Mango Pancakes – A Creamy Asian Dessert!

Written by Luisa Davis on . Posted in food

If you ever have been to China or Hong Kong, Mango Crepes is one good delicacy you must have tried or been heard about. There, even the simple pancakes are served with special stuffing rolled inside. If you are new to this particular Chinese dessert, then hang on! as we are here to share its rich and scrumptious recipe with you all.

Let me first share my experience of being introduced to this amazing mango dessert. I have always been a mango lover and always look for desserts with something mango in it. Just when I was going through a menu in a Chinese restaurant, I came to know about these delicious crepes. Since then I was in a constant search of its recipe so that I could get to taste it every now and then.

And while I searched for it, I happened to find lots of interesting facts about this mango dessert and also learned the many ways it is made around the globe. Now its time for you to jump on this roller coaster ride of fun and flavors and discover the epic blend of creamy mango filling in a soft and fluffy pancake.

Hong Kong Pancakes – A trip back in time

Let’s go back in time a little bit and find out what these basic pancakes have to do with Hong Kong. Where many people believe pancakes as an all-American Recipe, it is not entirely true. They may be greatly popular in the west, but Asia desserts also make excellent use of light flour crepes.

Whether they are served by the same names or differently, the basic recipe and use remains the same. These mango pancakes gained much popularity in Hong Kong during the British rule, and it was then served at every restaurant and food chain. And from that point, it reached to other parts of the worlds.

Wherever the Chinese diaspora spread, they took the recipe with them. Today, even in Australia, you will find many great places to enjoy Hong Kong pancakes filled with the same cream filling.

What is so great about mango pancakes?

The question here, has to be what is not so great about these pancakes? The answer would be a big ‘Nothing.’ It has a very simple and quick recipe. Probably, it takes few minutes you get it all done. Especially if you have stored the batter and kept it ready for use, then the assembling takes about 5 minutes.

For a busy working life, that’s a charm that you cannot ignore. Well, there some other to quote here, like the filling taste of these rolls. Every bite is full of cream and juicy mangoes. The fluffy soft texture of the flour crepes makes it even more irresistibly mouth pleasing.

First, you start with the basic batter of the pancakes.

Let me tell you a little secret here. Most of the crepe’s recipe shared online, do not used ‘mango flavored custard powder’ in the batter. Instead, they add cornstarch along with the flour.

But if you use mango custard powder instead of cornstarch, it will not only enhance the flavor of the pancake, but you will get to see a nice and bright yellow color in all of your pancakes. It does add an appeal to the dessert which is again completely optional, and you can go for cornstarch if the custard is not available or you want to avoid too much of the mango flavors.

Like any pancake batter, it is also mixed with whisked eggs which adds good fluff to the texture. For a good whip, try beating the eggs in an electric mixer. That will give them a nice foam on top. The rest of the mixing should be done with a spatula or a spoon.

Adding some mango puree to the batter is also a norm which is followed by some people. But if you do not keep the proportions right, you pancake will not be cooked firm and fluffy. When mango puree is added, the consistency of the batter should be kept in check.

You can do that by first adding half of the milk to the batter, add puree and then gradually add the remaining milk until the right consistency is achieved. It has to be thick enough just to swirl around in the pan during cooking.

I would recommend using mango custard powder instead of puree because that will keep the consistency of its batter right. It is both great for the taste and the texture.

Enough with the batter, let’s talk about the mouth pleasing creamy filling of these rolls.

The cream is simply whisked until it forms stiff peaks and then stuffed in the crepes along with mango cubes. You can add some sugar while beating the cream to sweeten it up; else the mango will do it for you.

It is recommended to either refrigerate the freshly prepared dessert to keep the cream stuffing firm during serving, or you can achieve the same goal by refrigerating the whipped cream for a while before filling it inside the pancakes. In any case, the cream should not be too flowing when to slice and serve those rolls.

Nutritional value of Mango Pancakes

We do not step ahead without highlighting the nutritional significance of a recipe. Health is the priority of the day, and we make sure to recreate those recipes which are not only delectable but also nourishing.

What these stuffed crepes are essentially made of?

