Name: Yum Cha Mango Pancakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Cantonese
Ingredients: 3 mangoes (or as many as you’d like); 300 mL / 10 oz thickened cream; 1 tbsp icing sugar; 1 tsp vanilla extract; 4 eggs; 10 g / 0.35 oz unsalted butter; 250 mL / 8.45 oz full cream milk; 1 US cup all-purpose flour; 1/4 US cup corn starch; 1/4 US cup icing sugar; 1 tsp vanilla extract; 10 mL / 0.34 oz vegetable oil

Jump to Recipe·5 from 26 reviews

Yum Cha Mango Pancakes are one of those delightful treats that instantly transport you to a bustling dim sum parlor, packed with the aroma of fresh fruit and creamy fillings. Each pancake is a pillowy soft crepe wrapped snugly around a cool, sweet mango and a dreamy cloud of whipped cream. The combination is nothing short of magical—vibrant, luscious mango tucked inside a pastel-yellow blanket, ready to brighten any afternoon or finish a meal on a high note. If you’ve ever spied these golden parcels on a trolley at your favorite Cantonese restaurant and thought, “I need these at home,” you’re in for a treat. This recipe breaks the process down so anyone can enjoy the enchanting flavor of Yum Cha Mango Pancakes right in their own kitchen!

Ingredients You’ll Need

One of the beauties of Yum Cha Mango Pancakes lies in how a handful of fresh, simple ingredients come together to create such elegance. Each component plays its own vital role, whether it’s lending silkiness, fluff, tang, or the unmistakable pop of mango sunshine.

Mangoes: Choose firm, ripe mangoes for the perfect balance of sweetness and structure—they hold their shape beautifully inside the pancake.
Thickened cream: This whips into a lush cloud that floats between the mango and crepe, bringing lightness and contrast.
Icing sugar: Used in both the filling and the crepe, this ensures every bite is delicately sweet and smooth.
Vanilla extract: Adds a subtle, warming fragrance to both the cream and the crepe batter, highlighting the tropical notes of the mango.
Eggs: Essential for a supple, tender pancake that holds together while remaining light and soft.
Unsalted butter: Gives the crepe a gentle richness and helps prevent sticking.
Full cream milk: The secret to super fluffy crepes; it adds the right level of moisture and creaminess to the batter.
All-purpose flour: Lays the structural base for the crepe, keeping it flexible yet sturdy enough for wrapping.
Corn starch: Softens the texture of the pancake, making it almost melt-in-your-mouth delicate.
Vegetable oil: Keeps the crepe batter smooth and helps each pancake glide out of the pan effortlessly.

How to Make Yum Cha Mango Pancakes

Step 1: Prep the Mangoes

Start by peeling and slicing your mangoes into neat strips, aiming for pieces about 1.5 cm thick and 10 cm long. This size gives you just the right amount of juicy fruit in every mouthful and ensures a tidy roll when assembling later. If you want a firmer, more refreshing bite, set the slices in the fridge or even the freezer as you work. Trust me, the chilled fruit against the pillowy crepe is a game-changer!

Step 2: Make and Chill the Whipped Cream

Pour your thickened cream into a bowl, add icing sugar and vanilla, then whisk until you reach stiff peaks. This step makes the cream luxuriously thick, so it won’t run out when you’re wrapping up your pancakes. Pop it into the fridge to chill, keeping it fresh and ready when you need it.

Step 3: Prepare the Crepe Batter

Gently whisk the eggs until combined, then stir in the melted butter, milk, vanilla extract, and vegetable oil. Next, sift in the flour, corn starch, and icing sugar—this keeps the batter lump-free and airy. Fold the dry ingredients in until everything is just incorporated, then strain the whole mixture one more time through a sieve for absolute smoothness. This step makes all the difference in achieving that signature, glossy pancake.

