Hong Kong Style Mango Pancake: A Delicious Treat Your Family Will Love!

Name: Hong Kong Style Mango Pancake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 240 ml milk (1 cup); 50 g all-purpose flour (⅓ cup); 30 g cornstarch (¼ cup); 25 g powdered sugar (¼ cup); 3 medium eggs (lightly beaten); 2 teaspoons butter (melted); 300 ml double cream (1¼ cups); ½ teaspoon vanilla extract; ½ tablespoon powdered sugar for whipping cream; 2 large mangoes (peeled and cut into chunks)

Posted on April 3, 2026

Trending

Jump to Recipe·Print Recipe

This Hong Kong Style Mango Pancake comes together in about 30 minutes using a simple no-bake method for a easy dessert that’s sure to impress! Your family will love how fluffy and creamy these pancakes are, and you can easily switch up the fruits or even the fillings to suit whatever you have on hand, perfect for when you want to use up those leftover ingredients from the fridge!

Let’s Talk Ingredients!

Alright, let’s break down what you’re going to need for these fantastic Hong Kong Style Mango Pancakes. Say goodbye to complicated grocery lists! This recipe uses everyday ingredients that you might already have in your pantry.

Ingredient Breakdown:

240 ml milk (1 cup): Whole milk works best for creaminess, but you can use almond or soy milk, too!
50 g all-purpose flour (⅓ cup): This forms the pancake base. If you’re gluten-free, swap it for a gluten-free all-purpose blend.
30 g cornstarch (or custard powder, ¼ cup): This gives the pancake that lovely tenderness and helps it hold up.
25 g powdered sugar (¼ cup): Sweetness is key! Adjust based on your preference.
3 medium eggs (lightly beaten): These bind everything together and add richness.
2 teaspoons butter (melted): For that buttery flavor! You can use coconut oil for a dairy-free alternative.
300 ml double cream (or whipping cream, 1¼ cups): This is where the magic happens! Thick and swoon-worthy.
½ teaspoon vanilla extract: It’ll elevate the flavor, trust me on this one.
½ tablespoon powdered sugar for whipping cream: Sweetens it just right!
2 large mangoes (peeled and cut into chunks): The star of the show! You can switch this up with other fruits like strawberries or kiwi if mango isn’t your jam.

How to Make Hong Kong Style Mango Pancakes

Now, let’s get into the nitty-gritty of making these Hong Kong Style Mango Pancakes. It’s a fun process, I promise!

Step-by-Step Instructions

Prepare the Batter (10 minutes):
- In a bowl, whisk together the milk, all-purpose flour, cornstarch, and powdered sugar. And don’t worry about lumps, just mix until combined.
- In a separate bowl, beat the eggs and then pour them into the flour mixture. Add the melted butter and give it a good stir to incorporate everything nicely until you’ve got a smooth batter.
- Tip: Let the batter rest for 15 minutes while you prep the next steps!
Whip the Cream (10 minutes):
- In another bowl, pour the double cream and add the vanilla extract, then whip it until it’s fluffy, think cloud-like! You’ll want soft peaks, not stiff ones. Fold in ½ tablespoon of powdered sugar gently to keep it airy and light. Yay!
Cook the Pancakes (5-10 minutes):
- Heat a non-stick frying pan over medium-low heat: Yes, low heat! Pour in a ladleful of batter; you want it to spread out gently without burning. Cook for about 1-2 minutes until bubbles form on the surface. Flip and cook for another minute on the other side. Repeat for the remaining batter, stacking pancakes as you go.
Assemble the Pancakes (5 minutes):
- Now comes the fun part! Take each pancake and lay it on a plate. Spread a generous amount of whipped cream over it, and sprinkle those mango chunks right on top. Top it off with another pancake, and repeat the process until you’ve made a beautiful stack.
Store & Serve:
- Serve immediately! But if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Just give them a quick reheat if needed!

My Family’s Go-To Recipe: Why I Love It!

Honestly, this Hong Kong Style Mango Pancake is one of my absolutely favorite recipes to whip up! It’s this perfect combination of fluffy pancake goodness and creamy, dreamy filling. Comfort food at its finest, right here! I’m a real sucker for pancakes, especially when they have that fresh fruit twist. And let’s be real, the best part is how versatile this dish is. You can play around with whatever fruit is in season or even make a totally different filling if you’re feeling adventurous! Trust me; my picky eight-year-old even asks for these on busy weeknights!

If you loved these pancakes, be sure to check out my Coconut Pudding with Sago, my No Bake Kiwi Coconut Rolls, or my Japanese Curry on Rice for more deliciousness!

Why This Recipe Works

Quick & Easy

This recipe comes together in under 30 minutes, making it a fantastic option for when you’re short on time but still want something delightful!

Minimal Cleanup Required

Since everything gets cooked in a non-stick frying pan, you don’t have to deal with too many dishes piling up. Win-win!

Budget-Friendly

All the ingredients are easy to find and, more importantly, wallet-friendly. You won’t break the bank making these sweet treats!

Customizable

Feeling like using a different fruit? Go for it! Swap out mangoes for whatever you’ve got leftover or in season, such as strawberries, peaches, or even blueberries. It’s like a blank canvas for your creativity!

Comfort Food at Its Best

There’s just something about the soft fluffy pancakes paired with that rich whipped cream that makes it feel like a warm hug, especially after a long day!

How to Serve This Hong Kong Style Mango Pancake

Serving Suggestions:

I love serving these pancakes warm, drizzled with a little honey or maple syrup, if you’ve got a sweet tooth! Serve them with a side of fresh fruit or some additional mango slices for a burst of color and flavor.

Storage:

You can store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. However, you really should eat them all immediately, they’re that good!

Reheating Instructions:

To reheat, just pop them in the microwave for about 10-15 seconds until warmed through. You can also let them sit at room temperature for a bit if you’re in no rush.

Freezer Friendly:

Yes, these pancakes are freezer-friendly! Just layer them with parchment paper in between each pancake and pop them in a freezer-safe bag for up to a month. When you’re ready to eat, just thaw them overnight in the refrigerator and reheat. Easy peasy!

I can’t wait for you to give this Hong Kong Style Mango Pancake a try! It’s honestly such a fantastic treat, and it will definitely make your weeknight dinners a hit. Whether it’s a special occasion or just a casual evening, these pancakes are sure to bring a smile to your family’s faces. Happy cooking! Follow Us in our Pinterest For more Recipes.