Yum Cha Mango Pancakes (芒果班戟)

4.67 from 9 votes

Learn how to make yum cha-style mango pancakes perfectly every time. They're fresh, fluffy, bursting with flavor and super easy!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Dessert

Cuisine: Cantonese, Chinese

Servings:

Calories: 254kcal

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.

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.

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!

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