There's something magical about biting into a soft, fluffy pancake filled with sweet, fresh mango cream. This mango pancake recipe brings the taste of tropical paradise right to your breakfast table, and trust me, once you try it, you'll be making it every weekend. I still remember the first time I had these at a dim sum restaurant; the combination of warm, delicate pancakes with cool mango filling was absolutely unforgettable.
What makes this mango pancake recipe so special is how simple it is to create restaurant-quality results at home. Whether you're looking for a special brunch idea or a light dessert, these fluffy tropical pancakes come together in about 25 minutes with ingredients you probably already have. The mango pancake recipe I'm sharing today uses fresh mango and whipped cream for that authentic Asian-style taste, and the best part? You don't need any fancy equipment or cooking skills to nail it every single time.
Why This Tropical Breakfast Wins Every Time
Mango pancakes have been a beloved staple in Asian cuisine for decades, especially in Hong Kong dim sum restaurants where they're served as a sweet finale to the meal. These aren't your typical fluffy American-style pancakes; they're thin, crepe-like pancakes that wrap around a luscious mango and cream filling. The mango pancake recipe has gained massive popularity worldwide because it strikes the perfect balance between light and indulgent, making it ideal for warm weather breakfasts or as an elegant dessert.
What really sets this mango pancake recipe apart is its versatility. You can serve these beauties for breakfast alongside coffee, pack them for a picnic, or dress them up as an impressive dessert for dinner guests. The natural sweetness of ripe mango means you don't need tons of added sugar, and the soft texture appeals to both kids and adults. Plus, they pair wonderfully with other tropical fruits, coconut milk, or even a drizzle of condensed milk if you want to go the extra mile.
Jump to:
Ingredients
For the Pancakes
- All-purpose flour
- Sugar
- Whole milk
- Eggs
- Melted butter
- Vanilla extract
- Salt
For the Mango Filling
- Vanilla extract
- Ripe mangoes
- Heavy whipping cream
- Powdered sugar
See recipe card for quantities.
Instructions
Prepare Your Mango Pancake Batter
- Grab a large mixing bowl and whisk together the flour, sugar, and salt until well combined
- In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until smooth; don't worry about a few tiny lumps
- Let the batter rest for 10 minutes at room temperature; this allows the flour to absorb the liquid and creates softer pancakes
- If the batter seems too thick, add a tablespoon of milk at a time until it reaches a thin, pourable consistency similar to heavy cream
Cook the Pancakes to Perfection
- Heat a non-stick 8-inch skillet or crepe pan over medium-low heat; the pan should be warm but not smoking
- Lightly brush the pan with butter or spray with cooking oil
- Pour about ¼ cup of batter into the center of the pan, immediately tilting and swirling to spread it thin
- Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden
- Carefully flip using a thin spatula and cook for another 30 seconds
- Transfer to a plate and cover with a clean kitchen towel to keep them soft and pliable
- Repeat with remaining batter, stacking pancakes as you go
Create the Whipped Mango Filling
- Peel and dice your mangoes into bite-sized cubes; save the prettiest pieces for the filling
- In a chilled mixing bowl, pour the heavy cream, powdered sugar, and vanilla extract
- Using an electric mixer or whisk, beat on medium-high speed until stiff peaks form; this takes about 3-4 minutes
- Be careful not to overbeat or you'll end up with butter instead of cream
- Keep the whipped cream refrigerated until you're ready to assemble
Assemble Your Beautiful Mango Pancakes
- Place seam-side down on a serving plate and refrigerate for at least 15 minutes before serving
- Lay one pancake flat on a clean surface with the prettier side facing down
- Place a generous spoonful of whipped cream in the center
- Add 3-4 pieces of fresh mango on top of the cream
- Add another small dollop of whipped cream over the mango
- Fold the bottom third of the pancake up over the filling
- Fold in both sides like you're wrapping a burrito
- Fold the top down to create a neat rectangular package
Expert Cooking Tips
Temperature Control is Everything
- The secret to thin, tender pancakes lies in maintaining the right pan temperature. If your pan is too hot, the pancakes will cook too quickly and become crispy instead of soft. Start with medium-low heat and adjust as needed. A properly heated pan should make the batter sizzle gently when it hits the surface, not aggressively bubble.
