If you’ve ever swooned over the soft, pillowy delights served at dim sum, Yum Cha Mango Pancakes are about to become your new obsession. These sweet, cloud-light crepes wrapped around silky whipped cream and strips of fresh mango are a showstopper—refreshing, satisfying, and outrageously delicious!
Why You’ll Love This Recipe
- Dim Sum at Home: These Yum Cha Mango Pancakes let you recreate the magic of your favorite dim sum house with surprisingly simple ingredients.
- Heavenly Texture: The combination of feather-light crepes, pillowy cream, and juicy fresh mango is pure dessert bliss.
- Ideal for Parties: They look fancy but are easy to prep ahead, making them perfect for impressing at dinner parties or special celebrations.
- Customizable & Fun: Switch up the fruit, tweak the filling, or have friends assemble their own for a playful dessert experience.
Ingredients You’ll Need
Everything you need for Yum Cha Mango Pancakes is probably already in your home pantry! Each component—from the lush mango to the butter-kissed crepes—plays an essential role in creating that authentic yum cha dessert experience. Here’s what you’ll need and a few insider tips on each ingredient.
- Ripe Mangoes: Go for mangoes that are fragrant and just firm, not overly ripe—this ensures luscious slices that hold their shape.
- Thickened Cream: Full-fat cream whips up beautifully fluffy and gives the richest texture; cream is non-negotiable here!
- Icing Sugar: This fine sugar sweetens both the cream and crepes without any gritty texture, letting the fruit shine.
- Vanilla Extract: Adds a subtle warmth and depth, tying together the flavors in both the filling and crepe.
- Eggs: The backbone of your crepes—eggs make your pancakes tender and springy.
- Unsalted Butter: Melted butter adds richness and that hint of bakery flavor to your batter.
- Full Cream Milk: For crepes that are fluffy yet delicate, use full cream milk—though low-fat also works for a lighter touch.
- All-Purpose Flour: The base for your crepes, keeping them sturdy enough to wrap, but still soft and thin.
- Corn Starch: This is the crepe’s secret weapon, providing that silky, supple texture you know and love from yum cha desserts.
- Vegetable Oil: A little oil keeps crepes tender and prevents sticking during cooking.
Variations
Once you’ve mastered the classics, it’s so much fun to experiment with your Yum Cha Mango Pancakes! This recipe is endlessly customizable to fit any fruit craving, dietary preference, or creative twist you’re feeling.
- Berry Bliss: Substitute fresh mango with sliced strawberries, blueberries, or raspberries for a tangy, colorful spin.
- Coconut Cream: Swap the dairy whipped cream for coconut cream to create a vegan and tropical-inspired treat.
- Chocolate Lovers: Sift in a teaspoon of cocoa powder to your crepe batter or drizzle melted chocolate over the finished pancakes.
- Lychee or Durian Filling: Feeling adventurous? Pop in some other classic dim sum fruits for a traditional touch.
How to Make Yum Cha Mango Pancakes
Step 1: Prep the Mango and Cream
Start by peeling your mangoes and slicing them into long, even strips about 1.5 cm thick and 10 cm long (think finger-length batons). Pop the mango slices onto a plate and set them in the fridge or even freezer for a short chill—this little trick keeps them perfectly firm and makes assembly less messy later. Next, whisk together your thickened cream, icing sugar, and vanilla extract until you reach soft, billowy peaks, then chill in the fridge until you’re ready to build those dreamy pancakes.
Step 2: Make the Crepe Batter
Gently whisk the eggs in a large bowl until just combined. Melt your butter and stir it together with the eggs, milk, vanilla, and vegetable oil. In another bowl, sift the flour, corn starch, and icing sugar, then gradually fold this into your wet ingredients for a lump-free batter. Strain your crepe batter through a fine sieve to catch any sneaky lumps—this ensures your pancakes are lusciously smooth.
Step 3: Cook the Pancakes
Heat a non-stick crepe pan or skillet over low heat. Lightly oil the pan with a teaspoon of oil, wiping away excess with a paper towel—it should barely glisten. Pour in just enough batter to swirl into a thin, even layer (about 1 US cup, adjusting for your pan size). Let the pancake cook gently until the top is no longer runny, about 2–3 minutes. Then, slide it onto a plate and cover with plastic wrap to keep it soft while you finish the rest.
Step 4: Assemble the Pancakes
When all the crepes have cooled, lay one out on a clean surface with the smoothest side down. Spoon a generous dollop of whipped cream just off-center, then top with a chilled mango slice. Fold the sides in first, followed by the top and bottom, to create a cushy, pillow-like parcel. (Or, roll it up like a spring roll if you’re feeling playful.) Repeat, and then chill all your Yum Cha Mango Pancakes for 15 minutes to firm up before serving!
