There’s something magical about walking into a bustling Hong Kong dessert café on a humid afternoon and ordering a chilled mango pancake. That first bite—the delicate crepe giving way to the cool, fluffy whipped cream and juicy mango chunks—instantly refreshes you. It’s sweet, light, and just indulgent enough to satisfy your sweet tooth without being too rich.
Mango pancakes are a classic dessert in Hong Kong’s vibrant culinary scene, often found in modern Chinese dessert spots known as tong sui shops. These cafés specialize in sweet soups and light desserts, and the mango pancake stands out as a crowd favorite. What makes this treat so special is its simplicity: a tender, thin crepe wrapped lovingly around freshly whipped cream and ripe mango slices. It’s a dish that leans on quality ingredients and a gentle touch.
For many who grew up visiting Hong Kong or have fond memories of Chinese bakeries abroad, this dessert brings a wave of nostalgia. Maybe it reminds you of summer trips, festive gatherings, or even just quiet nights with a good drama and a sweet bite. It’s also one of those recipes that looks fancy but is surprisingly easy to recreate at home—and it’s so worth it.
Whether you’re making these mango pancakes to impress at a dinner party or just treating yourself, you’ll love the balance of textures and the burst of tropical flavor in every bite.
Why You’ll Love This Recipe:
- Light and refreshing: Perfect for warm weather or when you want something sweet but not heavy.
- Easy to customize: Swap out the mango for strawberries, kiwi, or your favorite fruit.
- Make-ahead friendly: You can prep the crepes and filling ahead of time for effortless assembling.
- Visually stunning: That sunny yellow crepe wrapped around fresh mango is a showstopper.
INGREDIENTS YOU’LL NEED:
For the crepe batter:
- 2 eggs
- 100 ml milk
- 70 ml water
- 60 grams cake flour
- 30 grams cornstarch
- 30 grams icing sugar
- 1 tablespoon vegetable oil
- Yellow food coloring (optional)
For the filling:
- 200 ml whipping cream
- 2 tablespoons icing sugar
- 1 large ripe mango (cut into thick strips)
HOW TO MAKE HONG KONG STYLE MANGO PANCAKE:
STEP-BY-STEP INSTRUCTIONS:
Let’s break this down into simple steps so you can enjoy this treat stress-free.
Step 1: Make the crepe batter
Start by whisking the eggs in a large bowl until well beaten. Add in the milk, water, and a few drops of yellow food coloring (this is optional but gives the crepe that signature golden hue). In a separate bowl, sift together the cake flour, cornstarch, and icing sugar. Slowly add the dry ingredients into the wet mixture, whisking until smooth and lump-free. Finally, stir in the vegetable oil. Let this batter rest in the fridge for at least 30 minutes—this helps the crepes turn out soft and smooth.
Tip: If you’ve got the time, you can even let it rest longer for a better texture.
Step 2: Cook the crepes
Heat a non-stick pan over low heat. Lightly grease it with a touch of oil, then pour in just enough batter to coat the bottom in a thin layer—think of it like swirling pancake batter in slow motion. Cook each crepe for about 1–2 minutes, or until it sets. You don’t need to flip them. Slide each crepe out carefully and let them cool completely on a plate. Repeat until you’ve used all the batter.
Personal note: The first crepe almost never turns out perfect—and that’s okay! Consider it your test round.
Step 3: Whip the cream
In a chilled mixing bowl, whip the cream with icing sugar until soft peaks form. It should be light and airy, not too stiff.
Step 4: Assemble the mango pancakes
Now for the fun part! Lay a cooled crepe flat on a clean surface, smooth side down. Spoon a dollop of whipped cream into the center, then top with a thick strip or two of ripe mango. Fold the sides inward, then roll it up gently like a mini pillow. Flip it seam-side down and repeat with the rest.
Chill the finished pancakes in the fridge for at least 30 minutes before serving. This helps them set and gives them that perfect chilled bite.
HELPFUL TIPS:
- Use ripe, sweet mangoes. Look for ones that are fragrant and slightly soft to the touch—Ataulfo or honey mangoes work beautifully.
- Don’t overfill. It’s tempting to pack in a lot of cream and fruit, but too much will make it hard to fold.
- Keep everything cold. Whip your cream in a chilled bowl and refrigerate your crepes before assembling if it’s a hot day.
- Make it your own. Try adding a few mint leaves or a dusting of powdered sugar for presentation.
DETAILS:
- Prep Time: 40 minutes (including chilling batter)
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: Makes 6 pancakes
- Category: Dessert
- Method: No-bake + stovetop
- Cuisine: Hong Kong / Chinese
- Diet: Vegetarian
NOTES:
If you have leftover crepes, you can store them between parchment paper in an airtight container and refrigerate for up to two days. They also freeze well—just thaw before using. You can also experiment with different fruit fillings for variety!
