Description
Hong Kong Mango Pancake is a popular dessert consisting of a light and fluffy crepe filled with whipped cream and fresh mango slices, commonly found in Hong Kong dessert shops.
Ingredients
Units
Scale
- 2 ripe mangoes, peeled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup water
- 1 tablespoon melted butter
- Yellow food coloring (optional)
Instructions
- In a mixing bowl, combine flour, cornstarch, and granulated sugar.
- Whisk in eggs, milk, water, and melted butter until smooth. Add a few drops of yellow food coloring if desired.
- Strain the batter to remove any lumps, then let it rest for 20 minutes.
- Heat a non-stick skillet over medium-low heat. Pour a small amount of batter to make a thin crepe. Cook until the surface is dry but not browned. Remove and cool.
- In another bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place a crepe on a flat surface. Add a spoonful of whipped cream and a few mango slices in the center.
- Fold the crepe over the filling like an envelope to form a rectangular pancake. Repeat with remaining crepes and filling.
- Chill the mango pancakes in the refrigerator for at least 30 minutes before serving.
Notes
- Use ripe mangoes for the best flavor and texture.
- Keep the pancakes chilled until serving to maintain shape and freshness.
- You can substitute other fruits like strawberries or kiwi if desired.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 14g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
