Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mango pancakes Recipe
All people’s favorite at yum cha – mango pancakes! This recipe tastes precisely like the true deal. A skinny pale yellow crepe wrapped round cream and recent mango, many say that is the best and finest use of mangoes. Who am I to argue??
Full your meal along with your favorite yum-cha dishes!
Mango pancakes are skinny yellow crepes rolled up like a spring roll with whipped cream and a giant juicy piece of mango stuffed inside. They’re a spotlight for a lot of at yum cha right here in Australia (that’s dim-sum within the US), with each children and grown ups deeming them to be the right ending to a lunch of too many steamed dumplings.
However really, they’re fairly a lightweight dessert being that it’s largely mango with some evenly sweetened whipped cream and the pancake may be very skinny. Hearken to me, attempting to justify my indulgence!!
One of many issues I really like above mango pancakes is that they’re such an incredible celebration of one among Australia’s biggest summer time fruits – massive, golden, juicy mangoes. Being such a fan, I’ve shared a handful of mango-starring recipes over time (mango ice cream (no-churn!), mango cheesecake, mango daiquiri, to call a couple of).
And whereas they’re all bursting with massive mango flavours, none of them use mangoes like we do in as we speak’s recipe – in massive, juicy chunk kind. We love, very a lot!!
I’ve set the components out in 3 teams:
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The pancake (crepe) batter
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Whipped cream filling
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The mango
Pancake batter
The paper skinny pancakes used for Mango Pancakes are literally crepes. They’re a bit rubbery and really floppy in comparison with regular fluffy pancakes to allow them to be rolled up with out cracking.
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Flour – simply plain / all-purpose flour
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Icing sugar – often known as powdered sugar within the US. It’s finer than extraordinary sugar which ensures our pancakes have a superbly unblemished floor (ie no little speckles of sugar)
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Cornflour / cornstarch – that is what provides these pancakes the signature rubbery texture so that they don’t crack after we roll them up!
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Eggs – Fridge chilly is okay right here. However be sure that they’re massive eggs that are 55 – 60g/2oz every, labelled as such on the carton.
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Milk – Full fats please. Low fats will compromise the softness of the crepes and will make them crack.
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Yellow meals colouring – to provide the pancakes the signature pale yellow color!
In case you’re questioning, mango puree does work nevertheless it’s a bit dangerous as profitable crepe making is reliant on the correct batter consistency and mango puree thickness is determined by the juiciness of number of mangoes. Meals colouring is safer and simpler! Additionally, it didn’t add mango flavour into the crepes.
Whipped cream
I fill my pancakes with evenly sweetened vanilla whipped cream. Technically, it’s known as Chantilly Cream. A lot nicer than simply plain whipped cream!
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Cream – Use thickened / heavy cream or different whipping cream. Be certain that it’s fridge chilly so it simply beats right into a stiff cream. We don’t wish to go for mushy peaks right here.
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Icing sugar / powdered sugar – Abnormal white sugar will work right here because it *ought to* dissolve within the time it takes to whip the cream. I simply usually desire utilizing icing sugar which is finer grains when whipping small portions of cream as a result of I do know they are going to dissolve quicker.
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Vanilla – For flavour.
Mangoes
You’ll want 2 massive mangoes to get sufficient items out of them for one batch of this recipe.
Use your favorite sort of mango, so long as they’re ripe and juicy! My favorite mango selection is Honey Gold (sweetest), adopted by R2E2 (a bit much less candy, often), Keitts (contact of tang), Kensington Prides (very mushy juicy flesh) and lastly Palmers (the tangiest and never as juicy, I discover). The one Australian selection I keep away from is Calypso – low-cost, look fairly however least flavour.
The pancakes for mango pancakes are literally paper skinny rubbery crepes. When you’re a crepe first timer, your first one or two (or three….) will not be good. However don’t let that dishearten you! It doesn’t matter in the event that they’re wonky. As soon as rolled, you possibly can’t inform what form the crepe was! When you tear them, so what? Roll across the tears. A bit too thick? It actually doesn’t detract from the enjoyment of the pancakes!
