Hong Kong Style Mango Pancakes – Silky & Sweet

These Hong Kong Style Mango Pancakes are a light, refreshing dessert that perfectly balances tender crepe-like pancakes with sweet ripe mango and airy cream. Loved in tea houses and dessert spots from Hong Kong to homes around the world, this treat brings a burst of tropical flavor wrapped in delicate, pillowy batter. Each bite reveals silky cream and juicy mango cubes that melt together beautifully, delivering sweetness that’s bright but not overwhelming. This dessert is ideal after a spicy meal, as a special brunch treat, or anytime you’re craving something fruity and elegant. The aroma of fresh mango and hint of vanilla from the cream will make your kitchen feel like a cozy café. Whether you’re a beginner baker or a seasoned cook, this recipe is approachable and satisfying, promising impressive results without complexity.

Why You’ll Love This Recipe

• Light, tender pancake wraps with juicy mango filling
• Balanced sweetness and fresh tropical flavor
• Elegant dessert perfect for gatherings or brunch
• Simple ingredients with minimal prep
• Refreshing contrast of creamy and fruity textures

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1 cup milk
• 2 large eggs
• 1 tbsp melted butter
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for cream)
• 2 ripe mangoes, peeled and cubed
• Extra mango slices for garnish (optional)

Save

How to Make Hong Kong Style Mango Pancakes – Silky & Sweet

• In a mixing bowl, whisk together flour, cornstarch, sugar, and salt.
• Add milk, eggs, melted butter, and vanilla extract, whisking until smooth batter forms.
• Heat a non-stick skillet over low-medium heat and lightly grease with a little butter.
• Pour a small ladle of batter into the pan, swirling to create a thin, even pancake.
• Cook until bubbles form on the surface, then flip and cook briefly until set; keep warm.
• In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
• Lay each cooled pancake flat and spread a spoonful of whipped cream in the center.
• Add cubed mango pieces on top of the cream.
• Fold edges gently over filling, creating a soft pouch or roll.
• Arrange finished pancakes on a serving plate and garnish with extra mango slices.

Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 pancakes
Cuisine: Hong Kong Dessert
Course: Dessert

Flavor Profile Breakdown

• Sweet, juicy mango bursts with tropical aroma
• Silky, light cream adds smooth richness
• Soft, tender pancake wrapper
• Subtle vanilla notes throughout
• Refreshing and not overly sweet

Pro Tips for Best Results

• Use ripe, fragrant mango for maximum flavor.
• Keep heat low — pancakes cook best slowly and evenly.
• Chill cream bowl for fluffier whipped cream.
• Stack finished pancakes with parchment between to prevent sticking.
• Serve soon after assembling for best texture.

Variations & Substitutions

• Substitute whipped cream with mascarpone for richer filling.
• Add shredded coconut for texture contrast.
• Swap mango for kiwi or mixed berries.
• Drizzle with honey or sweet condensed milk.
• Use gluten-free flour blend for dietary needs.

Common Mistakes to Avoid

• Cooking pancakes on high heat — leads to uneven browning.
• Overwhipping cream — it can become grainy.
• Using underripe mango — flavor won’t be as vibrant.
• Overfilling pancakes — hard to fold and serve.
• Skipping cornstarch — batter won’t be as tender.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with Thai iced tea or jasmine tea.
• Dust with powdered sugar for an elegant finish.
• Add a scoop of vanilla ice cream for extra indulgence.
• Present on colorful dessert plates for brunch.

Storage & Reheating Tips

• Best enjoyed freshly made; texture changes if stored too long.
• Refrigerate leftover assembled pancakes up to 1 day.
• Keep cream filling separate if preparing ahead.
• Reheat gently in warm oven (300°F / 150°C) for a few minutes.
• Avoid microwave — pancakes may become tough or soggy.

Nutrition Information (Approximate)

Calories: 190 kcal
Protein: 4 g
Carbohydrates: 28 g
Fat: 8 g
Fiber: 1 g
Sugar: 18 g
Sodium: 70 mg

Final Thoughts

Hong Kong Style Mango Pancakes blend silky texture, gentle sweetness, and bright fruitiness into a dessert that feels light yet satisfying. This recipe is perfect for any occasion — from casual family meals to sophisticated weekend brunches. Its balance of flavors and inviting presentation make it a crowd-pleaser that’s sure to return to your recipe rotation.

FAQs

What makes these pancakes “Hong Kong style”?
They’re ultra-thin, tender pancake wraps filled with whipped cream and fresh mango, a popular dessert in Hong Kong cafés.

Can I use frozen mango instead of fresh?
Yes — thaw and drain excess juice before filling to avoid soggy pancakes.

Is this dessert very sweet?
No — sweetness is balanced by fresh fruit and light cream, making it refreshing rather than cloying.

How do I keep pancakes from tearing?
Cook gently over low heat and ensure batter is smooth for elastic texture.

Can I prepare fillings ahead of time?
Yes — whip cream and cube mango earlier, then assemble just before serving.