Mango Pancakes Recipe
Start your morning with sunshine on a plate with this Fluffy Mango Pancakes Recipe. These golden, tropical pancakes are a quick 20-minute breakfast that transforms sweet, ripe mango into a vibrant batter and a fresh topping. For another way to enjoy this sunny fruit, try the Black Bean Mango Salad Recipe.
PrintMango Pancakes
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 if you can find them)
- Icing sugar (for dusting)
- Sprigs of fresh mint
Instructions
- Sieve the plain flour, cornflour and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract and food colouring (if using) to combine.
- Make a well in the centre of the dry ingredients, pour in the wet and mix together to combine into a batter.
- Pass through a sieve (the same one you used for the dry ingredients) into a clean bowl to remove any lumps (don’t be tempted to skip this step, it is important it is nice and smooth).
- Add a knob of butter to a medium-sized non-stick pan and allow to heat up over medium heat.
- Pour about 50ml batter into the middle of the pan (it should sizzle gently at first – don’t worry, this is supposed to happen), then swirl to coat the base in a thin, even layer. Continue to cook for about 1 minute – or until it has no wetness to it, feels set to touch and is lightly golden underneath.
- Gently loosen the edges with a spatula or palette knife and flip out onto a plate or board. Repeat with the remaining batter.
- Leave the pancakes to cool whilst you make the filling: whisk the cream with the icing sugar and vanilla extract until you have medium peaks. Cut the mango into large chunks that will sit nicely down the middle of the pancakes.
- Once the pancakes have cooled, set on a plate and lay a piece of mango down the middle. Dollop some cream on top, then gently fold into a parcel — a bit like you would a burrito — but take care that you don’t tear the pancake. Place onto a plate (make sure the more attractive side is on top). Repeat with the remaining pancakes. Dust with icing sugar and decorate with sprigs of fresh mint.
- At this point you can either slice in half and enjoy straight away or chill in the fridge for 30 minutes to firm up (they will be easier to slice too).
Frequently Asked Questions
Can I use frozen mango for these Mango Pancakes?
Yes, you can use thawed and well-drained frozen mango. Ensure you pat it dry to prevent excess moisture from making the batter too wet, which is key for perfect Mango Pancakes.
How do I keep the pancakes from sticking to the pan?
Use a non-stick skillet or griddle and lightly grease it with butter or oil over medium heat. Let the batter cook until bubbles form on the surface before flipping for the best results.
Can I make the batter ahead of time?
It’s best to cook the batter immediately. Letting it sit can cause the baking powder to lose its lift and the mango to release liquid, resulting in denser pancakes.
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