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Hong Kong style mango pancake (芒果班戟)

Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 pancakes
Calories: 175 kcal
Course: Dessert
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. Add lightly beaten eggs and melted butter. Mix well.
  3. Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
Cook the pancakes
  1. Heat up a non-stick skillet/frying pan over low heat.
  2. Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
  3. 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).
  4. Repeat the procedure until you finish the batter mixture (see note 3).
Whip the cream
  1. While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.
Assemble the pancakes
  1. Lay one pancake on a flat surface (shiny, smooth side facing down).
  2. Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
  3. 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
  1. 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

  • Please note that measuring flour, starch (or custard powder) and icing sugar by cup is less accurate than by weight.
  • I use custard powder (Bird's Custard) instead of cornstarch for my mango pancakes. This is to produce a yellow color.
  • The batter for this recipe makes 12 pancake wrappers (each measures about 15cm/6 inches in diameter). However, please feel free to adjust the size according to your pan size.
  • Use other fruits as filling: you may choose other soft flesh fruit as the filling. Durian is a classic choice. Strawberry, kiwi fruit, banana, ripe peach and melon are great too.
  • Use other fruits as filling
  • Colour the pancakes: You can make the pancake in different colors to match the fruit. I add a little beetroot juice to the batter to achieve pink and some matcha powder for green (Tip: It’s better to mix matcha powder with a little hot water before adding to the batter).
  • Colour the pancakes

Nutrition Information

Serving 1pancake Calories 175kcal (9%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 74mg (25%) Sodium 36mg (2%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 857IU (17%) Vitamin C 13mg (14%) Calcium 53mg (5%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 175

% Daily Value*

Serving 1pancake
Calories 175kcal 9%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 74mg 25%
Sodium 36mg 2%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 857IU 17%
Vitamin C 13mg 14%
Calcium 53mg 5%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.