Batter
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Batter – Pour the milk right into a bowl then sift the dry components in (flour, cornflour, icing sugar). Whisk till lump free, then whisk within the eggs and meals colouring. The batter might be very, very skinny.
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Refrigerate for 1 hour. Don’t skip or shortcut this step as throughout this resting time, the flour absorbs liquid which makes the crepe softer so you possibly can roll the crepes with out cracking. Additionally, the batter thickens barely to the correct consistency for cooking.
Cook dinner pancakes (crepes)
Mango pancakes are literally crepes that are skinny pancakes that gained’t crack if you roll them up. They’ve a barely rubbery texture with a little bit of stretch fairly than being “cakey” like your regular fluffy breakfast pancakes.
The one factor that’s a should is to make use of a really non-stick pan. When you don’t, you’ll be cursing /crying. Been there, completed that!
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Measure out 45 ml / 3 tablespoons of batter. I exploit beakers – tremendous helpful! (I’ve stacks of them for recipe testing and filming functions).
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Spray a non stick pan evenly with oil then warmth over a medium low range.
Measurement issues! I exploit a pan that has a 18cm/7″ flat base and rim-to-rim of 24cm/10″. Makes the right measurement mango pancakes! The model I exploit is Tefal 24cm fry pan, bought at Coles/Woolworths in Australia. In case your pan is greater or smaller, simply modify the crepe batter amount as mandatory. If utilizing a typical crepe pan, you have to 60ml / 1/4 cup of batter. You’ll additionally want to regulate the dimensions of your mango items.
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Pour the batter into the center – it ought to sizzle very evenly
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Swirl – Instantly swirl to cowl the bottom in a skinny layer of the batter.
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Set to the touch – Cook dinner for 45 seconds to 1 minute or till the center is ready to the touch.
Don’t flip within the pan. We solely cook dinner one aspect of the crepes. The highest aspect that’s not in touch with the pan would be the presentation aspect of the mango pancake (easy and untarnished!).
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Loosen – About midway via cooking, begin loosening the perimeters with a rubber spatula to make sure it flips out simply. Don’t be shy about getting below these edges!
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Flip the crepe out onto a piece floor. Flip rapidly, and with confidence!
Don’t fear in case your crepes fold or wrinkle after they land. Simply go away them whereas scorching as they’re fairly delicate. They turn out to be much less fragile as they cool, then you possibly can straighten them out.
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Repeat to cook dinner remaining crepes. It’s best to get 10 to 12 in complete. You may flip them out on high of one another, they won’t stick due to the oil.
Totally cool earlier than filling (about half-hour) else the cream will soften.
Assembling
When you can roll a burrito, you possibly can roll a mango pancake! It’s really simpler as a result of they’re smaller. 🙂
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Filling – Place crepe on a piece floor. Place a dollop of cream just under midway. Unfold the cream so it’s about 1cm/1/3″ thick, a smidge bigger than the form of the mango piece. High with mango.
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Fold the underside as much as cowl the mango.
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Fold the edges in.
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Proceed rolling, firmly however gently.
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End with the seam aspect down.
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And that’s it, you’re completed. YOU JUST MADE MANGO PANCAKES, you cooking goddess! (Or god)
Whereas I reduce them in half neatly to point out you the within, no respectable individual would really eat a mango pancake with a knife and fork. Eat along with your palms, biting into them like a spring roll!
Go forth and luxuriate in! No extra do it’s a must to queue up at your favorite yum cha to get your mango pancake repair. Additionally – you’ll save a bomb. The mango pancakes at my favorite yum cha restaurant are $13.80 for two. This recipe makes 10 to 12 and so by my calculations, it’s about 75% cheaper to make these your self. WOAH! – Johnsat x
PS My favorite yum cha in Sydney is Star Capital Seafood restaurant which is in Chatswood on the north aspect of the Harbour Bridge (the place I dwell). It’s a bit dearer than locations out west and within the metropolis (due to location) however the parts are beneficiant, the dumplings are plump, fried items all the time scorching and the service is on level: simply sufficient plate banging to make you’re feeling such as you’re at actual yum cha, however not as grumpy as some locations!
