If you’re craving a tropical twist on a classic breakfast favorite, you absolutely have to try this Mango Pancakes with Cream and Fresh Mango Pieces Recipe. It’s like a little sunshine-filled celebration on your plate, combining fluffy, delicately sweet pancakes with luscious cream and the bright, juicy burst of fresh mango. Every bite is a perfect harmony of textures and flavors, making it a showstopper whether it’s a weekend treat or a special brunch. Let me walk you through how to bring this delightful dish to life in your own kitchen!
Ingredients You’ll Need
These simple ingredients might look humble, but each one plays a vital role in creating the perfect balance of flavor, texture, and color that makes this Mango Pancakes with Cream and Fresh Mango Pieces Recipe so irresistible.
- 1 cup full-fat milk: Creamy milk forms the perfect base for tender, smooth batter.
- 1/3 cup plain (all-purpose) flour: Provides structure while keeping the pancakes soft.
- 1/4 cup cornflour (cornstarch): Adds a light, delicate crumb for a melt-in-your-mouth texture.
- 1/4 cup icing (powdered) sugar: Sweetens the batter subtly without graininess.
- 3 large eggs (55-60g each): Give richness and help bind everything together beautifully.
- 1/4 tsp yellow food coloring: Creates that sunny, inviting golden hue reminiscent of mangoes.
- Canola oil spray: For cooking pancakes lightly without overpowering the flavor.
- 2 large ripe mangoes: The star ingredient, peeled and cut into perfect pieces for freshness and natural sweetness.
- 3/4 cup thickened/heavy cream (cold): Whipped to fluffy perfection for a luscious topping.
- 3 tbsp icing sugar (sifted): Added to the cream for a delicate sweetness that balances the fruit.
- 1/2 tsp vanilla extract: Enhances the cream with a warm, fragrant undertone.
How to Make Mango Pancakes with Cream and Fresh Mango Pieces Recipe
Step 1: Prepare the Batter
Start by whisking together the flour, cornflour, and icing sugar in a bowl until evenly combined. In a separate large bowl, beat the eggs with the milk and yellow food coloring until smooth and vibrant. Gradually add the dry ingredients into the wet, stirring gently until the batter is lump-free and velvety. The yellow tint gives it an inviting sunny look, just like the fresh mango pieces you’ll top it with later!
Step 2: Cook the Pancakes
Spray a non-stick frying pan lightly with canola oil and heat over medium-low. Pour a small ladle of batter to make thin pancakes, about 7 inches in diameter. Cook for 1 to 2 minutes until the edges look set and bubbles appear on the surface, then carefully flip and cook the other side for another minute or so. Don’t rush—these pancakes are delicate, so a gentle touch keeps them tender and light. Repeat until you’ve used all the batter, stacking them on a warm plate as you go.
Step 3: Whip the Cream
Pour the cold thickened cream into a chilled bowl, add the sifted icing sugar and vanilla extract, then whip with an electric mixer until soft peaks form. This fluffy cream will be the perfect cool, sweet counterpoint to the warm pancakes and fruity mango pieces.
Step 4: Prepare the Mango Pieces
Peel your ripe mangoes carefully and slice them into generous pieces, roughly 7 by 2.5 by 1 cm for the larger chunks and 3 by 1 by half a centimeter for some smaller accents. Having varying sizes adds visual appeal and gives different juicy bursts in every bite.
How to Serve Mango Pancakes with Cream and Fresh Mango Pieces Recipe
Garnishes
Top your warm stack with a generous dollop of the whipped cream and artfully arrange the fresh mango pieces on top. A light dusting of icing sugar or a drizzle of honey can add that last touch of sweetness and sparkle which makes it truly irresistible.
Side Dishes
Serve alongside some refreshing seasonal berries or a small bowl of coconut yogurt to echo those tropical vibes. A glass of freshly squeezed orange juice or mango lassi will complement the flavors perfectly and turn your breakfast into a mini-vacation.
Creative Ways to Present
For a fun twist, roll the pancakes up with cream and mango inside like delicate crepes, or layer them into a trifle glass with cream and mango for a stunning dessert presentation. You can even sprinkle toasted coconut flakes or chopped pistachios on top for added crunch and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Place leftover pancakes in an airtight container lined with parchment paper to prevent sticking. Store them in the refrigerator for up to two days—while they won’t be quite as fresh, they remain delicious when reheated gently.
