Name: Mango Pancakes with Cream and Fresh Mint Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 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); 250 ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; 2-3 ripe mangoes (ideally Indian or Pakistani mangoes); Icing sugar (for dusting); Sprigs of fresh mint

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If you have a craving for something sweet, light, and utterly refreshing, this Mango Pancakes with Cream and Fresh Mint Recipe is exactly what you need. Imagine tender, thin pancakes wrapped around juicy chunks of ripe mango, layered with fluffy vanilla-scented cream, and finished with a delicate sprig of fresh mint for that perfect pop of herbal brightness. It’s a beautiful harmony of sunny tropical flavors and creamy indulgence that feels both special and comforting. This recipe is a true celebration of summer’s best produce brought together in a dish that’s as delightful to make as it is to eat.

Ingredients You’ll Need

A close-up image showing a silver mixing bowl with two raw eggs inside, one whole with a bright orange yolk, and one broken with its orange yolk and clear white combining. A creamy white liquid, possibly milk or cream, is being poured into the bowl from above, creating a smooth flow that lands among the eggs and a dollop of thick white cream or mayonnaise. The texture of the liquids contrasts with the shiny metal of the bowl, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

This Mango Pancakes with Cream and Fresh Mint Recipe relies on simple, pantry-friendly ingredients that work in perfect harmony to create a pancake batter that’s smooth and delicately sweet, along with a luscious cream filling and fresh mango to brighten every bite.

45 g plain flour: The base for your pancakes, providing structure and lightness.
2 tbsp cornflour: Adds a tender, silky texture to the pancakes that feels almost melt-in-your-mouth.
20 g icing sugar: Keeps the batter gently sweet and blends flawlessly with the other sugars.
20 g caster sugar: Adds sweetness with a slight crunch that dissolves perfectly in the batter.
Pinch salt: Balances sweetness and enhances all the flavors beautifully.
200 ml warm full-fat milk: Ensures a rich, smooth batter that cooks up tender.
2 large eggs: Bind everything together and give the pancakes their lovely golden color.
2 tbsp melted butter: Adds richness and keeps the pancakes deliciously moist.
1 tsp vanilla extract: Brings warmth and depth with its sweet, fragrant note.
¼ tsp yellow food colouring (optional): For that sunny, inviting pancake hue if you want to make them extra cheerful.
Knob of butter (for frying): Creates the perfect golden crust on your pancakes.
250 ml double cream: Whipped up into silky peaks to complement the mango’s sweetness.
2 tbsp icing sugar: Sweetens the cream just right without overpowering it.
1 tsp vanilla extract: Enhances the cream with a delicate flavor.
2-3 ripe mangoes: The shining star of this recipe, juicy and bursting with vibrant flavor.
Icing sugar (for dusting): Adds a pretty finishing touch with a gentle sweetness.
Sprigs of fresh mint: Lighten the dish with a cool, refreshing aroma and taste.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mango Pancakes with Cream and Fresh Mint Recipe

Step 1: Prepare the Dry Ingredients

Start by sifting the plain flour, cornflour, and icing sugar into a large mixing bowl. This step is essential for eliminating any lumps and ensuring your pancakes are light and smooth. Then, add the caster sugar and a pinch of salt to balance the sweetness perfectly.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the warm full-fat milk, eggs, melted butter, vanilla extract, and the optional yellow food colouring if you want to bring some sunny vibrance to your pancakes. This mixture promises richness and a lovely aroma that will elevate the whole dish.

Step 3: Make the Batter

Create a well in the center of your dry ingredients and gently pour in the wet mix. Stir to combine everything into a smooth batter. Passing it through the sieve again into a clean bowl gets rid of any stubborn lumps, giving you that silky texture essential for perfect pancakes.

Step 4: Cook the Pancakes

Heat a knob of butter in a medium non-stick pan over medium heat. Pour about 50 ml of batter into the pan’s center. You’ll hear a gentle sizzle—that’s your sign to swirl the batter gently, coating the pan evenly with a thin layer. Cook each side until it’s set and lightly golden underneath, about one minute per side. Use a spatula to loosen the edges, then flip and cook the other side as well.