Flour, milk, egg, butter, sugar, cream and mango, just this whole list speaks volume about the richness of the recipe. There no nutrient that could be lacking in these pancakes. This is the reason that people love to serve these to their growing kids in the morning. Anything fruity is always considered healthy, mangoes are so full of calories that even a small amount can be highly invigorating.

To make it even more clear, a single mango crepe filling can provide you as many as 633 calories per serving. People who are cutting their caloric intake can reduce the size of the serving even further to cut down calories down to 300 approximately.

Besides high calories, it also provides a good amount of fats, carbohydrates, and proteins, constituting 25%, 50% and 20% of the total nutritional value, respectively. It’s not just the macronutrients, but it can also be a good source of vitamins especially vitamin A and E. Mango is a fiber-rich fruit, so it can also get you some extra dietary fibers.

Do not forget about the minerals these crepes are loaded with.

Perhaps, a single serving of mango pancakes can be highly nutritious. These are great to pack and carry along as an energy booster, while you are traveling or hiking or trekking. Or you can send your kids to school with these fruity rolls, to fill their day with lots of energy and fun.

To add more values to its content, you can always add some extra ingredients to the filling. Some people enjoy adding berries to the mango filling. A drizzle of honey or maple syrup over the freshly prepared mango pancakes is also one delicious option to go for.

The Easiest and Delicious Mango Pancakes Recipe

Let’s get started with the recipe already! First look into your kitchen pantry and find the stuff necessary. We will be using a lot of basic everyday use ingredients here. First, we will make the pancakes and then prepare their filling and finally comes the phase of assembling them together.

For your ease, you can refrigerate the batter in a sealed container or a bottle. Use this batter whenever you want. But once the pancakes are cooked, do not delay the serving, as they will lose their moisture and softness over time.

Servings: 12

Ingredients

For the pancakes

  • 240ml (1 cup) milk
  • 50g (1/3 cup) plain flour
  • 30g (1/4 cup) cornstarch
  • 25g (1/4 cup) icing sugar
  • 3 medium-sized eggs, lightly beaten
  • 10g butter, melted

For the filling

Directions

No pancakes can be cooked without their batter. So, here is how we start! Prepare the batter by adding milk to a mixing bowl. Stir in cornstarch, icing sugar and flour. Mix these ingredients well using a whisk. Now add melt butter and whisked eggs to the batter. Once mixed, pass this mixture through a sieve.

It’s time to cook your pancakes. Take a nonstick skillet and heat it over low heat. Add a small ladle of batter into the pan and swirl it around to spread evenly. Cook the pancake for 1-2 minutes per side until firm. Make more pancakes using this batter.

Once you are done with the pancakes, let’s make the filling. Whisk the cream with vanilla extract and icing sugar in an electric mixer until it forms stiff peaks.

Now stuff the pancakes with this filling. Spread each pancake on a flat surface and add a spoon full whipped cream at the center of pancake. Place one mango piece on top of this filling. Wrap the filling by folding the pancake into a pillow shape. Keep these rolls in a plate with their folded side facing down. Serve and enjoy with your favorite syrup on top.

Extra Tips

  1. Measuring dry ingredients like starch, flour, and icing sugar can be less accurate than by measuring them by weight.
  2. You can add mango custard powder to the batter instead of starch to have a brighter yellow color in the pancakes.
  3. this recipe can make as many as 12 pancakes which are 6 inches in diameter. You can change the size of the pancakes as desired or according to the pan size available to you.
  4. These pancakes can be served directly but refrigerating them for 30 minutes before serving them will give a firm texture to the filling.
  5. Other mangoes, you can add other fresh fruit as well like diced peaches, banana, kiwi or strawberry.

Conclusion

Hong Kong mango pancakes are no ordinary pancakes, and you must have realized now, after going through its delicious recipe. These pancake rolls are another way to make your mornings betters. The rich, creamy filling is stuffed with mango cubes, so that adds a sweet and juicy twist to the rolls.

Mango pancakes are great to serve as an evening snack or party meals on all festive occasions. Preparing a rollout of the pancake or serve it directly is completely up to you. You can also be creative while preparing its filling.

Add your favorite flavors, sweeteners or fruits to the whipped cream. Instead of stuffing the pancake you can also serve them with the creamy topping. Give this simple and quick recipe a try and discover a new realm of flavors.

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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