I adore these delicate, dessert-style mango pancakes—thin, crepe-like rounds wrapped around fresh mango and lightly sweetened whipped cream. They feel indulgent yet wonderfully light.

Mango Pancakes

Why You’ll Love This Recipe

I love how this recipe combines elegance and ease. The pancake acts as a soft vessel, hugging juicy mango slices and creamy Chantilly-style whipped cream. It’s refreshingly fruity, beautifully vibrant, and perfect for a light breakfast, brunch dessert, or summer treat. Plus, it comes together in about half an hour—a delightful showstopper with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Plain flour
Cornstarch (corn flour)
Icing sugar + caster sugar
Salt
Warm full-fat milk
Eggs
Melted butter
Vanilla extract
(Optional) Yellow food coloring
Double/heavy cream
Icing sugar (for the cream)
Ripe mangoes
Fresh mint or icing sugar, for serving

Directions

Make the batter: I sift plain flour, cornflour, icing sugar, caster sugar, and a pinch of salt. In another bowl, I whisk warm milk, eggs, melted butter, vanilla, and optional yellow food coloring. I combine and sieve again—this gives a beautifully smooth, pale-yellow batter.
Cook the pancakes: I heat a knob of butter in a non-stick pan, pour about 50 mL batter, swirl for a thin crepe (~1 minute), then flip and cook briefly. I repeat until the batter is used—makes about 4 pancakes. Desert Island Dishes
Prep the filling: I whisk heavy cream with icing sugar and vanilla to soft-medium peaks.
Assemble: On each cooled pancake, I layer whipped cream and thick mango slices, then fold it into a neat parcel like a burrito.
Serve: I dust with icing sugar and garnish with mint. You can serve them immediately or chill for 30 minutes to firm up.

Servings and timing

Prep time: ~20 minutes
Cook time: ~10 minutes
Total time: ~30 minutes
Serves: 4 pancakes (serves 4 as light dessert/brunch)

Variations

Fruit swap: I substitute mango with ripe peaches, nectarines, or berries.
No food coloring: I skip it—it’s just for show; crepes stay pale.
Thicker texture: I increase cornflour slightly for more flexible crepes.
Flavor boost: I stir in lime zest over the mango for extra brightness.
Cold treat: I freeze folded pancakes and enjoy like creamy ice candy.

Storage/reheating

I recommend enjoying them fresh or chilled—crepes can soften over time. I’ll store filled pancakes in the fridge up to 1 day. For best texture, I don’t reheat; if reheating, I warm the crepe and fill with fresh cream and mango.

FAQs

Can I make these gluten-free?

I haven’t tested it, but I’d use a combination of gluten-free plain flour and extra cornflour. Crepe texture might differ.

Can I use frozen mango?

I can—just thaw and pat dry to avoid soggy crepes. Fresh ripe mango gives the best flavor and texture.

How do I avoid tearing the pancake?

Using a very non-stick pan, minimal batter, and moderate heat helps keep them pliable and tear-free.

Can I prep components ahead of time?

Yes, I can prepare the batter and whipped cream a few hours ahead, then assemble fresh before serving.

What’s the best mango variety?

I go for ripe, juicy, sweet types—like Honey Gold, R2E2, or Keitt—for intense flavor and smooth texture.

Conclusion

These mango pancakes are one of my favorite ways to celebrate summer fruit—they’re light, luscious, and visually stunning. Whether for brunch, dessert, or a special treat, they strike a perfect balance of simplicity and decadence. I hope mine turn out beautifully—enjoy every mango-filled bite!