Yum Cha Mango Pancakes (芒果班戟)

You’ll fall in love with these incredibly fresh and light Mango Pancakes! They’re the EASIEST way to bring a dessert to the table and taste just like the ones you get from yum cha. With velvety cream filling, a delicate egg crepe and seasonal mango, it’s bound to steal the show!

A dessert always worth reaching for

Whenever I’m at my local dim sum restaurant and the cheery waiters wheel over a trolley loaded with sweet treats, my eyes only ever look for one thing: freshly wrapped mango pancakes.

There’s no better yum cha dessert than something that cleanses the palette after a heavy meal. The only problem is that there’s never enough to go around!

That’s where homemade mango pancakes come in to save the day.

These golden fruit pillows are filled with a lusciously light hand whipped cream, then wrapped in a crepe so soft and elastic that it all but melts in your mouth.

And once you get to the center…prepare yourself for the most thrilling burst of mango flavor!

Why this recipe works

• Wrapping the mango inside the cream and crepe means the gush of juices is all contained within the pancake. No mess, no fuss!
• Adding a dash of vanilla extract to the cream and batter gives every layer extra flavor.
• Mixing oil into the batter makes the crepe silky smooth inside and out.
• Using corn starch gives each mango pancake a wonderfully elastic chew that complements the fluffy cream.

What you’ll need

These ingredients are so simple, you’ll likely have most of them in your pantry already!

The Filling

About the mango

Make sure to look for mangoes that are firm and not overly ripe. You don’t want them to be mushy while you’re putting them in the mango pancakes!

The Crepe

About the milk

We used full cream milk for fluffier crepes, but you can replace it with skim/low-fat milk if that is your preference.

How to make this recipe

The Filling

Start by cutting the mangoes into long strips roughly 1.5 cm (0.6″) thick and 10 cm (4″) long. Set them in the fridge or freezer to firm up.

Pour the icing sugar and vanilla extract into the thickened cream and whisk until stiff peaks form. Put it in the fridge to chill.

The Crepe

Gently whisk the eggs until combined.

Melt the butter then combine it with the eggs, milk, vanilla extract and oil.

Sift the flour, corn starch and icing sugar into the wet mixture, then fold the dry ingredients in until incorporated.

Pour the mixed batter through a sieve to remove any lumps.

Heat up a pan, add 1 tsp oil in and use a paper towel to spread it all over.

Keep the heat low, then pour 1 US cup of batter into the pan. Swirl the pan around until the mixture is thin and has completely covered the base.

Note: You can adjust the amount of batter you pour in depending on how thick you’d like the pancake and how big your pan is.

Cook the pancake on a low heat for 2-3 minutes or until the top is no longer runny, then transfer onto a plate.

Wrap the cooked pancakes in glad wrap so they stay moist.

Assembling and Serving

Lay the pancake on a clean surface, smoothest side down.

Spoon some whipped cream close to the middle and place a mango piece on top.

Fold each side in, first from the two sides then from the top and bottom to form a shape that resembles a cushion. Alternatively, roll it like a spring roll.

Put it in the fridge for at least 15 minutes to firm up before serving as is!

FAQs

Tips for an unforgettable dessert

• Taste the mango as you cut it up. If it’s not sweet enough or on the sour side, add more icing sugar to your cream to balance the flavours.
• Use a flat round pan in the size that you want your pancake. This ensures every piece is the same.
• Put the cut up mango in the freezer as you make the pancakes for a deliciously chilled filling.
• If you want to turn it in to a ice cream bar, put the complete mango pancake in the freezer for a few hours to firm up.

Make it a complete yum cha experience!

• Start with a crispy and succulent appetizer like our Seafood Rolls dipped in mayonnaise.
• Warm your bodies up with a creamy Century Egg and Pork Congee (皮蛋瘦肉粥).
• Indulge in some Steamed Pork Spare Ribs with Black Bean Sauce (豉汁蒸排骨) – homemade means you can have extra!
• Complete the table with a yum cha classic: Chinese Broccoli (Gai Lan) with Oyster Sauce.

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