Hong Kong–Style Mango Pancakes, also known as Mango Crepe Rolls, are one of the most recognizable and beloved desserts in Chinese bakeries and dessert shops. Unlike thick Western pancakes, these are delicate, paper-thin crepes folded around fresh mango and lightly sweetened cream. The result is a dessert that feels luxurious yet refreshing, rich but not heavy.
What makes Hong Kong–Style Mango Pancakes special is their balance. The crepe is soft and tender, the cream is airy and smooth, and the mango brings natural sweetness with a bright tropical flavor. Every bite melts in your mouth without feeling overwhelming. This dessert is especially popular during mango season, but many people enjoy it year-round as a café-style treat at home.
In this detailed guide, you will learn everything you need to know about making Hong Kong–Style Mango Pancakes from scratch. From choosing the right mangoes to mastering thin crepes and assembling them neatly, this post covers every detail so your mango pancakes turn out beautiful and bakery-quality every time.
What Are Hong Kong–Style Mango Pancakes?
Hong Kong–Style Mango Pancakes are a modern Chinese dessert inspired by French crepes but adapted to Asian tastes. They are made using a thin, lightly sweetened batter that is cooked gently to avoid browning. The crepes are usually colored yellow, traditionally using turmeric or food coloring, to match the mango filling.
The filling consists of fresh ripe mango slices and whipped cream. Once filled, the crepes are folded into soft rectangular pillows or rolls. These pancakes are typically served chilled, which helps the cream hold its shape and enhances the refreshing quality of the dessert.
Unlike fried or baked desserts, this recipe relies on gentle stovetop cooking and careful assembly. The simplicity of ingredients makes quality and technique especially important.
Ingredients Overview and Why Each One Matters
Before starting, it is important to understand how each ingredient contributes to the final result. Hong Kong–Style Mango Pancakes rely on a short ingredient list, which means each component plays a key role.
For the Yellow Crepe Batter
2 large eggs
0.75 cup milk
2 tbsp sugar
2 tbsp melted butter (cooled)
0.75 cup all-purpose flour
0.25 tsp turmeric powder or yellow food coloring
0.25 tsp salt
Eggs provide structure and flexibility, allowing the crepes to bend without tearing. Milk keeps the batter fluid and creates a soft texture. Sugar adds mild sweetness without overpowering the mango. Butter enhances flavor and prevents dryness. Flour forms the base of the crepe, while salt balances sweetness. Turmeric or food coloring gives the signature yellow appearance without affecting flavor.
For the Filling
1 cup heavy whipping cream (cold)
2 tbsp powdered sugar
1 cup fresh ripe mango, cut into thick strips
Heavy cream should be cold to whip properly and hold soft peaks. Powdered sugar dissolves smoothly and keeps the cream light. Mango should be ripe but firm, offering sweetness without excess juice that could make the crepes soggy.
Choosing the Best Mangoes for Mango Pancakes
The quality of mango directly affects the taste of Hong Kong–Style Mango Pancakes. Always choose mangoes that are fragrant, vibrant in color, and slightly soft when pressed.
Varieties like Alphonso, Chaunsa, Ataulfo, or Honey mangoes work particularly well. Avoid mangoes that are overly fibrous or underripe, as they lack sweetness and smooth texture.
When slicing mangoes, cut them into thick strips rather than small cubes. This creates a visually appealing cross-section when the pancake is sliced open and ensures a satisfying bite.
Preparing the Crepe Batter Properly
Mixing the Batter
Begin by whisking the eggs and sugar until the mixture looks smooth and slightly pale. Add the milk and cooled melted butter, whisking gently to combine. Sift the flour and salt into the mixture and whisk until smooth. Add turmeric or food coloring for color.
The batter should be thin and pourable, similar to heavy cream. If it feels thick, add a small amount of milk to adjust.
Resting the Batter
Resting the batter for at least 20 to 30 minutes is essential. This allows the flour to fully hydrate and reduces air bubbles, resulting in smoother crepes. Skipping this step often leads to uneven texture or tearing during cooking.
Cooking Thin and Flexible Crepes
Heat Control
Heat a non-stick pan over low heat. The ideal temperature is around 140–150°C. High heat will cause browning, which is not desired for Hong Kong–Style Mango Pancakes. The crepes should remain pale and soft.
Cooking Technique
Lightly grease the pan with butter or oil, then wipe off excess. Pour a small amount of batter into the center and quickly swirl the pan to spread it thinly. Cook for 30 to 40 seconds until the surface looks set and matte.
Do not flip the crepe. Carefully lift it out and place it on a plate to cool. Stack crepes with parchment paper between them to prevent sticking.
Whipping the Cream to the Right Consistency
Whipped cream should be light, smooth, and stable. Overwhipped cream becomes grainy and difficult to spread.
Use a cold bowl and cold cream. Whip the cream with powdered sugar until soft peaks form. When lifted, the cream should gently hold its shape without stiffness. Stop whipping immediately once this stage is reached.
Assembling Hong Kong–Style Mango Pancakes
Filling the Crepes
Place a cooled crepe smooth-side down on a clean surface. Spoon whipped cream into the center, spreading it slightly. Place mango strips on top, then add a little more cream to fully encase the mango.
Folding Technique
Fold the bottom edge over the filling, then fold both sides inward. Roll gently to form a neat rectangular parcel. The crepe should feel soft and full without tearing.
Chill the assembled mango pancakes for at least 15 minutes before serving. This helps the cream set and makes slicing cleaner.
Tips for Perfect Mango Pancakes Every Time
Keep Everything Cool
Heat is the enemy of whipped cream. Work quickly and chill components if your kitchen is warm.
Use a Non-Stick Pan
A high-quality non-stick pan makes a noticeable difference. Crepes should release easily without sticking.
Do Not Overfill
Overfilling leads to messy folds and torn crepes. Moderation creates cleaner results.
Strain the Batter
Straining removes lumps and air bubbles, resulting in smoother crepes.
Variations and Flavor Ideas
Coconut Mango Pancakes
Replace half the whipped cream with coconut cream and add a few drops of coconut extract for a tropical twist.
Chocolate Mango Crepes
Drizzle melted chocolate over the mango before folding for a richer dessert.
Strawberry or Mixed Fruit Crepes
Swap mango for strawberries, kiwi, or a combination of fruits for variety.
Dairy-Free Version
Use coconut whipping cream and plant-based milk for a dairy-free option that still feels indulgent.
Serving Suggestions
Hong Kong–Style Mango Pancakes are best served chilled. Arrange them on a clean white plate for contrast, and garnish with extra mango cubes or a light dusting of powdered sugar.
They work beautifully as a dessert after a light meal, a tea-time treat, or a party dessert when sliced in half to show the filling.
Storage and Make-Ahead Tips
These mango pancakes are best eaten on the same day they are made. If necessary, store them in an airtight container in the refrigerator for up to 24 hours.
Avoid freezing, as whipped cream does not thaw well and may separate.
Why This Recipe Works for Home Cooks
This Hong Kong–Style Mango Pancakes recipe is designed to be approachable while delivering professional-quality results. The techniques are simple but precise, and the ingredients are easy to find. With patience and attention to detail, even first-time crepe makers can achieve beautiful results.
Final Thoughts
Hong Kong-style mango Pancakes (Mango Crepe Rolls) are a perfect example of how simple ingredients can create an elegant dessert. Their soft texture, fresh fruit filling, and light cream make them irresistible without feeling heavy.
If you are recreating a favorite bakery dessert or exploring Asian sweets for the first time, this recipe offers a rewarding experience and a dessert that always impresses. With the guidance in this post, you can confidently make mango pancakes that look beautiful, taste amazing, and feel truly special.
Homemade Mango Pancakes Recipe – Soft Crepes with Cream Filling
These fluffy mango pancakes are soft, golden, and naturally sweet, made with fresh mango puree for a fruity twist. Perfect for breakfast or brunch, this easy mango These Hong Kong–style mango pancakes are delicate yellow crepes filled with lightly sweetened whipped cream and fresh mango slices. Soft, thin, and melt-in-the-mouth, this popular Asian dessert is perfect for summer, special occasions, or café-style treats at home.recipe is light, aromatic, and ideal for mango season or anytime you crave a tropical treat.
Ingredients
For the Yellow Crepe Batter
For the Filling
Instructions
Prepare the Crepe Batter
- In a bowl, whisk eggs and sugar until combined. Add milk and melted butter, then whisk again. Sift in flour and salt, mixing gently until smooth. Add turmeric or food coloring for the signature yellow color. Strain the batter and rest for 20–30 minutes.
Cook the Thin Crepes
- Heat a non-stick pan over low heat (140–150°C). Lightly grease. Pour a small ladle of batter and swirl to form a thin crepe. Cook for 30–40 seconds until just set (no browning). Remove and cool completely. Repeat with remaining batter.
Whip the Cream
- In a cold bowl, whip heavy cream with powdered sugar until soft peaks form. Do not overwhip — the cream should be smooth and light.
Assemble the Mango Pancakes
- Place a crepe smooth-side down. Add whipped cream in the center, then place mango slices on top. Cover mango with a little more cream.
Fold into Pancakes
- Fold the bottom edge over the filling, then fold both sides inward. Roll gently to form a soft rectangular pillow shape. Chill for 15 minutes before serving.
Note
- Always cook crepes on low heat to keep them soft and flexible
- Use sweet, ripe mango like Alphonso or Chaunsa
- Chill before serving for clean cuts and better texture
- Can be made a few hours ahead and refrigerated