Mango Pancake is a small dessert made by mixing butter and cream and wrapping it in pancake skin.
What is Hong Kong-style Mango Pancake?
Mango Pancake is a dessert that Westerners like very much, but after being transformed by Hong Kong people, it has become one of the classics of Hong Kong-style desserts. Hong Kong people perfectly combine pancakes and Mango. The sweetness of mango, the softness of cream and the Western-style pancakes together formed the Hong Kong-style Mango Pancake.
The Hong Kong-style Mango Pancake that I made myself didn’t have the drums in the store, but the taste was better than the one in the store. A slightly sweet pancake with thick cream and then add a fresh mango, delicious!
Tips about make the mango pancake
1. It is best to use a non-stick pan to fry pancakes.
2. If you see the bubbling of the pancake skin, it means it is cooked, and you can only fry one side.
3. After the pancake skin is fried, you can wrap it in oil paper first, then put it in the refrigerator for half an hour before using it.
Mango Pancake Recipe:
You’ll need:
2 eggs
1 cup milk
75g sugar
80g low-gluten flour
2 tablespoons butter or cooking oil
2 mangos
300g fresh cream, refrigerator for more than 12 hours
How to make Mango Pancake:
1. Mix 1 cup of milk, 35g sugar and 2 eggs in a bowl. Stir them until the sugar is completely melted.
2. Add low-gluten flour in the bowl and mix gently. And then, add the melted butter and mix well. Through a sieve, pour the mixture into another bowl and set aside.
3. Heat up a pan under low heat. Pour 1 large spoon batter in the pan. And swirl quickly to form a thin round layer pancake skin. Transfer the pancake skin on a plate to cooling.
4. Remove and shake the cream into a water-free and oil-free container, add 40 grams of sugar and whipped enough.
5. Put a spoonful of cream in the middle of the wrap skin and then put the mango in the cream. Wrap the pancake skin with filing into a roll. And serve.
Hong Kong Style Mango Pancake
Ingredients
- 2 eggs
- 1 cup milk
- 75g sugar
- 80g low-gluten flour
- 2 tablespoons butter or cooking oil
- 2 mangos
- 300g fresh cream refrigerator for more than 12 hours
Instructions
- Mix 1 cup of milk, 35g sugar and 2 eggs in a bowl. Stir them until the sugar is completely melted.
- Add low-gluten flour in the bowl and mix gently. And then, add the melted butter and mix well. Through a sieve, pour the mixture into another bowl and set aside.
- Heat up a pan under low heat. Pour 1 large spoon batter in the pan. And swirl quickly to form a thin round layer pancake skin. Transfer the pancake skin on a plate to cooling.
- Remove and shake the cream into a water-free and oil-free container, add 40 grams of sugar and whipped enough.
- Put a spoonful of cream in the middle of the wrap skin and then put the mango in the cream. Wrap the pancake skin with filing into a roll. And serve.
Webber Williams
These mango pancakes look so good. Your food photography is wonderful to see.
Nola Williams
Thanks for the great recipe! I love your blog.
Isabella Mitchell
This recipe is exactly what I was looking for! Thank you!
Edmund Gonzalez
My family LOVED this dessert! Such a simple and delicious recipe. Thank you!
Zachary Scott
Step Daughter is coming over tonight and she is going to just love it.
Making leftovers is a must.
Thanks for the Great Recipe.
Penney
Finally, I can make my own Mango Pancake. They are GREAT. Thanks for a great recipe.