactose free milk for a dairy free option. Still INCREDIBLE!
Thank you so much for the kind words! I’m delighted you found the recipe easy to follow. Your dairy-free twists sound delicious—so glad they worked out perfectly!
Great recipe, however I adjusted the sugar to taste.
Thanks for the feedback Sue!
This was amazing! Key tip, cook the batter on low heat and dont allow them to brown. There’s nothing I’d change in the recipe
It’s perfect
Thank you for trying out my recipe and your kind review!
Mango pancake is an Australian invention!
Thanks Oz for your input (however external links are not permitted on this website for security reasons therefore yours has been removed)
Hi Wei, fantastic recipe! You mentioned that it’s best to refrigerate for at least 30 minutes before serving. Is it ok to leave the assembled pancakes in the fridge overnight? Or would the pancake get too soggy? Thank you
Yes, you can store them in the fridge overnight.
Hi Wei,
Thank you so much for such delicious recipe, today i have tried it for the first time and it came out so perfect and delicious. but can i make the batter before night and store it in the refrigerator? does it make the batter too thick?
Thanks
Glad you liked my recipe! You can make the batter in advance. Make sure you bring it to room temperature before cooking. Also, stir the batter very well before pouring it into the pan.