Mango Pancakes Recipe

If ever there was a breakfast (or dessert!) that feels like a sunny escape, Mango Pancakes are it! Delicate, golden crepes are bundled around luscious ripe mango and pillows of vanilla cream—each bite is a dreamy blend of tropical freshness and melt-in-your-mouth softness. If you’ve never tried these before, prepare for the kind of treat that makes ordinary days feel like a celebration.

Ingredients You’ll Need

One look at the ingredient list and you’ll see just how approachable Mango Pancakes truly are! Each ingredient plays a supporting (and delicious) role: for those wafer-thin crepes, for the ultra-creamy filling, and—of course—the fresh, fragrant mango that steals the show.

• Plain flour: This gives structure to your pancakes, making them flexible enough to fold but tender on the bite.
• Cornflour: Adds a delicate silkiness, helping that crepe-like texture to really shine.
• Icing sugar & caster sugar: Icing sugar goes in the batter for smoothness, while a sprinkle of caster brings just the right touch of sweetness.
• Pinch of salt: It sounds tiny, but this pinprick of seasoning brightens up all the flavors—don’t skip it!
• Full-fat milk, warm: For a plush batter and extra richness; whole milk yields crepes that are soft but never soggy.
• Large eggs: The star binders, creating those lovely, flexible pancakes you can fold with confidence.
• Melted butter: Keeps the pancakes from sticking and adds that unmistakable buttery flavor in every bite.
• Vanilla extract: Both the pancake batter and the cream are softly scented with vanilla, for a cozy warmth.
• Yellow food colouring (optional): For vibrancy! Especially fun if you’re not using particularly golden mangoes.
• Knob of butter, for frying: To get those crepes to pull away from the pan with a whisper of crispness at the edges.
• Double cream: This is your luxe, swirlable filling—aerated to fluffy, cloud-like perfection.
• Icing sugar (again!): Used to lightly sweeten the whipped cream so it doesn’t overpower the mango.
• 2–3 ripe mangoes: If you can find Indian or Pakistani varieties, you’re in for a treat—their perfumed flavor makes these utterly next level.
• Icing sugar & fresh mint (to serve, optional): A final snowy dusting and garden freshness make these pancakes extra special.

Variations

One of the joys of Mango Pancakes is just how easily you can make them your own! Don’t hesitate to get creative—there are so many ways to tailor them to your fruit bowl, your cravings, and your crowd.

• Try with other fruit: Peaches, nectarines, or even a tumble of berries can step in for mango—just be sure to slice or chop for a neat parcel.
• Go dairy-free: Use your favorite non-dairy whipping cream and plant-based milk for a vegan-friendly version (the pancakes will still be decadently tender).
• Mango-Coconut fusion: For extra tropical flair, add a few tablespoons of coconut cream into the whipped filling or scatter with toasted coconut flakes.
• Mini pancake rolls: Instead of large parcels, roll up smaller pancakes for a bite-sized dessert platter at brunch or parties.

How to Make Mango Pancakes

Step 1: Prepare the Pancake Batter

Begin by sieving your flour, cornflour, and icing sugar into a large mixing bowl. Add the caster sugar and salt. In a separate bowl, whisk together warm milk, eggs, melted butter, vanilla, and (if you like) that sunshine-hued food colouring. Make a well in your dry mix, pour in your liquids, and mix until you have a smooth, pouring batter. Don’t forget to strain this batter once more—this step is the secret to crepes that are supple and lump-free!

Step 2: Cook the Pancakes

Time to heat up your non-stick pan and swirl in a touch of butter. Pour about 50ml of batter into the pan—swirl quickly to coat the base in a super-thin, even layer. Let it sizzle for a minute or so until the pancake feels set, gently golden beneath, and lifts easily at the edges. Flip onto a plate, and keep going until your batter is finished. Let them cool while you move on to the best part—the filling!

Step 3: Make the Cream and Prepare the Mango

In a mixing bowl, whip the double cream, icing sugar, and vanilla to soft, billowy peaks (not too stiff—you want a luscious, spreadable texture). Meanwhile, peel and slice your ripe mango into thick, hearty strips or chunks—these will be the juicy heart of your pancake parcels.

Step 4: Assemble the Mango Pancakes

Once your pancakes are cool, lay each one flat. Place a generous strip of mango down the middle and top with a dollop of whipped cream. Carefully fold the pancake over the filling—first encasing the mango like a cozy blanket, then tucking in the sides like a burrito. Place seam-side down on your serving plate, and repeat with the rest.

Step 5: Finishing Touches

If you like, dust the tops with icing sugar for a snowy finish and tuck in sprigs of fresh mint for that pop of color and freshness. You can enjoy them right away or chill for 30 minutes to firm up, making them easier to slice into neat halves.

How to Serve Mango Pancakes

Garnishes

Go playfully simple or delightfully fancy! A dusting of icing sugar makes these Mango Pancakes look as airy as they taste, and a few sprigs of fresh mint add a pop of contrast and herbal, refreshing notes. If you’re feeling wild, scatter a handful of fresh berries or a little lime zest for a color and flavor boost.

Side Dishes

Mango Pancakes are absolute showstoppers solo, but pair beautifully with tropical fruit salad, a berry compote, or a drizzle of passionfruit for extra zing. Serving them after a light brunch or an Asian-inspired meal? A pot of jasmine tea or a glass of chilled coconut water makes for a relaxed, refreshingly sweet finish.

Creative Ways to Present

For a wow-worthy platter, slice your pancakes on the bias and fan them out, showing off the golden mango inside. Or try mini versions as bite-sized hors d’oeuvres, each speared with a cocktail pick and a berry on top. Even stacking them like crepe cakes (with cream and mango between the layers) turns Mango Pancakes into a dazzling centerpiece!

Make Ahead and Storage

Storing Leftovers

If you have leftover Mango Pancakes (unlikely, but miracles happen!), tuck them in an airtight container. Keep each parcel separate with a tiny piece of parchment paper to prevent sticking, and store in the fridge for up to 2 days—any longer and the pancakes can start to soften too much.

Freezing

You can freeze the pancakes themselves, layered with parchment and sealed tight, for up to 2 months. Just wait to add the cream and fruit until serving, as the texture of whipped cream and mango doesn’t hold up well after thawing.

Reheating

For the best results, let leftover (unfilled) pancakes come to room temperature or gently warm them in a dry non-stick pan over low heat. Once filled, Mango Pancakes are best enjoyed straight from the fridge or after a quick 10-15 minute sit at room temperature for the creamiest bite.

FAQs

Final Thoughts

If you’re looking to bring color, joy, and sunshine to your table, Mango Pancakes are your golden ticket! I hope you dive in and treat yourself—whether it’s breakfast, dessert, or an anytime craving. They’re every bit as enchanting to look at as they are to eat. I can’t wait to hear how you enjoy them!

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