Name: Mango Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 45 g plain flour; 2 tbsp cornflour; 20 g icing sugar; 20 g caster sugar; Pinch of salt; 200 ml warm full-fat milk; 2 large eggs; 2 tbsp melted butter; 1 tsp vanilla extract; 1/4 tsp yellow food colouring (optional); Knob of butter, for frying; 250 ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; 2–3 ripe mangoes (ideally Alphonso or Ataulfo); Icing sugar, for dusting; Fresh mint sprigs

Why You’ll Love This Recipe

The combination of soft, golden pancakes with rich cream and sweet mango creates an irresistible balance of textures and flavors. The recipe is simple, uses everyday ingredients, and can be customized to your taste. Plus, it’s a great way to enjoy fresh mangoes when they’re in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancakes:
45 g plain flour
2 tbsp cornflour
20 g icing sugar
20 g caster sugar
Pinch salt
200 ml warm full-fat milk
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
¼ tsp yellow food colouring, optional
Knob of butter, for frying

For the filling:
250 ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
2-3 ripe mangoes, ideally Indian or Pakistani mangoes if you can find them

To serve (optional):
Icing sugar, for dusting
Sprigs of fresh mint

Directions

In a mixing bowl, whisk together plain flour, cornflour, icing sugar, caster sugar, and a pinch of salt.
In a separate bowl, beat the warm milk, eggs, melted butter, vanilla extract, and yellow food colouring (if using) until smooth.
Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, lump-free batter.
Heat a non-stick frying pan over medium-low heat and melt a small knob of butter.
Pour a small ladle of batter into the pan, swirling to create a thin, even pancake. Cook for about 1–2 minutes until set but not browned, then flip briefly for 10–15 seconds. Remove and cool on a plate. Repeat with remaining batter.
For the filling, whip the double cream, icing sugar, and vanilla extract until soft peaks form.
Peel and slice the mangoes into thin strips or small cubes.
To assemble, place a cooled pancake on a plate, add a generous dollop of whipped cream in the center, top with mango slices, then fold the pancake over to enclose the filling.
Dust with icing sugar and garnish with fresh mint if desired. Serve immediately.

Servings and timing

Serves: 6 pancakes (about 3–4 servings)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Add a sprinkle of shredded coconut to the cream filling for extra tropical flavor.
Replace mango with strawberries, peaches, or kiwi for variety.
Infuse the cream with a splash of coconut milk for a creamier, exotic taste.
Use matcha powder in the pancake batter for a Japanese-inspired twist.

Storage/Reheating

Unfilled pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a dry pan or microwave before filling. Once assembled with cream and mango, they are best enjoyed immediately, but you can store them in the fridge for up to 12 hours. Avoid freezing as the texture may suffer.

FAQs

Can I use frozen mango?

Yes, but make sure it is fully thawed and drained to avoid excess moisture in the filling.

Do I need the yellow food colouring?

No, it’s purely optional for appearance and won’t affect the taste.

Can I make the pancakes ahead of time?

Yes, cook them ahead and store in the fridge, then fill just before serving.

What’s the best mango variety to use?

Sweet, non-fibrous varieties like Alphonso or Ataulfo work best.

Can I make them gluten-free?

Yes, replace the plain flour with a gluten-free flour blend.

How do I get lump-free batter?

Sift the dry ingredients and whisk the wet ingredients gradually into them.

Can I use single cream instead of double cream?

Double cream is preferred for stability, but single cream can work if whipped carefully.

How thin should the pancakes be?

They should be thin and flexible, similar to crepes, so they can fold easily.

Can I add sugar to the whipped cream?

Yes, icing sugar in the cream helps sweeten and stabilize it.

Do they taste better warm or chilled?

They’re delicious either way, but many enjoy them slightly chilled for a refreshing treat.

Conclusion

Mango pancakes are a simple yet elegant dish that brings together the delicate texture of crepe-like pancakes with the freshness of ripe mango and the richness of whipped cream. Whether you’re making them for a special brunch, a summer dessert, or just a weekday indulgence, this recipe will have everyone asking for seconds.