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Mango Pancakes: A Delightful Dessert or Luxurious Breakfast

Mango Pancakes
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Mango Pancakes are a delightful treat, perfect for a luxurious breakfast or a light dessert. These delicately thin, bright yellow crêpes are filled with fresh, juicy mango slices and sweet Chantilly cream, creating a harmonious blend of flavors. Originating from Hong Kong, this recipe is simple to make and sure to impress. Follow the tips below for the best results, and enjoy a taste of tropical indulgence!

Ingredients

Scale

For the Pancakes:

  • 45g plain flour
  • 2 tbsp cornflour
  • 20g icing sugar
  • 20g caster sugar
  • Pinch of salt
  • 200ml warm full-fat milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • ¼ tsp yellow food colouring (optional)
  • Knob of butter, for frying

For the Filling:

  • 250ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2–3 ripe mangoes (peeled and sliced into chunks)

To Serve (optional):

  • Icing sugar, for dusting
  • Fresh mint sprigs

Instructions

  1. Prepare the Batter:
    • Sieve the plain flour, cornflour, and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.
    • In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract, and food colouring (if using).
    • Make a well in the centre of the dry ingredients, pour in the wet mixture, and whisk until smooth.
    • Pass the batter through a sieve into a clean bowl to remove any lumps.
  2. Cook the Pancakes:
    • Heat a non-stick pan over medium heat and add a small knob of butter.
    • Pour about 50ml of batter into the pan, swirling it to coat the base evenly. Cook for about 1 minute or until the pancake is set and lightly golden underneath.
    • Gently loosen the edges with a spatula and flip the pancake onto a plate. Repeat with the remaining batter.
  3. Prepare the Filling:
    • Whip the double cream with icing sugar and vanilla extract until medium peaks form.
    • Slice the mangoes into large chunks.
  4. Assemble the Pancakes:
    • Place a cooled pancake on a plate and lay a few mango chunks in the centre.
    • Add a dollop of whipped cream on top of the mango.
    • Fold the sides of the pancake over the filling, creating a parcel. Repeat with the remaining pancakes.
  5. Serve:
    • Dust with icing sugar and garnish with fresh mint sprigs if desired.
    • Serve immediately or chill in the fridge for 30 minutes to firm up before slicing.

Notes

  1. Smooth Batter: Ensure the batter is lump-free by sieving it. This step is crucial for achieving thin, even pancakes.
  2. Non-Stick Pan: Use a good-quality non-stick pan to prevent the pancakes from tearing when flipping.
  3. Ripe Mangoes: Choose ripe, sweet mangoes for the best flavor. Indian or Pakistani varieties are ideal.
  4. Whipped Cream: Whip the cream to medium peaks—over-whipping can cause it to split.
  5. Chill Before Serving: Let the filled pancakes chill in the fridge for 30 minutes to firm up, making them easier to slice and serve.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mango-pancakes-a-delightful-dessert-or-luxurious-breakfast/