Step 4: Cook the Pancakes

Heat your 20cm pan on low and brush it lightly with a bit of oil. Pour in just enough batter to cover the base thinly—about 1 cup—and swirl to spread it evenly. You want a pancake that’s thin yet sturdy enough to hold the filling. Cook for 2-3 minutes, just until the top is dry and set but not browned, then gently lift it onto a plate. Keep them moist and soft by wrapping the finished pancakes in plastic wrap as they cool.

Step 5: Assemble the Yum Cha Mango Pancakes

Lay a crepe smooth side down, then spoon a generous amount of whipped cream near the center. Place a mango strip on top and fold in the pancake edges: first the sides, then the top and bottom, so you end up with a tidy little cushion or pillow. Alternatively, you can roll it up if you’re aiming for a spring roll style—both ways are authentic and charming. Once assembled, pop everything in the fridge for at least 15 minutes, so the pancakes firm up and are easy to serve.

How to Serve Yum Cha Mango Pancakes

Garnishes

While these pancakes look lovely just as they are, a dusting of extra icing sugar or a tiny sprig of mint adds restaurant-level flair. A few fresh mango cubes or edible flowers on the side can elevate the dessert even further, making every plate a photo opportunity!

Side Dishes

Yum Cha Mango Pancakes play beautifully alongside other Cantonese sweets or refreshing desserts. Try serving them with a small bowl of sago pudding, sweet tofu, or a scoop of coconut ice cream for a proper yum cha-inspired spread. The contrast of temperatures and flavors is always a hit.

Creative Ways to Present

For a fun twist, slice the pancakes into bite-sized pieces and stack them up on a platter—perfect for parties or afternoon tea! You can also freeze them to create a cool mango ice cream bar effect. Try serving the pancakes in cupcake liners for a modern, fuss-free touch or on a beautiful wooden board for sharing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Yum Cha Mango Pancakes (it doesn’t happen often—they’re that good!), simply store them in an airtight container in the fridge. They’ll stay soft and fresh for about two days, though the texture is best enjoyed on the same day.

Freezing

For longer storage, individually wrap each pancake in plastic wrap and place in a sealed freezer bag. Freeze for up to one month. When you’re ready for a treat, just let them thaw in the fridge until soft—no need to reheat, the chilled version is wonderfully refreshing.

Reheating

Yum Cha Mango Pancakes are best served cold or at room temperature, but if you prefer them a little warmer, let them sit out for about 15-20 minutes after refrigerating. Avoid microwaving, as this can make the cream runny and the crepes less tender.

FAQs

Can I make Yum Cha Mango Pancakes ahead of time?

Absolutely! You can make the crepes and whipped cream a day in advance. Just assemble and chill the pancakes a few hours before serving for best freshness and that signature soft texture.

What mangoes work best for this recipe?

Choose ripe but firm mangoes—like Kensington Pride or Honey Gold if you can find them. Avoid overly ripe mangoes, as they can be too mushy and leak juice into your pancakes.

How do I prevent my crepes from sticking to the pan?

Make sure your pan is non-stick or well-seasoned, and brush it with a little oil between pancakes. Keep the heat low and be gentle when flipping them onto a plate.

Can I use coconut cream instead of dairy?

Yes, you can swap thickened cream for well-chilled coconut cream for a dairy-free twist. Just whip it until fluffy and use as you would traditional cream for a tropical variation on Yum Cha Mango Pancakes.

Why are my pancakes tearing when I wrap them?

If your pancakes are tearing, they may be too thin or overcooked. Make sure to pour enough batter to cover the pan evenly and avoid high heat, which can dry them out. Wrapping them while they’re still slightly warm and soft also helps.

Final Thoughts

This recipe brings all the joy and color of yum cha right to your home. There’s something truly special about sharing freshly made Yum Cha Mango Pancakes with the people you love, so don’t be shy—give them a go! You’ll be amazed at how quickly they disappear, and how often you’ll find yourself coming back for “just one more.”