Freezing
You can freeze cooked pancakes by layering them with parchment paper in between, then storing them in a freezer-safe bag. This way, you can quickly enjoy your Mango Pancakes with Cream and Fresh Mango Pieces Recipe on busy mornings by thawing the batch as needed.
Reheating
Warm pancakes in a low-heated skillet or microwave for short intervals until heated through—be careful not to dry them out. Add fresh cream and mango pieces right before serving to keep that wonderful freshness and creaminess intact.
FAQs
Can I substitute the heavy cream with something else?
Absolutely! If you want a lighter option, whipped coconut cream is a fantastic alternative that pairs beautifully with mango, adding a subtle tropical note and keeping the dish dairy-free.
Do I have to use yellow food coloring?
Not at all! The yellow food coloring just enhances the pancake’s golden color to match the mango’s vibrant hue, but the recipe works perfectly fine without it.
Can I prepare the batter the night before?
For best results, fresh batter is ideal, but you can prepare it the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking to refresh the texture.
What kind of mango works best?
Choose ripe, sweet mangoes like Ataulfo or Alphonso for the juiciest, most flavorful result. They have a buttery texture and rich sweetness that complements the dish wonderfully.
Is this recipe suitable for a dessert as well?
Definitely! With the whipped cream and fresh mango pieces, these pancakes transition beautifully from breakfast to dessert. Just add a drizzle of chocolate sauce or a sprinkle of toasted nuts for a decadent touch.
Final Thoughts
I hope you’re as excited as I am to whip up this Mango Pancakes with Cream and Fresh Mango Pieces Recipe. It’s a joyous way to brighten your morning or impress guests with a dish that looks as stunning as it tastes. Once you take that first bite—light, creamy, sweet, and fruity—you’ll understand why this recipe is one of my cherished favorites. Give it a try and bring a little tropical sunshine to your table!
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Mango Pancakes with Cream and Fresh Mango Pieces Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 to 12 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: International
Description
Delight in these fluffy and vibrant Mango Pancakes, perfect for a refreshing breakfast or dessert. Made with a blend of milk, flour, and eggs, these pancakes are infused with bright yellow food coloring for an inviting look, topped with ripe mango slices and rich whipped cream sweetened with powdered sugar and hint of vanilla. Lightly cooked to golden perfection and served with fresh, juicy mangoes, this recipe effortlessly balances sweetness and creaminess for a tropical treat.
Ingredients
Pancake Batter
- 1 cup full fat milk
- 1/3 cup all-purpose flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup powdered sugar (icing sugar)
- 3 large eggs (55-60g/2oz each)
- 1/4 tsp yellow food colouring
- Canola oil spray, for cooking
Topping
- 2 large ripe mangoes, peeled and cut into 10 to 12 pieces (approx. 7 x 2.5 x 1 cm and 3 x 1 x 0.5 cm)
- 3/4 cup thickened (heavy) cream, chilled
- 3 tbsp powdered sugar (icing sugar), sifted
- 1/2 tsp vanilla extract
Instructions
- Prepare the pancake batter: In a mixing bowl, whisk together the full-fat milk, all-purpose flour, cornflour, powdered sugar, eggs, and yellow food colouring until the mixture is smooth and free of lumps. The batter should be slightly runny but well combined for effortlessly thin pancakes.
- Cook the pancakes: Heat a non-stick frying pan or skillet over medium heat and lightly spray with canola oil. Pour a small ladle of batter to form a thin, even pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to lift, then gently flip and cook for an additional 1-2 minutes until golden and cooked through. Repeat with remaining batter, stacking the cooked pancakes onto a plate.
- Prepare the mango topping: Peel the mangoes carefully with a knife and cut them into pieces approximately 7 x 2.5 x 1 cm for the larger slices and smaller pieces about 3 x 1 x 0.5 cm for garnish. Set aside.
- Whip the cream: With chilled heavy cream in a bowl, add the sifted powdered sugar and vanilla extract. Using a whisk or electric mixer, whip until soft peaks form. Be careful not to overbeat to maintain a light and fluffy texture.
- Assemble and serve: Arrange the pancakes on a serving plate, top with the whipped cream and artistically place the mango pieces on and around the pancakes. Serve immediately for best taste and presentation.
Notes
- Note 1: Yellow food colouring is optional, used for aesthetic appeal to give a warm, sunny hue to the pancakes.
- Use ripe, sweet mangoes for the best flavor contrast with the creamy topping.
- Spraying the pan lightly helps prevent sticking without adding excess fat.
- Ensure the cream is cold for proper whipping consistency.
- Pancakes can be kept warm in a low oven but are best served fresh.