Step 5: Prepare the Cream and Mango

While the pancakes cool slightly, whisk together the double cream, icing sugar, and vanilla extract until medium peaks form. Cut your mangoes into large chunks, perfect for laying down the middle of each pancake like a juicy centerpiece.

Step 6: Assemble the Pancakes

Lay each pancake flat, place a line of mango chunks across the center, and dollop a generous spoonful of cream on top. Fold the pancake gently, wrapping it almost like a burrito, taking care not to tear the delicate pancake. Place it seam-side down so the pretty side faces up.

Step 7: Finishing Touches

Finish by dusting the folded pancakes with icing sugar and garnishing with fresh mint sprigs. You can enjoy these immediately or pop them in the fridge for 30 minutes to firm up, making slicing into neat portions easier and giving the flavors even more time to mingle.

How to Serve Mango Pancakes with Cream and Fresh Mint Recipe

A close-up of a woman’s hands folding yellow pasta dough on a wooden board. The dough is smooth and soft, shaped into a rectangular form with two sides pinched together in the center at the bottom, forming a tight fold. The color of the dough is bright yellow with a slightly shiny texture. The wooden surface underneath contrasts with the dough’s smoothness, showing a warm natural wood grain pattern. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few sprigs of fresh mint not only brighten the dish visually but also add a refreshing contrast to the sweet cream and mango. A light dusting of icing sugar adds a soft shimmer and an extra hint of sweetness that makes every bite feel like dessert.

Side Dishes

Keep it simple with a light green salad dressed with citrus vinaigrette or a small bowl of coconut sorbet to complement the tropical vibes of your mango pancakes. If you want something heartier, a side of lightly toasted almonds or granola adds a lovely crunch and texture balance.

Creative Ways to Present

For a show-stopping presentation, serve the pancakes stacked with a layer of cream and mango between each one, then drizzle with a homemade mango coulis or a touch of honey. Alternatively, fold them into neat parcels and place on pretty dessert plates, garnished with mint and an edible flower for a gorgeous, fresh look.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the pancakes separately from the cream and mango in an airtight container in the refrigerator. This way, the pancakes stay soft, and the fruit doesn’t lose its freshness.

Freezing

While pancakes generally freeze well, this Mango Pancakes with Cream and Fresh Mint Recipe is best enjoyed fresh because the mango and cream don’t freeze and reheat well. However, you can freeze the plain pancakes without filling them and assemble fresh when you’re ready to eat.

Reheating

Reheat the plain pancakes gently in a non-stick pan over low heat or in a microwave for a few seconds until warm. Then add fresh mango and freshly whipped cream just before serving to keep all the flavors bright and textures perfect.

FAQs

Can I use frozen mango for this Mango Pancakes with Cream and Fresh Mint Recipe?

Fresh mangoes give the best flavor and texture, but if you only have frozen mango, make sure to thaw and drain any excess juice to avoid soggy pancakes. The taste won’t be quite the same but still delicious.

What’s the best type of mango to use?

Indian or Pakistani mangoes are ideal because of their rich, sweet, and juicy qualities. However, any ripe, fragrant mango you can find will work beautifully.

Can I make the batter ahead of time?

Yes! You can prepare the batter a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before cooking as the ingredients may settle.

Is there a dairy-free option for the cream?

Absolutely! You can substitute the double cream with coconut cream or a plant-based whipped topping for a dairy-free twist that pairs wonderfully with the mango.

How do I keep the pancakes from tearing when folding?

Ensuring your batter is smooth and evenly cooked thin pancakes that are slightly flexible will help. Also, folding while the pancakes are still warm makes the process gentler on them.

Final Thoughts

This Mango Pancakes with Cream and Fresh Mint Recipe truly feels like a hug on a plate—light, fruity, and indulgently creamy all at once. Whether it’s a weekend treat or a special occasion breakfast, it’s a dish that always brings a smile. Give it a try, and you might find yourself making it over and over to share with loved ones or simply to brighten any day.

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