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.