Mango Pancake Recipe

A friend introduced me to this delectable dessert while I was in Hong Kong recently. The mango pancake is one of Honeymoon Dessert’s signature dishes; it isn’t too heavy or too filling. The first time I tried it I was blown away.

After returning to Australia, I was first pleased at hearing that Breadtop have their own version of this, dubbed the Mango Crepe.  However, this was short lived as I discovered that Breadtop’s version is a disgusting mess; the pastry soggy, and way too much cream inside.

I thought I’d give a shot at making my own, just in time for the silly season. Here’s my take on it.

Batter

100g plain flour

50g caster sugar

15g butter, melted

300g milk

2 eggs (you may choose to use egg yolks only if you like)

1. Whisk milk into flour until the mixture becomes a smooth batter. You may need to do this by adding milk a little at a time. The batter may seem very runny – don’t worry, this is fine!
2. Whisk eggs and sugar in a separate bowl.
3. Pour the egg mixture into the batter, mixing as you go.
4. Add the melted butter and ensure that the mixture is mixed well and the colour is a nice yellow.
5. Cover the mixing bowl with cling film. Let the batter rest in the fridge for at least 20 minutes.
6. Heat a non-stick frying pan on medium high heat. When pan is heated, reduce heat to low.
7. Spray pan with a light coat of extra virgin olive oil.
8. Pour a ladleful of batter into the pan.
9. When the top surface of the pancake starts to firm up, remove from heat. Do not fry other side of pancake.
10. Place pancake on a sheet of baking paper on a flat surface to cool.
11. Repeat steps 8-10 until batter is used up.

Filling

2 mangoes

300ml thickened cream

50g caster sugar

1. Whip cream on high speed, incorporating sugar bit by bit until stiff peaks form.
2. Slice mangoes into medium sized chunks.

Assembly

1.  Place pancake onto a sheet of fresh baking paper, fried side facing up. Wipe excess oil with a paper towel. (Note that pancake must be cool to the touch!)

2. Put a tablespoon of cream onto the centre of the pancake, followed by a mango slice, and top off with a teaspoon of cream.

3. Fold the pancake to create a rectangular/square puff, starting with the length first then the width.

4. Turn pancake upside down and wrap in a sheet of baking paper. Chill in fridge for at least 3 hours to allow cream to set before serving.

I haven’t mastered the art of making the pancakes nice and round; however they certainly are very thin, so be careful that you don’t break them!

The end result is something very close to the original, except the pancake/crepe isn’t quite as thin and firm as the Honeymoon Dessert one.  Still tastes just as good though!