Hong Kong Style Mango Pancakes

Are you a Yum Cha Mango Pancakes lover? Then The Swag team has the perfect recipe for you. You won’t get enough of these fluffy and sweet homemade pancakes.


Serves: 2 people

Preparation time: 20 mins

Cooking time: 20 mins

Ingredients for the pancakes:

  • 1 cup milk (any milk preference at room temperature)
  • 1/3 cup flour
  • 1 1/2 tbs corn starch
  • pinch of salt
  • 1 tbs sugar
  • 1/4 tsp turmeric  (for yellow color)
  • 1 tsp vanilla
  • 1 tbs melted butter or vegetable oil
  • vegetable oil (for frying pancake)

Ingredients for the whipping cream:

  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1/2 tbs sugar


  • 2 sweet mangoes chopped in long slithers  or large squares


  • Make your crepe batter by mixing 1 cup milk, 1 tbsp melted butter/oil, 1 tsp vanilla, 1 tbsp sugar and a pinch of saltSlowly sieve  1/3 cup of flour and 1 1/2 tbsp corn starch. Whisk everything together until very smooth. Add turmeric if you want to have an orange colour crepe (be careful not to add too much turmeric!)
  • Next, heat up a non-stick pan on low heat. Once the pan is hot, spray  some oil on the pan or use the Organic Non Paper Towel to spread oil evenly. Add 1/4 cup or more of batter to the pan. Make it a circle shape (as if you were making a French crepe)
  • Cook crepe for 3-4 minutes on low heat. Once done, slowly transfer to a plate to cool.
  • Meanwhile, whip your heavy cream until stiff peaks form. You can check if its done by flipping the bowl and if the cream doesn’t spill and stays put, it's ready!
  • Cut your mangos in a rectangular or square shape. To wrap the crepe, add 1/4 cup of cream to the middle of the crepe. Add a piece of mango on top. Fold the sides in. Fold the bottom to the center and roll the pancake until it reaches the end. Squeeze the sides gently to make into a rectangular shape
  • Refrigerate for 15-30 minutes until it holds its shape and serve