If you have a sweet tooth and a love for tropical flavors, then you are going to be head over heels with this Mango Pancakes with Cream and Fresh Mango Filling Recipe. Light, tender crepes act as the perfect canvas for a rich, fluffy cream layered with juicy, freshly sliced mangoes. The result is a luscious harmony of flavors and textures that feels like a celebration of sunshine on your plate. This dish is utterly delightful whether you’re treating yourself on a weekend morning or impressing friends with a charming dessert that’s much easier to make than it looks.

Ingredients You’ll Need

The images show six steps of making a thin crepe. Step 1 shows a clear glass measuring cup with yellow batter being poured in. Step 2 shows a black non-stick pan on a stove with a spray can spraying oil on the surface, all on a white marbled background. Step 3 shows a woman's hand using a spatula to spread the batter in the black pan. Step 4 shows the batter cooking with edges looking set but the middle still soft. Step 5 shows the crepe almost done with a woman’s hand lifting one edge using a green spatula. Step 6 shows an upside-down black pan on a white marbled surface with two thin cooked crepes visible beside it. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, wholesome, and each has a special role in creating the perfect balance of flavor and texture in your mango pancakes. From the velvety cream to the sweet, ripe mangoes, every component is essential for this recipe to shine.

1 cup milk (full fat): The base liquid that keeps your batter smooth and tender.
1/3 cup plain flour (all-purpose flour): Gives structure to the pancakes without weighing them down.
1/4 cup cornflour / cornstarch: Adds silkiness and lightness for a delicate, soft crepe.
1/4 cup icing sugar / powdered sugar: Sweetens the batter subtly while helping to brown the pancakes gently.
3 large eggs (55-60g each): Bind the batter and enrich the flavor beautifully.
1/4 tsp yellow food colouring: Just a tiny touch to give the pancakes a warm, sunny color that invites you in.
Canola oil spray: Keeps pancakes from sticking without overpowering the taste.
2 large ripe mangoes: Peeled and cut into perfect pieces, these bring juicy bursts of freshness inside each pancake.
3/4 cup thickened/heavy cream (fridge cold): Whipped into a luscious filling that pairs famously with mango.
3 tbsp icing sugar / powdered sugar (sifted): Sweetens the whipped cream for that perfect, mild sweetness.
1/2 tsp vanilla extract: Adds a fragrant, warm note to the cream, rounding out the flavors.

How to Make Mango Pancakes with Cream and Fresh Mango Filling Recipe

Step 1: Prepare the Batter

Start by placing the milk in a bowl. To this, sift in the plain flour, cornflour, and icing sugar, then whisk everything together until the mixture is wonderfully smooth and lump-free. Next, add the eggs and yellow food coloring, whisking again until fully combined. Your batter should be very thin and watery – this is key to achieving delicate crepes. Pop the batter in the fridge for one hour to let it rest and develop its flavors.

Step 2: Cook the Pancakes

After the resting time, stir your batter well to reincorporate any flour that may have settled at the bottom. Using about 45 ml (or 3 tablespoons) of batter per pancake, heat an 18cm non-stick pan over medium-low heat and lightly spray it with canola oil. Pour the batter into the pan and swirl it around to cover the surface in one thin layer. Cook for 45 seconds to 1 minute until the crepe is just set to the touch. Gently loosen edges halfway through to make flipping easier.

Step 3: Flip and Cool the Pancakes

Flip the pancake upside down onto a cutting board so the cooked surface faces up — the underside should have no golden patches, maintaining a lovely pale finish. Adjust stove heat as necessary to keep pancakes cooking evenly. Continue to cook the rest of your batter, stacking pancakes as you go. Let all the pancakes cool completely for about an hour before you move on to assembly.

Step 4: Whip the Cream and Assemble

In a chilled bowl, whip the cold thickened cream with icing sugar and vanilla extract until stiff peaks form – this usually takes about two minutes on high speed with a hand mixer. Place a cooled pancake on your workspace with the pan-contact side facing up, then spread a 1cm thick layer of whipped cream about one-third up the pancake in the shape of a mango slice. Top it generously with fresh mango pieces. Roll the pancake up burrito-style, finishing seam-side down. Repeat until all pancakes are filled.

Step 5: Serve Immediately

The beauty of this Mango Pancakes with Cream and Fresh Mango Filling Recipe lies in its freshness. Serve these soft, creamy mango-filled pancakes right away, as the cream is best enjoyed fresh and chilled for a melt-in-your-mouth experience.

How to Serve Mango Pancakes with Cream and Fresh Mango Filling Recipe

There is a white plate stacked with six rolled yellow desserts that look soft and smooth. Each roll has a visible outer layer of bright yellow and is folded neatly at the ends. One roll is held by a woman’s hand, showing its inside layers: a white creamy layer with a bright yellow solid center. In the background, there are small yellow pieces blurred out on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a bit of extra WOW, garnish your mango pancakes with a light dusting of powdered sugar or a few thin strips of fresh mango zest. Toasted coconut flakes sprinkled lightly on top also add a delightful crunch and tropical flair, enhancing both texture and presentation effortlessly.

Side Dishes

Pair these luscious mango pancakes with a crisp fruit salad or a small bowl of coconut sorbet for a refreshing palate cleanser. A cup of jasmine or green tea also complements the light sweetness perfectly, balancing the richness of the cream and sweetness of the mango.

Creative Ways to Present

If you want to impress guests, slice your rolled pancakes into bite-sized pinwheels and arrange them on a platter with edible flowers. Another fun approach is stacking the pancakes with layers of whipped cream and mango in between, drizzling with a light honey or passionfruit syrup for a show-stopping dessert tower.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover mango pancakes, store them carefully in an airtight container in the fridge. They will keep fresh and delicious for up to 24 hours, but because of the cream filling, it’s best to enjoy them quickly for optimal taste and texture.

Freezing

Freezing is not recommended for this recipe due to the fresh cream and mango. Both tend to lose their texture and can become watery upon thawing, which might compromise the delicate pancake integrity and creaminess.

Reheating

Since these pancakes are best served fresh, reheating is not ideal. If you must warm them, remove the cream and mango filling first, gently warm the pancakes alone in a low-heated pan, then reassemble with freshly whipped cream and fruit for the best experience.

FAQs

Can I use other fruits instead of mango?

Absolutely! While mango lends a perfect tropical sweetness to this recipe, you can swap in strawberries, peaches, or even kiwi for a fresh twist. Just make sure the fruit is ripe and juicy for the best flavor pairing with the cream.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Just give it a good stir before cooking, as some ingredients may settle at the bottom.

What should I do if the pancakes tear during cooking?

Thin pancakes are delicate, so ensure your pan is properly heated and lightly oiled. Use a flexible rubber spatula to carefully loosen the edges before gently flipping to avoid tearing. Practice will make perfect!

Is yellow food coloring necessary?

Not mandatory but recommended. It gives the pancakes a lovely warm color reminiscent of ripe mangoes and enhances their visual appeal, making the recipe feel extra special.

Can I make a dairy-free version of this recipe?

Yes! Substitute full-fat milk with almond or oat milk and use coconut cream instead of heavy cream. Just make sure the coconut cream is chilled and whipped well for a comparable fluffy texture.

Final Thoughts

I cannot recommend this Mango Pancakes with Cream and Fresh Mango Filling Recipe enough for anyone who loves a treat that feels both indulgent and fresh. It’s a bright, beautiful dish that’s surprisingly simple to make and guaranteed to bring huge smiles to your breakfast or dessert table. So grab some ripe mangoes, whip up that cream, and dive into these delightfully soft and creamy pancakes – you deserve it!