NUTRITIONAL INFORMATION:
(Per pancake — approximate)
Calories: 210
Fat: 12g
Carbohydrates: 22g
Sugar: 14g
Protein: 3g
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes! Assemble the pancakes a few hours before serving and store them in the fridge. They’re best eaten the same day for the freshest texture.
What other fruits can I use?
Strawberries, kiwi, peaches, or even a tropical mix of fruits can work well in place of mango. Just make sure they’re fresh and not too watery.
My crepes are sticking—what should I do?
Make sure your pan is truly non-stick and use a little oil between crepes. Also, keep the heat low to avoid overcooking.
STORAGE INSTRUCTIONS:
Store assembled mango pancakes in an airtight container in the refrigerator. They’re best enjoyed within 24 hours, but can last up to 2 days. The whipped cream may deflate or soak into the crepe over time, so try to serve them fresh if possible.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy delights:
- Mango Sago – A Creamy and Refreshing Tropical Dessert
- Fluffy Mango Pancakes
- Homemade Mango Sorbet (No-Churn Recipe)
- Easy Homemade Pancakes
CONCLUSION
Hong Kong Style Mango Pancakes are more than just a pretty dessert—they’re little bundles of joy. From the soft crepe to the fluffy cream and sweet mango, every bite is a gentle reminder of the elegance of simple ingredients done right. Whether you’re reliving a sweet memory or discovering this treat for the first time, making it at home brings a little bit of that Hong Kong dessert magic to your own kitchen.
Print
Hong Kong Style Mango Pancake
Description
There’s something magical about walking into a bustling Hong Kong dessert café on a humid afternoon and ordering a chilled mango pancake. That first bite—the delicate crepe giving way to the cool, fluffy whipped cream and juicy mango chunks—instantly refreshes you. It’s sweet, light, and just indulgent enough to satisfy your sweet tooth without being too rich.
Mango pancakes are a classic dessert in Hong Kong’s vibrant culinary scene, often found in modern Chinese dessert spots known as tong sui shops. These cafés specialize in sweet soups and light desserts, and the mango pancake stands out as a crowd favorite. What makes this treat so special is its simplicity: a tender, thin crepe wrapped lovingly around freshly whipped cream and ripe mango slices. It’s a dish that leans on quality ingredients and a gentle touch.
For many who grew up visiting Hong Kong or have fond memories of Chinese bakeries abroad, this dessert brings a wave of nostalgia. Maybe it reminds you of summer trips, festive gatherings, or even just quiet nights with a good drama and a sweet bite. It’s also one of those recipes that looks fancy but is surprisingly easy to recreate at home—and it’s so worth it.
Whether you’re making these mango pancakes to impress at a dinner party or just treating yourself, you’ll love the balance of textures and the burst of tropical flavor in every bite.
Ingredients
For the crepe batter:
2 eggs
100 ml milk
70 ml water
60 grams cake flour
30 grams cornstarch
30 grams icing sugar
1 tablespoon vegetable oil
Yellow food coloring (optional)
For the filling:
200 ml whipping cream
2 tablespoons icing sugar
1 large ripe mango (cut into thick strips)
Instructions
Start by whisking the eggs in a large bowl until well beaten. Add in the milk, water, and a few drops of yellow food coloring (this is optional but gives the crepe that signature golden hue). In a separate bowl, sift together the cake flour, cornstarch, and icing sugar. Slowly add the dry ingredients into the wet mixture, whisking until smooth and lump-free. Finally, stir in the vegetable oil. Let this batter rest in the fridge for at least 30 minutes—this helps the crepes turn out soft and smooth.
Tip: If you’ve got the time, you can even let it rest longer for a better texture.
Heat a non-stick pan over low heat. Lightly grease it with a touch of oil, then pour in just enough batter to coat the bottom in a thin layer—think of it like swirling pancake batter in slow motion. Cook each crepe for about 1–2 minutes, or until it sets. You don’t need to flip them. Slide each crepe out carefully and let them cool completely on a plate. Repeat until you’ve used all the batter.
Personal note: The first crepe almost never turns out perfect—and that’s okay! Consider it your test round.
In a chilled mixing bowl, whip the cream with icing sugar until soft peaks form. It should be light and airy, not too stiff.
Now for the fun part! Lay a cooled crepe flat on a clean surface, smooth side down. Spoon a dollop of whipped cream into the center, then top with a thick strip or two of ripe mango. Fold the sides inward, then roll it up gently like a mini pillow. Flip it seam-side down and repeat with the rest.
Chill the finished pancakes in the fridge for at least 30 minutes before serving. This helps them set and gives them that perfect chilled bite.
Notes
If you have leftover crepes, you can store them between parchment paper in an airtight container and refrigerate for up to two days. They also freeze well—just thaw before using. You can also experiment with different fruit fillings for variety!