Pro Tips for Making Yum Cha Mango Pancakes
- Chill for Stability: Always chill the mango and whipped cream before assembling—this keeps your filling from slipping and gives each pancake its signature neat shape.
- Flawless Batter: Straining the crepe batter through a fine sieve removes stubborn lumps and ensures your pancakes cook up perfectly smooth every time.
- Crepe Consistency: Use low, gentle heat and keep your crepes thin—thicker ones can become chewy and won’t wrap as elegantly.
- Best Mangoes: Sample your mango as you slice—if it’s not as sweet as you like, balance with a touch more icing sugar in the cream.
How to Serve Yum Cha Mango Pancakes
Garnishes
Dust your Yum Cha Mango Pancakes with a flutter of icing sugar for that dreamy, snow-capped look, or add a scattering of toasted coconut flakes for a subtle crunch. Thinly sliced extra mango, a drizzle of mango purée, or even a sprig of fresh mint instantly elevates the plate—simple touches with a big wow factor!
Side Dishes
Pair these dreamy pancakes with other yum cha favorites, like sesame balls, lotus seed buns, or egg tarts, for a full-on dim sum dessert experience. For a lighter touch, a berry salad or chilled jasmine tea rounds out the flavors perfectly and cleanses the palate between bites.
Creative Ways to Present
Serve each pancake nestled in a mini cupcake liner for a chic party platter, line them up on a long plate drizzled with extra mango sauce, or let guests “build their own” by setting out all the components buffet-style. For a summertime twist, freeze the assembled pancakes and serve them as refreshing ice cream bars—an instant crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store any leftover Yum Cha Mango Pancakes in an airtight container in the fridge—separating layers with parchment helps keep them from sticking together. They stay fresh and fabulous for up to two days, retaining all their airy softness and sweet mango bite.
Freezing
These pancakes freeze surprisingly well! Once assembled, wrap each pancake individually in plastic wrap and freeze for up to one month. Enjoy straight from the freezer for a frosty treat or thaw in the fridge overnight for a softer bite.
Reheating
Yum Cha Mango Pancakes are best enjoyed cold or just slightly cool. If you’d like to soften a frozen pancake, let it rest at room temperature for 15–20 minutes (but no microwaving, or the cream filling will melt and the crepe may get rubbery!).
FAQs
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Can I make Yum Cha Mango Pancakes ahead of time?
Absolutely! You can prep the crepes and whipped cream up to a day before. Assemble the pancakes a few hours before serving and keep them chilled for best texture and freshness.
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What other fruits work well for filling?
In addition to mango, you can use strawberries, kiwi, durian, or lychee—just ensure your chosen fruit is firm and sliced into manageable strips for easy wrapping.
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How do I prevent the crepes from sticking?
Use a good non-stick pan, keep the heat low, and lightly oil between batches. Wrapping each crepe in plastic wrap as you go also keeps them soft and prevents sticking.
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Can I make these gluten-free or dairy-free?
Yes! For gluten-free pancakes, swap the all-purpose flour for a gluten-free blend. For dairy-free, use coconut cream and a plant-based milk for the crepes—just note the flavor and consistency will change slightly, but they’re still absolutely delicious.
Final Thoughts
Take a little taste of dim sum magic and try these Yum Cha Mango Pancakes in your own kitchen. Whether you’re making them for a celebration or just because, you’re guaranteed layers of soft crepe, airy cream, and juicy mango that everyone will love. Give them a go—you’ll be hooked after the very first bite!
Print
Yum Cha Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Pan-frying, Mixing, Whisking
- Cuisine: Asian
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Yum Cha Mango Pancakes with a luscious mango filling encased in a light, vanilla-infused crepe. Perfect for a sweet treat or special dessert!
Ingredients
The Filling
- 3 mangoes, cut into strips
- 300 ml thickened cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
The Crepe
- 4 eggs
- 10 g unsalted butter
- 250 ml 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 vegetable oil
Instructions
- The Filling – Cut mangoes and chill. Whisk cream, sugar, and vanilla. Chill.
- The Crepe – Whisk eggs, mix wet ingredients, sift dry ingredients, fold together, and sieve. Cook crepes in a pan.
- Assembling and Serving – Place cream and mango on crepe, fold, and chill before serving.
Notes
- Taste mango for sweetness before adding icing sugar to the cream.
- Choose firm mangoes for best results.
- Use full cream milk for fluffier crepes.
- Select a flat round pan for consistent pancake sizes.
- Chill mango for a refreshing filling.
- Freeze pancakes for ice cream bars.
Nutrition
- Serving Size: 1 pancake
- Calories: 290
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
