Hong Kong Mango Pancake Recipe

There’s something incredibly satisfying about crafting these delicate mango crepes, folding vibrant slices of ripe mango and creamy whipped filling into a tender, sweet pancake. The blend of custard powder and vanilla brings a comforting aroma, while the patience of letting the batter rest and the final chill before indulging elevates simple ingredients to a dessert that’s both nostalgic and refreshingly modern.

Creating recipes that harmonize delectable flavors and textures is my passion, and one of my all-time favorites is the Hong Kong Mango Pancake. This is not really a pancake in the American sense; it is a lovely treat that combines a fluffy pancake made from eggs, milk, and flour (that is, from a batter not too different from a French crêpe), with the sweetness of ripe mangoes.

And what an addition those fresh mangoes are; they not only send the flavor over the top, but they are also packed with vitamins A and C. The Hong Kong Mango Pancake may well be the only dessert I know that can be considered a health food.

Hong Kong Mango Pancake Recipe Ingredients

• Eggs: Rich in protein and essential vitamins.
• Milk: Source of calcium and vitamin D.
• All-purpose flour: Provides structure and carbohydrates.
• Sugar: Adds sweetness and enhances flavor.
• Custard powder: Adds creamy texture and subtle flavor.
• Heavy cream: Adds richness and smoothness.
• Ripe mangoes: Naturally sweet, high in vitamins C and A.

Hong Kong Mango Pancake Recipe Ingredient Quantities

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• 2 large eggs
• 200 ml milk
• 100 g all-purpose flour
• 20 g sugar
• 10 g custard powder
• Pinch of salt
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 300 ml heavy cream
• 2 tablespoons icing sugar
• 2 ripe mangoes

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How to Make this Hong Kong Mango Pancake Recipe

1. In a bowl for mixing, blend well together the eggs, milk, sugar, custard powder, and a small amount of salt until smooth.

2. Sift the flour into the mixture, and fold it in slowly and carefully, making sure that no lumps remain. Then, when the flour is already thoroughly mixed in, stir in the vegetable oil and the vanilla extract.

3. Put the batter in the refrigerator for at least 30 minutes before using it.

4. Preheat a non-stick skillet over medium-low heat. Lightly grease it with a small amount of oil.

5. Put a scant 1/4 cup of batter into the pan, swirling it around to create a thin, even pancake. Cook for 1-2 minutes, or until the edges are lifting away from the pan, then flip it and cook for another minute. Repeat with the remaining batter.

6. Mangoes should be peeled and chopped into thick slices.

7. In a cold bowl, beat the heavy cream with powdered sugar until the mixture holds stiff peaks.

8. Put a pancake on a plate, then add a dollop of whipped cream in the center and top with a few slices of mango.

9. Enclose the filling by folding the pancake over it like an envelope.

10. For the best texture, chill the filled pancakes in the refrigerator for 1 hour before serving. Enjoy!

Hong Kong Mango Pancake Recipe Equipment Needed

1. Mixing bowl
2. Whisk
3. Sifter
4. Measuring cups and spoons
5. Non-stick skillet
6. Spatula
7. Knife
8. Cutting board
9. Refrigerator
10. Electric mixer or whisk
11. Cold bowl for whipping cream
12. Plate for serving

FAQ

• What can I use instead of custard powder?Custard powder can be replaced with a combination of cornflour, vanilla essence, and a little imagination. The result is similar in flavor and consistency.
• Can I prepare the pancakes in advance?
  Yes, you can make the pancakes in advance. Store them in an airtight container in the refrigerator, and assemble with mango and cream just before serving.
• How can I ensure the pancakes are thin and even?Put a small quantity of batter in the frying pan and rotate it to cover the bottom evenly and thinly; this will ensure that you get pancakes that are uniformly thick.
• What type of mangoes work best for this recipe?Use sweet, ripe mangoes, such as Ataulfo or Haden, to achieve the best flavor and texture in your pancakes.
• Can I use whipped cream instead of heavy cream?Pre-whipped cream is acceptable, but don’t overdo it on the sweetness. You want the flavor balance to be just right.
• Is there a gluten-free option for this recipe?Replace all-purpose flour with a gluten-free flour blend to make the pancakes gluten-free.

Hong Kong Mango Pancake Recipe Substitutions and Variations

200 ml milk – Replace with almond milk or soy milk for a dairy-free alternative.
100 g all-purpose flour – For a lighter texture, substitute with cake flour; for gluten-free, use gluten-free flour.
20 g sugar – You can use the same amount of honey or maple syrup as a natural sweetener. It works in equal amounts.
1 tablespoon vegetable oil – Use melted coconut oil or canola oil instead.
300 ml cream – For dairy-free, substitute with coconut cream.

Pro Tips

1. Custard Flavor Boost For a richer custard flavor, consider using a high-quality custard powder or adding a little extra custard powder to the batter. Just be cautious not to overdo it, as it could affect the consistency of the batter.

2. Chilling the Batter Make sure to let the batter rest in the refrigerator for at least 30 minutes. This will help relax the gluten in the flour, resulting in lighter, more tender pancakes.

3. Control Your Heat When cooking the pancakes, maintain a medium-low heat. This ensures that the pancakes cook through evenly without burning. If the pan becomes too hot, the outside may brown too quickly, leaving the inside undercooked.

4. Whipping Cream Tips Ensure that the bowl and beaters are cold before whipping the cream. This helps the cream whip up faster and achieve stable peaks. Also, don’t over-whip the cream as it can turn into butter.

5. Mango Selection Use ripe but firm mangoes for the best flavor and texture. Overripe mangoes can become too soft and messy to work with, while underripe mangoes may lack sweetness and flavor.