Mango Pancakes Recipes

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HONG KONG STYLE MANGO PANCAKE (芒果班戟)



Hong Kong style mango pancake (芒果班戟) image

Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.

Provided by Wei Guo

Categories     Dessert

Time 30m

Number Of Ingredients 10

240 ml milk (1 cup )
50 g all-purpose flour (1/3 cup, see note 3)
30 g corn starch or custard powder (1/4 cup, see note 4)
25 g icing sugar (1/4 cup )
3 medium eggs (lightly beaten)
2 tsp butter, melted
300 ml whipping cream (1 1/4 cups )
1/2 tsp vanilla extract
1/2 tbsp icing sugar
2 large mango, peeled & cut into chunks

Steps:

  • Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.
  • Add lightly beaten eggs and melted butter. Mix well.
  • Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
  • Heat up a non-stick frying pan over a low heat.
  • Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.
  • When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
  • Repeat the procedure until you finish the mixture (see note 5).
  • While waiting for the pancakes to cool, whip the cream, vanilla extract & icing sugar until stiff peaks form.
  • Lay one pancake on a flat surface (clear, smooth side facing down).
  • Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
  • Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
  • You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.

Nutrition Facts : ServingSize 1 pancake, Calories 166 kcal

MANGO PANCAKES



Mango Pancakes image

These fluffy mango pancakes are perfect for breakfast, brunch or dessert. They are really easy to make, and packed with delicious chunks of mango.

Provided by Tonje

Categories     Breakfast

Time 20m

Number Of Ingredients 9

1 1/2 cup all-purpose flour
3/4 cup oat milk
3 eggs
1 banana
1 mango
2 teaspoons baking powder
1 pinch salt
2 tablespoons vegetable oil
1 teaspoon maple syrup ((optional))

Steps:

  • Mash a banana into a mixing bowl, and add a finely diced mango.
  • Add eggs and milk to the mixing bowl, and use a whisk to combine the ingredients.
  • Add flour, baking powder and salt. Stir to combine, and to remove any lumps.
  • Heat up a little vegetable oil in a skillet on medium heat.
  • Add a large spoon of the pancake batter to the pan or skillet, and cook for about a minute, or until the pancake is set, and golden on the bottom. Flip, and cook until the other side is golden.
  • Set the pancake to the side, and repeat the process until the pancake batter is completely used. Depending on the size of your pancakes, this recipe should make about 10 pancakes.

Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 117 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

EASY MANGO PANCAKES



Easy Mango Pancakes image

Easy to make mango pancakes are a super breakfast treat - my secret ingredient is a good quality mango compote.

Provided by Helen Best-Shaw

Categories     Baked Goods     Breakfast

Time 25m

Number Of Ingredients 11

120 g plain white flour
1 tsp baking powder
1 pinch salt
2 eggs
75 ml milk
100 g mango compote
25 g butter
1 tbsp butter ((for cooking))
1 tbsp maple syrup
1 tbsp butter
1/2 cup blueberries

Steps:

  • Mix together flour, baking powder, and salt in a large mixing bowl.
  • Combine the milk, mango compote and eggs in a separate bowl and whisk together with a fork. Melt the butter in the microwave or in a small saucepan, and add to the milk mixture, stirring well.
  • Pour the milk mixture into the flour mix and gently fold until combined and smooth with no lumps. If possible allow to stand for 30 minutes before cooking.
  • Warm a frying pan or flat griddle pan over a medium to low burner, and heat. use a piece of kitchen paper to spread a little butter over the pan.
  • Spoon one tablespoon of batter per pancake into the pan. When bubbles can be seen on the top, the pancakes are ready to flip.
  • Turn once and cook until the bottom is coloured brown. Keep warm in the oven by covering with a tea towel.
  • Serve with more butter, blueberries and maple syrup.

Nutrition Facts : Calories 238 kcal, Carbohydrate 28 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 120 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MANGO PANCAKES



Mango Pancakes image

These delicious mango pancakes are light, fluffy and loaded with fresh mango flavor. Pair them with fresh mango compote or maple syrup for the perfect start to your day!

Provided by Heavenly Home Cooking

Categories     Breakfast

Number Of Ingredients 8

1½ cup sifted white all-purpose flour (Sift the flour before measuring it.)
2 teaspoons baking powder (Double acting)
¼ teaspoon salt
1 large egg (At room temperature.)
1¼ cup milk (At room temperature.)
1 teaspoon almond extract (You can substitute vanilla extract.)
3 tablespoons unsalted butter (Melted and cooled.)
2 medium mangoes (Chopped into ½ inch cubes. About 1 cup chopped mango.)

Steps:

  • Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.
  • Add milk, egg, almond extract, and melted butter to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.
  • Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
  • Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
  • Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
  • Scatter a few chopped mangoes on top of uncooked pancakes.
  • Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
  • Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-8 with remaining batter.

Nutrition Facts : Calories 167 kcal, Carbohydrate 25 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 34 mg, Sodium 183 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

MANGO PANCAKES



Mango Pancakes image

These are perfect on a weekend morning, and are pretty easy. You can also puree a second mango with some sugar for sauce/syrup on top.

Provided by mplsgirl

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 egg
1/4 cup oil
1/4 cup butter
1 1/4 cups milk
1 mango, diced
3/4 cup sugar

Steps:

  • Spray skillet and heat to med heat.
  • Mix all ingredients together in a large bowl, and add a few spoonfulls at a time to make the pancakes.

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