These Mango Pancakes are a tribute to Australia’s summer hero – the mango. Paper-thin crepes cradling luscious whipped vanilla cream and thick, juicy mango slices are all you need to transport yourself to a dim-sum feast at home. Light yet indulgent, they’re a refreshing treat for warm days or whenever you crave something exotic and sweet.
Whether you’re recreating a yum cha memory or trying something new, these fluffy mango pancakes are deceptively simple and irresistibly delicious. You’ll love how easy they are to make and how beautifully they showcase ripe mangoes in their purest form. The combination of textures – smooth, creamy, fruity – makes every bite unforgettable.
Full Recipe:
For the Crepes:
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1 cup full-fat milk
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1/3 cup plain flour
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1/4 cup cornflour (cornstarch)
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1/4 cup icing sugar (powdered sugar)
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3 large eggs
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1/4 tsp yellow food colouring
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Canola oil spray
For the Filling:
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3/4 cup thickened (heavy) cream, fridge cold
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3 tbsp icing sugar, sifted
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1/2 tsp vanilla extract
Mango:
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2 large ripe mangoes, peeled and sliced into 10–12 thick pieces
Directions:
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Make the Batter: In a bowl, pour in the milk. Sift the flour, cornflour, and icing sugar over it and whisk until smooth. Add eggs and food colouring, whisk again until the mixture is very thin and lump-free.
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Rest: Cover the batter and refrigerate for 1 hour. This is essential to get soft, flexible crepes.
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Cook the Crepes: Heat a non-stick 18cm/7” pan over medium-low heat and lightly spray with oil. Pour 3 tbsp (45ml) of batter in the center and swirl to evenly coat. Cook for 45 seconds to 1 minute until set (do not flip). Carefully loosen edges with a rubber spatula and flip out onto a board, cooked side up. Repeat to make 10–12 crepes. Let cool completely.
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Make the Cream: Beat the cold cream with icing sugar and vanilla extract until stiff peaks form.
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Assemble: Place a crepe (cooked side in) on a work surface. Spread a 1cm-thick layer of whipped cream slightly below the center, shape it like your mango slice. Place a mango slice on top. Fold the bottom up, sides in, and roll tightly like a burrito, seam side down. Repeat.
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Serve Immediately: These are best fresh and chilled slightly before eating, like a creamy spring roll!
Prep Time: 10 minutes (plus 1 hr chill) | Cooking Time: 20 minutes | Total Time: 1 hr 30 minutes
Kcal: Approx. 210 kcal per pancake | Servings: 10–12 pancakes
A Sweet Celebration of Mangoes
Mango pancakes are a beloved dessert, especially known to those who frequent yum cha (dim sum) restaurants. Soft, tender crepes filled with lightly sweetened vanilla whipped cream and thick slices of ripe mango – it’s no wonder these treats are considered a highlight on many dessert menus. They combine simplicity and elegance, celebrating the lushness of mangoes with every bite. While traditionally found in Cantonese cuisine, mango pancakes have earned global admiration for their refreshing, fruity profile and minimalist construction.
In Australia, where mangoes are among the most cherished summer fruits, these pancakes have become a homemade delicacy as well. When mango season hits, there’s a burst of creativity in kitchens, and this recipe is often at the top of the list. It not only brings back nostalgic feelings of yum cha weekends but also offers a fun way to showcase mangoes in their prime.
What Makes Mango Pancakes Special?
Unlike heavy desserts laden with sugar and fats, mango pancakes are surprisingly light. The crepe, while soft and pliable, is delicate in taste, allowing the mango and cream to shine. There’s no need for fancy fillings or rich sauces. The beauty of this dessert lies in its restraint – letting the natural sweetness of the mangoes lead the way.
What sets them apart is also the texture experience. You get the silky cream, the slightly rubbery yet paper-thin crepe, and the juicy firmness of mango all in one bite. It’s almost like dessert sushi, rolled up neatly and meant to be eaten with your hands. The crepe is always cooked on one side only, so when rolled, the outside is smooth and flawless – a small but impactful detail that elevates presentation.
These pancakes also have a universal appeal. Kids love them for the soft sweetness, adults enjoy their elegance, and food lovers appreciate the craftsmanship. They make a beautiful addition to tea parties, brunches, or as a cool summer treat after dinner.
Origins and Cultural Background
While mango pancakes are a modern take on crepes, their popularity grew from traditional Cantonese dessert culture. In Hong Kong and Southern China, mangoes have long been used in sweets, often paired with cream or coconut milk. The invention of mango pancakes is believed to be a creative blend of Chinese culinary preferences with Western techniques—specifically French crepes.
Yum cha, which means “drink tea,” refers to the traditional Chinese practice of morning or afternoon tea accompanied by a variety of small dishes known as dim sum. Mango pancakes found their way into this world as a non-traditional yet highly welcomed addition, offering a fruity, creamy counterbalance to the many savory and steamed dishes served during yum cha.
Over time, restaurants in Australia, the US, and parts of Europe have adopted the dessert, often tailoring it to local tastes by adjusting the type of cream or mangoes used. In places where fresh mangoes are seasonal, this dish is particularly popular during the warmer months.
Why Make Them at Home?
There are several reasons to attempt making mango pancakes at home rather than ordering them out. First and foremost: cost. At many yum cha spots, a pair of mango pancakes can set you back more than $10, especially at upscale establishments. Making a dozen at home costs just a fraction of that—often less than 25% of the restaurant price.
Secondly, homemade mango pancakes give you full control over the quality and quantity of ingredients. You can choose your favorite mango variety, adjust the sweetness of the whipped cream, and even experiment with flavors like pandan, matcha, or coconut in the crepe batter. Some cooks prefer to add a dash of lime zest to the cream for added brightness, while others love pairing mangoes with a hint of cardamom or rose water.
Lastly, making them at home is fun. There’s something incredibly satisfying about perfecting crepes and rolling them neatly around fresh fruit. It’s also an excellent dessert to prepare with kids or as part of a group activity. Once you’ve tried it once or twice, the process becomes second nature.
Choosing the Right Mangoes
The mango is the star of this dish, so choosing the right variety makes a big difference. In Australia, Honey Gold and Kensington Pride are top picks. Honey Gold offers a firm, sweet flesh with very little fiber—perfect for slicing and holding its shape. Kensington Pride is softer but packed with tropical flavor. R2E2 and Keitt varieties are also popular due to their balance of sweetness and tang.
Wherever you live, go for ripe but not overripe mangoes. They should be fragrant, yield slightly to the touch, and have vibrant orange flesh. Overripe mangoes may be too soft and juicy, which can lead to a messy pancake that breaks apart. Underripe mangoes lack sweetness and can clash with the cream’s delicacy.
Slicing technique also matters. You want thick, consistent pieces that can sit neatly inside the crepe and give a good bite. If your mango is too slippery or irregular, it might affect the roll or cause the filling to ooze out. Some cooks even chill the mango slices before assembly to help them hold shape better.
Tips for Success
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Resting the batter is key: A one-hour rest time allows the flour to fully hydrate, which makes for more elastic, pliable crepes.
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Use a good non-stick pan: Because the crepes are thin and delicate, they must be cooked in a reliable non-stick surface. A crepe pan with sloped edges works beautifully.
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Don’t skip the food coloring: It may feel optional, but the pale yellow hue is part of what gives these pancakes their signature look. Without it, the crepes can look too plain or uneven in color.
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Cool the crepes fully before assembly: Warm crepes will melt the whipped cream. Room temperature or chilled crepes work best.
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Serve immediately: Once assembled, these are best eaten right away. The cream will start to lose structure after a few hours, especially in warm conditions.
Fun Twists and Variations
While the classic recipe is hard to beat, there’s room for creativity:
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Tropical fusion: Add pineapple or passionfruit to the filling for a burst of acidity.
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Chocolate drizzle: A light drizzle of melted dark chocolate or white chocolate adds extra indulgence.
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Coconut cream: Swap heavy cream for whipped coconut cream for a dairy-free, island-inspired twist.
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Mini versions: Make smaller crepes and slice mango into cubes to create bite-sized pancake rolls, perfect for entertaining.
These variations can elevate the dish for different occasions, from casual brunch to dinner parties or festive gatherings.
Conclusion
Mango pancakes are more than just a dessert—they’re a celebration of seasonal fruit, a nod to cultural fusion, and a testament to the beauty of simple ingredients used thoughtfully. They strike a harmonious balance between richness and freshness, making them a favorite among both traditionalists and modern dessert lovers.
Making them at home allows you to embrace the art of crepe-making while customizing the dish to your preferences. Whether you’re trying to recreate a yum cha experience or simply treating yourself during mango season, this dessert is sure to impress. It’s an easy yet elegant dish that feels indulgent without being heavy, and once you master the technique, you’ll be reaching for this recipe again and again.