Batter Consistency Matters
- Your mango pancake recipe batter should be thin enough to spread easily when you swirl the pan. Think of it as slightly thicker than water but thinner than traditional pancake batter. If your first pancake comes out too thick, whisk in a tablespoon of milk until you achieve the right consistency.
Resting Time is Not Optional
- Let the batter rest for at least 10 minutes; this relaxes the gluten and prevents tough, rubbery pancakes
- Allow assembled pancakes to chill in the refrigerator for 15-30 minutes; this helps them hold their shape and makes the filling set properly
- The whipped cream needs to be cold when assembling; warm cream will melt and make everything soggy
Choosing the Perfect Mangoes
- Look for mangoes with vibrant yellow or red skin that gives slightly when gently pressed
- Sniff the stem end; ripe mangoes smell sweet and fragrant
- Avoid mangoes with wrinkled skin or dark spots
- If your mangoes are underripe, leave them on the counter for 2-3 days until they soften
Assembly Pro Tips
- Work with cold pancakes; they're easier to fold and less likely to tear
- Don't overfill; less is more when it comes to keeping your pancakes neat
- Place the filling slightly off-center toward the bottom for easier folding
- Practice your first fold on a pancake you're willing to eat yourself; you'll get the hang of it quickly
Recipe Variations & Substitutions
Tropical Fusion Options
- Transform your basic mango pancake recipe into something extraordinary by mixing things up. Try adding diced pineapple or passion fruit pulp to the whipped cream for extra tropical flavor. Coconut lovers can fold in shredded coconut or swap regular milk for coconut milk in the batter. For a Thai-inspired version, add a few drops of pandan extract to the batter for that beautiful green color and unique flavor.
Dietary Modifications
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more delicate, so handle them gently.
- Vegan: Use plant-based milk, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use coconut cream instead of dairy whipped cream. The results are surprisingly close to the original.
- Low-Sugar: Cut the sugar in half in both the batter and filling. The natural sweetness of ripe mango carries most of the flavor anyway.
- Protein-Packed: Add a scoop of vanilla protein powder to the batter and use Greek yogurt mixed with a touch of honey instead of whipped cream.
Creative Flavor Combinations
- Mango-Strawberry: Layer sliced strawberries with the mango for a beautiful color contrast
- Chocolate-Mango: Drizzle melted dark chocolate over the assembled pancakes
- Banana-Mango: Slice bananas into the filling for extra creaminess
- Nutty Delight: Sprinkle crushed pistachios or toasted almonds over the whipped cream
- Condensed Milk Dream: Drizzle sweetened condensed milk over the mango before folding
Equipment Recommendations
- 8-inch non-stick skillet or crepe pan ; essential for achieving thin, even pancakes without sticking
- Large mixing bowl ; gives you room to whisk without making a mess
- Electric hand mixer or stand mixer ; makes whipping cream a breeze and ensures stiff peaks
- Flexible silicone spatula ; perfect for flipping delicate pancakes without tearing
- Whisk ; creates a smooth, lump-free batter for your mango pancake recipe
- Measuring cups and spoons ; accuracy matters for consistent results
- Sharp knife and cutting board ; for prepping your mangoes cleanly
Budget-Friendly Alternatives: If you don't have a crepe pan, any non-stick frying pan works fine. You can whip cream by hand with a regular whisk; it just takes about 8-10 minutes of vigorous whisking. A regular spatula works if you're gentle and patient.
Storage & Meal Prep Tips
Refrigerator Storage
- Store assembled mango pancakes in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to prevent them from sticking together. The whipped cream stays fresh, and the mangoes maintain their texture beautifully when properly covered. Always keep your mango pancake recipe creations chilled until serving time.
Freezing Instructions
- You can freeze the cooked pancakes (without filling) for up to 1 month. Stack them with parchment paper between each one, wrap tightly in plastic wrap, then place in a freezer bag. Thaw in the refrigerator overnight before using. However, I don't recommend freezing assembled pancakes as the whipped cream and mango don't freeze well together.
Make-Ahead Strategy
- Cook all pancakes the night before and store them covered in the fridge
- Prepare whipped cream up to 4 hours ahead; keep it cold
- Dice mangoes up to 1 day ahead and store in an airtight container
- Assemble pancakes 30 minutes to 2 hours before serving for best results
The Game-Changing Trick My Aunt Taught Me
Here's something most mango pancake recipe tutorials won't tell you. After cooking each pancake, place it immediately on a plate and cover with a slightly damp (not wet) kitchen towel. This keeps them soft, pliable, and prevents the edges from drying out and cracking when you fold them. The gentle moisture creates the most tender, flexible pancakes that wrap around the filling like a dream.
