Mango Pancakes

Mango Pancakes are a delightful fusion of delicate crêpes and tropical flavors, offering a light and refreshing dessert or luxurious breakfast option. These pancakes feature thin, bright yellow crêpes filled with sweetened vanilla Chantilly cream and fresh, juicy mango slices. Inspired by Hong Kong-style mango pancakes, they are perfect for those seeking a treat that balances sweetness with a hint of tanginess. The vibrant color and combination of textures make them visually appealing and satisfying to the palate. Whether for a special occasion or a weekend indulgence, Mango Pancakes are sure to impress.

Ingredients:

For the pancakes:

• 45 g plain flour

• 2 tbsp cornflour

• 20 g icing sugar

• 20 g caster sugar

• Pinch of salt

• 200 ml warm full-fat milk

• 2 large eggs

• 2 tbsp melted butter

• 1 tsp vanilla extract

• ¼ tsp yellow food coloring (optional)

• Knob of butter, for frying

For the filling:

• 250 ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla extract

• 2–3 ripe mangoes (preferably Indian or Pakistani varieties)

To serve (optional):

• Icing sugar, for dusting

• Sprigs of fresh mint
  
  

Directions:

1. Prepare the pancake batter:
   Sift 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 warm milk, eggs, melted butter, vanilla extract, and yellow food coloring (if using). Gradually pour the wet ingredients into the dry ingredients, stirring to combine until smooth.

2. Cook the pancakes:
   Heat a non-stick frying pan over medium heat and lightly grease with a knob of butter. Pour a small amount of batter into the pan, swirling to cover the base evenly. Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the pancakes on a plate and covering to keep warm.

3. Prepare the Chantilly cream:
   In a mixing bowl, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

4. Assemble the pancakes:
   Peel and slice the mangoes into thin strips. Place a pancake on a flat surface, spread a thin layer of Chantilly cream in the center, and arrange mango slices on top. Fold the sides of the pancake over the filling to enclose it, creating a parcel. Repeat with the remaining pancakes.

5. Serve:
   Arrange the filled pancakes on serving plates. Dust with icing sugar and garnish with fresh mint sprigs. Serve immediately.
   
   

Nutritional Information (per serving):

• Calories: Approximately 350 kcal

• Protein: 4 g

• Fat: 22 g

• Carbohydrates: 35 g

• Fiber: 2 g

• Sugar: 25 g

• Sodium: 50 mg