Hong Kong Style Mango Pancakes
These Hong Kong style mango pancakes are the only thing I want to eat this summer. They’re cold, soft, light, fresh and just so, so good.
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These Hong Kong style mango pancakes are made of 3 components: a simple crepe, whipped cream and mango (obviously).
The crepes are eggless, soft and cooked only on one side. I like to use one big piece of mango inside each and for the wrapper, I add a little bit of roasted beetroot for that beautiful pink colour which is completely optional, but it looks really really cute. Especially with the orangish yellow mango? The contrast is just perfect.
No eggs, no stabilisers, no gelatin- this is just a very simple recipe with very simple ingredients.
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Hong Kong Style Mango Pancakes
servings
6
prep time
20 min
cook time
15 min
Ingredients
Crepe Wrapper
- ¾ cup (200 g) milk, adjust accordingly
- 1½ tbsp roasted beetroot, optional
- ½ cup (60 g) all purpose flour
- 1 tbsp (7 g) tapioca starch (or cornflour)
- 1 tbsp (7 g) powdered sugar
- 1 tbsp (13 g) melted butter (or neutral oil)
- ½ tsp vanilla extract
Whipped Cream
- 1 cup (240 ml) whipping cream, cold
- 2 tbsp (14 g) icing sugar (or powdered sugar)
- 2 tbsp condensed milk, optional- can be substituted with 1 tbsp sugar
- ¼ tsp vanilla extract
Fruit
- 2 sweet ripe mangoes
Instructions
- Make the crepe batter: Blend roasted beetroot with milk and strain it. This step is optional, you can just use plain milk too. Mix the strained liquid with all purpose flour, starch, powdered sugar, melted butter and vanilla. Whisk well and strain once more to make sure the batter is smooth. Refrigerate for 1 hour if you can. It helps make smoother crepes but you can cook them right away too.
- Cook the crepes: Lightly butter a nonstick pan and heat it on low. Pour a ladleful of batter and swirl the pan gently to spread it thin. Cook only on one side for 1 to 2 minutes until the surface looks set and the crepe lifts off easily. Let them cool completely before filling.
- Whip the cream: In a bowl, whip whipping cream with icing sugar, condensed milk and vanilla until medium strong peaks form. Make sure all your equipment is cold.
- Cut the mango: You need 2 mangoes for 6 crepes. Cut each mango into four parts- two big slices and two smaller side pieces. For each mango, 2 crepes get one big piece each and 1 crepe gets 2 small side pieces.
- Assemble: Place a crepe with the cooked side facing up. Add some whipped cream to the centre, place your mango slice, top with more cream and wrap it up like a parcel. Optional- chill it for a few minutes in the fridge and enjoy cold!
Recipe Video
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Absolutely loved this recipe!! So simple yet so delicious. Makes me want to keep making till I get tired of it