Another secret? Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream. Cold equipment helps the cream whip faster and achieve stiffer peaks, which means your mango pancake recipe filling will hold its shape better and won't leak out when you bite in. This simple trick took my pancakes from good to absolutely restaurant-quality.
FAQ
What is the 3:2:1 method for pancakes?
The 3:2:1 method refers to a ratio-based approach for making basic pancake batter using 3 parts flour, 2 parts liquid, and 1 part egg. However, this mango pancake recipe uses different proportions because we're making thin, crepe-style pancakes rather than thick, fluffy ones. For our purposes, the batter needs more liquid to create that delicate, wrap-able texture.
How long does a mango pancake last in the fridge?
Assembled mango pancakes stay fresh in the refrigerator for up to 2 days when stored in an airtight container. The whipped cream remains stable, and the mangoes stay tasty during this time. However, they're definitely best enjoyed within the first 24 hours when the texture is at its peak.
How do you keep mango pancakes from sticking?
The key to preventing sticking is using a good non-stick pan and lightly brushing it with butter or oil before each pancake. Make sure your pan is properly heated but not too hot. When storing cooked pancakes, place parchment paper between each one. This simple step in any mango pancake recipe ensures easy separation later.
How to fold mango pancake?
Place the pancake with the prettier side down, add filling to the center, then fold the bottom third up over the filling. Next, fold both sides inward like you're wrapping a burrito. Finally, fold the top down to create a neat rectangular package. Place seam-side down on a plate and refrigerate for 15 minutes to help it hold its shape.
Bringing It All Together
This mango pancake recipe has become my go-to whenever I want to impress guests or treat my family to something special. The combination of soft, delicate pancakes with sweet mango and fluffy cream creates a dessert that feels fancy but comes together surprisingly quickly. Once you master the basic technique, you'll find yourself making these tropical beauties all summer long.
The beauty of this mango pancake recipe is how adaptable it is to your taste preferences and dietary needs. Whether you stick with the classic version or experiment with the variations I've shared, you're guaranteed a delicious result. If you loved these fluffy tropical pancakes, you might also enjoy trying our Orange Flan Recipe for another fruity dessert, or our Matcha Cake Roll Recipe for more Asian-inspired sweetness. Both pair wonderfully with afternoon tea or as an elegant finish to any meal. Give this mango pancake recipe a try this weekend, and don't forget to share your results!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mango Pancake Recipe
Mango Pancake Recipe
Equipment
- 1 8-inch non-stick skillet or crepe pan
- 1 Large mixing bowl
- 1 Electric hand mixer or whisk
- 1 Flexible silicone spatula
- 1 Sharp knife and cutting board
- 1 Measuring cups and spoons
- 1 Clean kitchen towel
Ingredients
For the Pancakes
- 1 cup all-purpose flour For soft, thin crepe-like pancakes
- 2 tablespoon sugar Adds mild sweetness
- 1 cup whole milk Can substitute with coconut or almond milk
- 2 large eggs Binds and adds richness
- 2 tablespoon melted butter Prevents sticking and adds flavor
- 0.5 teaspoon vanilla extract Adds warm aroma
- 1 pinch salt Balances flavor
For the Mango Filling
- 2 large ripe mangoes Use yellow mangoes for best sweetness
- 1 cup heavy whipping cream Cold for best texture
- 2 tablespoon powdered sugar Sweetens whipped cream
- 0.5 teaspoon vanilla extract Enhances mango flavor
Instructions
- Whisk flour, sugar, and salt in a large bowl.
- Beat eggs, milk, melted butter, and vanilla in another bowl.
- Combine wet and dry mixtures until smooth; rest for 10 minutes.
- Heat skillet over medium-low, brush with butter.
- Pour ¼ cup batter, swirl to spread thin; cook 1–2 minutes per side.
- Peel and dice mangoes; whip cream, sugar, and vanilla until stiff peaks.
- Lay pancake pretty side down; fill with whipped cream and mango.
- Fold bottom, sides, and top like a burrito; chill 15 minutes.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply