Hong Kong Style Mango Pancake is a light and fluffy dessert made with a soft, crepe-like pancake wrapped around sweet whipped cream and juicy mango slices. Popular in Hong Kong dessert cafés, this treat offers a refreshing blend of fruity sweetness, airy cream, and delicate pancake layers. It’s perfect for summer, afternoon tea, or as a no-bake dessert option.

Full Recipe: 

Ingredients

• 2 eggs

• 1 cup milk

• 75g sugar (divided: 35g for batter, 40g for cream)

• 80g low-gluten flour (cake flour works well)

• 2 tablespoons butter or cooking oil (melted)

• 2 ripe mangos, peeled and sliced

• 300g fresh cream (chilled in fridge for 12+ hours)

Directions

1. In a bowl, whisk together milk, 35g sugar, and eggs until sugar dissolves.

2. Gently mix in the flour, then add melted butter. Sift the batter into a clean bowl and set aside.

3. Heat a non-stick pan over low heat. Pour in a spoonful of batter, swirl quickly to form a thin pancake. Cook only one side until bubbles appear, then remove and let cool. Repeat.

4. In a clean, oil-free bowl, whip the chilled cream with the remaining 40g sugar until stiff peaks form.

5. Place a cooled pancake (cooked side down) on a flat surface. Spoon whipped cream in the center, add mango slices, and fold the pancake into a roll or square parcel.

6. Chill briefly before serving for best texture.

Nutrients (per serving, serves 3)

• Calories: 189 kcal

• Carbohydrates: ~20g

• Protein: ~4g

• Fat: ~10g

• Sugar: ~13g

• Fiber: ~1g

• Sodium: ~40mg

A Beloved Icon of Hong Kong Dessert Culture

In Hong Kong, dessert cafés are an essential part of daily life—a space for socializing, celebrating, and enjoying beautifully crafted sweets. Unlike Western desserts that can be heavy or overly sweet, Hong Kong’s modern dessert offerings focus on freshness, balance, and aesthetic appeal. The mango pancake fits right into this ethos.

Inspired by the crepe and mille-crêpe traditions of France and adapted to suit local palates, this pancake dessert quickly rose to fame in high-end patisseries and casual dessert parlors across the city. What sets it apart is the use of tropical mangoes—a fruit loved throughout Asia—paired with the subtle sweetness of freshly whipped cream and wrapped in a thin, tender pancake that adds just enough structure without weighing the dessert down.

The result is a refined dessert that feels both luxurious and comforting, inviting diners to slow down and savor each soft, creamy bite.

The Allure of Mango and Cream

At the heart of this dessert is the mango—bright orange, sweet, and lusciously juicy. When perfectly ripe, mangoes bring a tropical burst of flavor and natural sweetness that pairs harmoniously with the mellow cream. Their fibrous, juicy texture provides contrast to the smooth cream and tender pancake, creating an interplay of textures that elevates the eating experience.

Whipped cream, meanwhile, plays a supporting role with grace. Lightly sweetened, it adds richness without heaviness, enhancing the fruit’s natural flavor rather than overpowering it. When whipped to stiff peaks, the cream becomes both a textural component and a flavor enhancer, bringing airiness and structure to the dessert.

The pairing of mango and cream is a classic across many cultures, but in the mango pancake, this duo reaches a level of balance and refinement that’s hard to match.

A Crepe-Like Shell That Ties Everything Together

The pancake wrapper in this dessert is a study in restraint. It’s not the thick, fluffy kind of pancake you might find at breakfast, but a crepe-like layer that is thin, pliable, and slightly elastic. Cooked only on one side, it retains a smooth surface that is visually elegant and softly textured, making it ideal for wrapping and folding without tearing.

This single-cooked side technique also ensures the wrapper is tender, allowing it to almost melt into the filling as you eat. The pancake contributes subtle flavor, a hint of sweetness, and just enough bite to hold the cream and mango in place, resulting in a dessert that is neat, well-balanced, and satisfying.

The batter is lightened by the use of cake flour (or low-gluten flour), which yields a delicate crumb, while butter or oil adds richness and prevents sticking. The end product is a neutral wrapper that complements the filling rather than competing with it, making each component shine.

Refreshing, Elegant, and No-Bake

One of the great appeals of Hong Kong Style Mango Pancake is how accessible and versatile it is. It requires no oven, minimal cooking, and ingredients that are easy to source. That makes it an ideal dessert for summer months or when you’re short on time and want to serve something elegant without the stress of baking.

The chilled nature of the dessert adds to its refreshing quality, especially when served on a hot day. The cream stays cool and fluffy, the mango adds a juicy bite, and the pancake remains soft and pliable. The result is a dessert that feels both cooling and indulgent, satisfying without ever feeling too rich.

Because it can be made in advance and chilled until serving, it’s also a great make-ahead dessert for entertaining. Simply assemble, chill, and serve when ready—no last-minute fuss required.

Perfect for Presentation and Sharing

With their smooth surface and neat rectangular or envelope folds, mango pancakes are a feast for the eyes as well as the palate. Their bright yellow hue, courtesy of both mango and egg, makes them visually striking, and when sliced open, the contrast of white cream and vibrant mango is pure dessert theater.

They can be served as individual pieces, plated with a sprig of mint or dusting of powdered sugar, or presented on a dessert platter for sharing. Their lightness makes them ideal between courses or as the highlight of an afternoon tea set. Their elegant appearance and satisfying simplicity make them a crowd favorite for both casual and formal occasions.

For a modern twist, some versions include additional ingredients like a touch of vanilla in the cream, a mango purée drizzle, or even layers of sponge cake for extra texture. However, the classic version remains a favorite for its purity of flavor and balance.

Tips for Success and Variation

To get the best results, a few key tips will ensure success. First, using chilled cream that’s been refrigerated for at least 12 hours helps it whip faster and hold its shape better. Beating until stiff peaks is essential so the filling doesn’t ooze when wrapped. For those avoiding dairy, coconut cream can be used as a substitute for a tropical twist that complements the mango beautifully.

Ripe, fragrant mangoes are non-negotiable. Varieties like Ataulfo, Carabao, or Alphonso work best for their sweetness and soft, non-stringy texture. Slice them thick enough to hold their shape, but not so thick they overpower the cream.

The pancake should be cooked slowly over low heat to prevent browning and to maintain its tender texture and pale yellow color. Letting each pancake cool before wrapping prevents the cream from melting and ensures the finished dessert keeps its shape.

Beyond mango, other fruits like strawberries, kiwi, or banana can be used for variation, but mango remains the most iconic and beloved option.

Conclusion

Hong Kong Style Mango Pancake is a dessert that proves elegance can come from simplicity. With just a few thoughtfully combined ingredients—soft crepe, fluffy whipped cream, and sweet, ripe mango—it delivers a light yet luxurious treat that feels right at home in both casual and sophisticated settings.

Its roots in Hong Kong’s vibrant dessert culture give it an air of refinement, while its ease of preparation makes it accessible to home cooks everywhere. Whether served at a summer gathering, during a quiet afternoon tea, or as a cooling end to a dinner party, this dessert brings a smile to every face and a moment of sweet serenity with every bite.