As I saunter through the busy streets of Hong Kong, the air is sweet with the scent of ripe mango mingling with whispers of culinary artistry. There’s a certain enchantment in discovering street food that bursts with flavor—enter the Hong Kong-style mango pancake! It’s not just a treat; it’s a bite of magic wrapped in a delicate embrace of crepe and cream.
So, why make this recipe? Imagine a fluffy, melt-in-your-mouth crepe cradling fresh, juicy mango and clouds of whipped cream! This playful dish is the perfect fusion of dessert and breakfast, infusing your day with sunshine and smiles. Whether you’re looking to impress guests or simply pamper yourself, these mango pancakes have got your craving covered in style!
How to make Easy Hong Kong Style Mango Pancake
Ingredients:
- 1 cup whipping cream (35% M.F)
- 1 mango (ripe, peeled, and sliced into 2 x 1-inch-long pieces to have 5 pieces)
- 2 eggs
- 2 tbsp cornstarch (levelled off)
- 1 tbsp butter (melted)
- 3 tbsp icing sugar (levelled off)
- 2 tbsp all-purpose flour (levelled off)
- Pinch salt
Directions:
First things first, grab a large mixing bowl and whisk, whisk, whisk! Combine your batter ingredients until they’re a harmonious blend—smooth as silk and inviting as a sunny day.
Now, onto the magic of crepes! Heat a non-stick pan over low heat, and with the grace of a tightrope walker, pour 1/3 cup of your pancake batter into the center. Do NOT swirl it out like you’re painting a masterpiece—let the pancake take shape on its own! Patty, patty, pat—after about 4 minutes, small bubbles will giggle back at you, signaling it’s time to transfer that beauty to a cooling rack. Remember, we fry only one side; a true pancake knows its worth!
Next, let’s create the whipped cream cloud! In a separate bowl, pour in the heavy whipping cream and beat it like it owes you money. Start slow and then crank up the speed until you hit those stiff peaks. This heavenly concoction is going to be your sweet embrace.
With your crepe (yellow side down and pan-fried side up) as a base, place a slice of mango in the center—tender and luscious. Spread over about 1/4 cup of whipped cream, turning it into a rectangle of delight. Now, roll it like a burrito and tuck those edges in. They might play hard to get and not stick perfectly, but that’s okay; we’re going for charmingly rustic here!
Finally, flip that pancake so the seamless side is dancing on the plate, and slice down the middle with a sharp paring knife. Voilà! Continue this delicious journey for each pancake, rinsing your knife as needed. Serve these chilled, and prepare for your taste buds to embark on a tropical vacation!
How to serve Easy Hong Kong Style Mango Pancake
Serve these enchanting pancakes cool, perhaps dusted with a little extra icing sugar for that pop of flair! A side of additional mango slices or seasonal fruits can be the cherry on top of this exotic delight, inviting everyone around the table to dive into their own adventure!
How to store Easy Hong Kong Style Mango Pancake
These beauties are ideal fresh; however, if you have leftovers (though who wouldn’t want a second helping?), store them in an airtight container in the fridge for up to 2 days. Keep that whipped cream separate to maintain maximum fluff!
Tips to make Easy Hong Kong Style Mango Pancake
- For the most delicious experience, use ripe, sweet mango—nothing beats that natural sweetness!
- Ensure your crepe batter is lump-free for the ultimate melt-in-your-mouth texture.
- Experiment with flavors; add a splash of vanilla extract to the whipped cream for an extra layer of indulgence!
Variations
Feeling adventurous? Swap in other luscious fruits like strawberries or kiwi to create a colorful fruit landscape. Or, why not drizzle some chocolate sauce or a sprinkle of toasted coconut for that extra zing?
FAQs
Can I use frozen mango for this recipe?
Absolutely! Just let them thaw and drain excess liquid to avoid soggy pancakes.
Can I make the crepes ahead of time?
Yes, indeed! You can make the crepes a day in advance and keep them stored in the fridge. Just remember to separate them with parchment paper to prevent sticking!
What if I can’t find whipping cream?
No worries! You can substitute with heavy cream or full-fat coconut cream—just whip it up until peaks form!
So there you have it—a trip to Hong Kong served right in your kitchen! Now, go forth and create these delightful mango pancakes, and let the delicious whirlwind of flavor take you on a culinary adventure!
Hong Kong Style Mango Pancake
Ingredients
Method
- In a large mixing bowl, combine all crepe batter ingredients and whisk until smooth.
- Heat a non-stick pan over low heat. Pour 1/3 cup of pancake batter into the center of the pan.
- Cook for about 4 minutes until small bubbles appear, then transfer to a cooling rack. Cook only one side.
- In a separate bowl, beat the heavy whipping cream on low speed, gradually increasing to high speed until stiff peaks form.
- Take one crepe, yellow side down. Place a slice of mango in the center and spread about 1/4 cup of whipped cream on top.
- Roll the crepe tightly like a burrito and tuck in the edges.
- Flip the pancake to have the seamless side facing up and slice down the middle.
- Repeat with remaining ingredients.