Ingredients
- 1 cup milk , full fat
- 1/3 cup plain flour (all-purpose flour)
- 1/4 cup cornflour / cornstarch
- 1/4 cup icing sugar / powdered sugar
- 3 large eggs (55-60g/2oz each)
- 1/4 tsp yellow food colouring (Note 1)
- Canola oil spray
- 2 large ripe mangoes , skin peeled with a knife, cut into 10 to 12 pieces (7 x 2.5 x 1 cm, 3 x 1 x 1/2")
- 3/4 cup thickened/heavy cream , fridge cold
- 3 tbsp icing sugar / powdered sugar , sifted
- 1/2 tsp vanilla extract
Instructions
- Batter – Place the milk in a bowl. Sift the flour, cornflour and icing sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter.
- Refrigerate for 1 hour. (Note 3)
- Measure batter – Give the batter a mix (to stir in flour settled at bottom) then measure out 45 ml (3 tbsp) of crepe batter.
- Non-stick pan – Use a 18cm/7" non-stick pan (Note 4). Spray lightly with oil then heat over a medium low stove.
- Cook pancake – Pour the batter into the middle – it should sizzle very lightly – then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch. About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily.
- Flip the crepe out upside down onto a large cutting board. GOAL: Surface is set, underside has no golden patches. (Note 5) Adjust heat as needed.
- Cook more! Spray pan with oil then continue cooking the pancakes. You can flip them out on top of each other.
- Cool – Full cool the crepes for 1 hour before using.
- Cream – Just before assembling, place the cream, icing sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).
- Filling – Place a crepe on a work surface so the side that was in contact with the pan is facing up. (Note 6) Spread 1cm/1/3" thick layer of cream one-third of the way up the pancake, in the shape of a piece of mango. Top with mango.
- Roll, burrito style (see step photos or video), ending with the seam-side down. Repeat with remaining pancakes.
- Serve immediately! Mango pancakes wait for no-one (due to the cream).
Notes
1. Food colouring – This is to make the pancake the signature yellow colour. Use natural, if you can.
2. Mango peeling with a knife – Cut a thin slice off the base so you can stand it upright. Then cut the skin off thinly using a sharp knife. Cut each “cheek” off then trim into the specified size. Video is helpful to follow these steps!
3. Resting the crepe batter for an hour is important as it allows the flour to absorb the liquid which makes the crepe soft so they will not break when you roll them. Also the batter will thicken slightly.
4. Crepe pan:* Ensure it is very non stick, else you will be cursing!* Size – Mine has a 18cm/7″ flat base and rim-to-rim of 24cm/10″. Makes ideal mango pancake size! Brand is Tefal 24cm fry pan, sold at Coles/Woolworths in Australia. If your pan is bigger or smaller, just adjust the crepe batter quantity as necessary.* Traditional crepe pans are a little larger so you’ll need 60ml / 1/4 cup of batter.
5. Crepe cooking – Mango pancakes are yellow, no golden patches! So the goal is to have a crepe that’s cooked through but no browning else you will see it (even if it’s on the inside when you roll the pancake).
6. Cooked side on inside – When you flip the crepe out of the pan, the side that was in contact with the pan will be facing up. This is the side you want to put the cream on – so it is on the inside of the pancake, and the outside is the nice smooth surface.
7. Storage – Crepes can be kept overnight. Cool, cover with baking paper then cling wrap. OK to stack as the oil stops them sticking together. Once assembled, eat immediately as the cream will start to weep. To extend the shelf life, use stabilised cream – recipe here. It should last at least a day, pre-rolled.
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