Hong Kong Mango Pancakes
Paper-thin pancakes folded around whipped cream and juicy ripe mango, a favourite finish at Hong Kong dessert cafes.
- Time1 hr
- LevelMedium
- Costabout £1.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, egg, milk, caster sugar and melted butter into a smooth, thin batter. Strain it and rest for 30 minutes.
30 min - 2
Whip the cream with the icing sugar until it holds soft peaks. Chill.
- 3
Heat a nonstick frying pan over a medium heat and brush with a little butter. Pour in a thin layer of batter and swirl to coat.
- 4
Cook for 1 minute, until set on top and pale. Do not flip. Slide onto a plate and repeat, making 8 pancakes.
1 min - 5
When cool, put a spoon of cream and some mango in the centre of each pancake, then fold in the sides and roll up into a parcel.
- 6
Chill for 10 minutes to firm, then serve with extra mango.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
