Hong Kong style mango pancake (芒果班戟)

Hong Kong style mango pancakes filled with mango pieces and whipped cream

5 from 49 votes

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 Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Chinese

Servings: pancakes

Calories: 175kcal

Author: Wei Guo

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

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.
Add lightly beaten eggs and melted butter. Mix well.
Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).

Cook the pancakes

Heat up a non-stick skillet/frying pan over low heat.
Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
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).
Repeat the procedure until you finish the batter mixture (see note 3).

Whip the cream

While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.

Assemble the pancakes

Lay one pancake on a flat surface (shiny, smooth side facing down).
Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
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

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

1. Please note that measuring flour, starch (or custard powder) and icing sugar by cup is less accurate than by weight.

2. I use custard powder (Bird's Custard) instead of cornstarch for my mango pancakes. This is to produce a yellow color.

4. 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.

4. 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.

5. 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).

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