Easy Mango Pancakes
Delicate, creamy, and full of tropical flavor, these Hong Kong–style mango pancakes are a popular dessert often served at dim sum restaurants in Hong Kong. Soft crepe-like wraps filled with whipped cream and fresh mango. This is one sweet treat you’ll want to make again and again.

These Hong Kong–style mango pancakes instantly remind me of my first trip to a dim sum restaurant that served them. I still remember how delicate the crepe felt and how the whipped cream and juicy mango melted together.
If you love desserts like no-bake mango cheesecake, mango pudding, or mango pomelo sago, you’ll understand why I can’t resist making these at home. There’s something so comforting about mango desserts, especially on warm days.
Unlike mango ice cream, these mango pancakes have a soft, chilled creaminess that’s just as satisfying but in a gentler, melt-in-your-mouth way. It’s no wonder they’re such a popular dim sum treat in Hong Kong. I could happily eat one (or two) after every meal!
Why You Will Love This Recipe
Recipe Ingredients


Ingredient Notes
Mangoes – Choose ripe, juicy mangoes with a naturally sweet aroma. The softer the flesh, the creamier and more flavorful your filling will be. Varieties like honey mango or Philippine mango work beautifully.
Tapioca flour – This little secret makes the crepe bouncy and soft instead of dry or rubbery. It gives that signature delicate, chewy texture you’ll find in Hong Kong–style mango pancakes.
Food coloring – Completely optional, but a few drops of yellow coloring can give the crepe a bright, sunny hue, perfect for matching the vibrant mango inside.
Be sure to check out the full recipe and ingredient list below
Variations
Strawberry Pancakes – For a sweet pink twist, add a few drops of red food coloring to the crepe batter and fill it with fresh strawberries and whipped cream. It’s just as soft and creamy, but with a lovely berry fragrance.
Matcha Pancakes – Mix a little matcha powder into the batter for a light green crepe and fill it with sweet red bean paste and whipped cream, a Japanese-inspired version that’s earthy and elegant.
Durian Pancakes – If you love bold flavors, swap the mango for durian. The creamy texture and tropical aroma pair beautifully with the soft crepe wrap.
Mixed Fruit Pancakes – Combine diced mango, kiwi, and dragon fruit for a colorful, refreshing dessert that feels like a fruit salad wrapped in a cloud.
How to Make Mango Pancakes

STEP 1. Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract (Image 1). Beat on medium speed until soft peaks form and you can see light trails (Images 2, 3). Transfer the whipped cream into a piping bag and chill it in the refrigerator (Image 4).

STEP 2. In another bowl, add flour, tapioca flour, sugar, and salt (Image 5). Crack in the eggs and pour in the vanilla extract (Images 6, 7). Mix gently while gradually adding milk (Image 8) until the batter is smooth and lump-free.

STEP 3. Add a few drops of food coloring if you like (Images 9, 10) and mix well. Strain the batter to remove any lumps (Image 11), then stir in the melted butter (Image 12).

STEP 4. Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter (Image 13), swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully (Image 14). Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.
Slice the mangoes to your preferred size (Image 15). To assemble, place one crepe on a clean surface, pipe whipped cream in the center (Image 16), and top it with a slice of mango.

STEP 5. Add a bit more whipped cream to cover the mango completely (Image 17), then fold the crepe like an envelope (Images 18, 19). Arrange the pancakes in a container, cover, and chill in the fridge (Image 20). Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!
Pro Tips
- Keep the crepes soft – Cover each crepe with plastic wrap or a clean cloth while they cool to keep them moist and pliable. Dry crepes tend to crack when you fold them.
- Use ripe mangoes – The sweeter and juicier the mangoes, the better the flavor. If the fruit is a little tart, add a touch of sugar to balance the taste.
- Whip, don’t overwhip – Stop beating the cream as soon as soft peaks form. Overwhipped cream turns grainy and can be hard to spread.
- Thin and even crepes – Pour just enough batter to coat the pan and swirl quickly. Thin crepes are easier to fold and give that delicate, melt-in-your-mouth texture.
- Cool completely before wrapping – Warm crepes will melt the whipped cream filling. Patience pays off. Let them cool for a few minutes before assembling.
- Chill before serving – A quick rest in the fridge helps the flavors come together and gives that signature “dim sum dessert” coolness.
Serving Suggestions
Serve these refreshing mango pancakes chilled, just like how they’re enjoyed in dim sum restaurants. They make the perfect sweet ending after savory dim sum snacks like shao mai, fried shrimp balls, or crispy potstickers.
For a more filling meal, pair them after a heavier dish such as shrimp fried rice or beef chow fun. You can even serve them with a cup of hot jasmine tea or Oolong milk tea for a complete dim sum experience at home.
FAQs about Mango Pancakes
They’re soft crepe-like pancakes filled with whipped cream and fresh mango, usually served chilled as a dessert in Hong Kong dim sum restaurants. Think of them as delicate fruit wraps with a creamy tropical filling.
Yes! You can assemble them a few hours in advance and keep them in an airtight container in the fridge. They taste best when served within a day for the softest texture and freshest flavor.
They can last up to 2 days when kept in a sealed container in the refrigerator. Beyond that, the crepe may start to dry and the cream can lose its smooth texture.
They may be too dry or overcooked. Try lowering the heat, cooking for a shorter time, or keeping them covered with plastic wrap as they cool to lock in moisture.

Storage
Keep the assembled mango pancakes in an airtight container and store them in the refrigerator. They’ll stay soft, creamy, and delicious for up to 2 days. For the best texture, enjoy them within the same day.
If you’d like to prepare ahead, you can make the crepes and whipped cream a day earlier. Stack the crepes with plastic sheets in between and keep them covered in the fridge. When you’re ready to serve, slice the mango and assemble everything fresh.
Avoid freezing these pancakes, as the whipped cream and mango will release water once thawed, making the crepes soggy. These are best served cool and freshly made.
More Desserts Recipes

Mango Pancakes
Equipment
- 1 frying pan 18-20 cm
Ingredients
- 2 mangoes
- 90 gr flour
- 8 gr tapioca flour
- 20 gr sugar
- ½ tsp vanilla extract
- 2 eggs
- 260 gr milk
- 30 gr butter melted
Chantilly Cream
- 300 gr heavy cream
- 30 gr sugar
- ½ tsp vanilla extract
Instructions
- Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.
- In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.
- Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.
- Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.
- Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.
- Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!
Notes
- Keep the crepes soft – Cover each crepe with plastic wrap or a clean cloth while they cool to keep them moist and pliable. Dry crepes tend to crack when you fold them.
- Use ripe mangoes – The sweeter and juicier the mangoes, the better the flavor. If the fruit is a little tart, add a touch of sugar to balance the taste.
- Whip, don’t overwhip – Stop beating the cream as soon as soft peaks form. Overwhipped cream turns grainy and can be hard to spread.
- Thin and even crepes – Pour just enough batter to coat the pan and swirl quickly. Thin crepes are easier to fold and give that delicate, melt-in-your-mouth texture.
- Cool completely before wrapping – Warm crepes will melt the whipped cream filling. Patience pays off. Let them cool for a few minutes before assembling.
- Chill before serving – A quick rest in the fridge helps the flavors come together and gives that signature “dim sum dessert” coolness.
When I need quick dessert that can be made ahead, I will go to this recipe. It is very easy to make and a lot of people love it!