These Mango Lassi Pancakes are a take on the Hong Kong style mango pancakes but with the flavours of cardamom, saffron, and rose within it.
As I’m writing this, it is most definitely (and finally) mango season over in London!
And after discovering these Hong Kong style mango pancakes all over social media, I knew I had to try it out. I’m a fan of mango anything, so this was calling my name from the very minute I saw it.
For anyone trying to find these pancakes in the Asian supermarkets, I will warn you now. They are always sold out, they’re so popular! That’s why I highly recommend making them instead.
What are Hong Kong style mango pancakes?
These are vibrant yellow crêpes that are filled with a a fluffy whipped cream and large chunks of mango. They’re then rolled up – almost like a burrito!
From my research, these mango pancakes are incredibly popular in Hong Kong bakeries and dessert shops. And once you try this you’ll totally understand why!
They’re light, fresh, and super vibrant. Anything with whipped cream and fresh fruit is always going to be a winner in my books. If you enjoy the same, then this recipe is definitely meant for you.
Mango Lassi Pancakes
These pancakes are inspired by the Hong Kong style mango pancakes, but with flavours of mango lassi. These are also eggless and super easy to make vegan!
Mango lassi is one of the most famous South Asian drinks and is hugely popular in India and Pakistan. It consists of sweet mangoes blended with yogurt and cardamom. With occasional add ins like rose, saffron, and honey.
It’s sweet, thick, and incredibly refreshing.
How are these Mango Lassi Pancakes different from the Hong Kong style mango pancakes?
The traditional crêpe in the Hong Kong style pancake is kept rather plain and often made yellow with the use of food colouring. For the Mango Lassi Pancakes, the colour comes from Saffron. Which also adds a floral earthy flavour.
The whipped cream in the traditional Hong Kong mango pancakes is normally flavoured with vanilla. Whilst the Mango Lassi version also has cardamom and rose water in addition to the vanilla.
But other than that, the premise of these pancakes and the inspiration is exactly the same as the original Hong Kong version.
What if we just want to make the normal Hong Kong style version?
If you wanted to skip the mango lassi flavours and keep it the same as the original, you could absolutely leave out the additional flavours I’ve used.
Just make sure to use some yellow food colouring or perhaps even some turmeric in lieu of the saffron.
Yes these are EGGLESS and can be made VEGAN
Unlike the traditional version or traditional crêpes in general, these are eggless. Eggs normally play a huge role when making crêpes but it is totally doable without them.
I’ve actually used soy milk in my recipe here. I prefer the taste of soy milk and oat milk so those tend to be my day-to-day milks.
But in my testing, this recipe DID NOT work with oat milk. I tested this twice and the crêpes did not hold together and were impossible to flip. So stick to soy milk in my opinion.
You can also use any plant based butter or oil too. For the whipped cream, you could use a plant based alternative (there are plenty on the market now). A coconut whipping cream often works best.
What you’ll need
The full recipe can be found at the end of the blogpost
- Plain flour – also known as all purpose flour
- Milk – either dairy based or soy milk. Oat milk did not work in my testing (I tried twice)
- Butter – or plant based alternative
- Granulated sugar
- Double cream – or a plant based alternative (coconut whipping cream works great)
- Icing sugar
- Ground cardamom
- Rose water
- Mangoes – my personal preference are alphonso and kesar mangoes. But use whichever you like, the sweeter the better!
How to make these Mango Lassi Pancakes inspired by Hong Kong style mango pancakes
Let’s start with the crêpes, these have to be fairly thin and flexible
1) First start by infusing warm milk with saffron. Leave this to sit for at least 30 minutes, but the longer the better!
2) Then mix together all the pancake ingredients including the saffron infused milk
3) Whisk together until it forms a relatively smooth batter, a few small lumps are totally fine
4) The consistency should be pourable. Let the batter rest for 30 minutes before using
5) Pre-heat a pan over a medium low hear and lightly grease a with oil. Make sure this is a very light layer
6) Then pour a ladle of batter whilst swirling the pan to ensure a thin and even layer
7) Allow to cook for around 2 minutes, and then flip over. We don’t want any browning on these crêpes. We want to keep that bright and vibrant yellow colour
8) Flip after 2 minutes and only cook the other side for around 10-15 seconds. Then transfer to a plate
Next let’s make the rose, cardamom, and vanilla whipped cream!
1) Place the double cream, icing sugar (powdered sugar), ground cardamom, and rose water into a mixing bowl
2) Whisk until stiff peaks taking care not to over whisk. I find it best to whisk just past soft peaks and then to stop, as the cream will continue to set
Let’s assemble the Mango Lassi Pancakes
1) Place some mango slices in the centre of the crêpe
2) Top (generously) with some of the whipped cream
3) Fold the sides of the crêpe inwards
4) And then roll the end of the crêpe over it, almost like a burrito
5) Roll once more to complete
6) And that’s it, you’re done! These can be eaten immediately though I do prefer to place them into the refrigerator for 15 minutes to chill slightly
Frequently asked questions
Can these be made vegan?
They can indeed and very easily so. I’ve got a section dedicated to this just above (in the middle of the blogpost)!
Can the crêpes be made gluten free?
I haven’t tried so I can’t say for certain. It may be worth sourcing a gluten free crêpe recipe that is tried and tested, and adding in the saffron milk in the same way I have for my recipe here.
How long will these keep? And what is the best way to store them?
These will last for up to 5 days refrigerated. I recommend keeping them in an air tight container and in the refrigerator.
They taste best chilled (in my opinion) so you can eat these straight out of the fridge. Or alternatively let them sit at room temperature for 15 minutes before eating if you don’t want them totally cold.
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy cooking!
For the pancakes
- 300ml milk*
- Generous pinch of saffron
- 100g plain flour/all purpose flour
- 15g granulated sugar
- Pinch of salt
- 1tbsp butter, melted
For the whipped cream
- 300ml double cream/whipping cream
- 30g icing sugar
- 1tsp vanilla bean paste/extract
- 2tsp ground cardamom
- 2tsp rose water
- 2 mangoes of choice, sliced. I recommend alphonso or kesar mangoes (personal preference)
For the pancakes/crêpes:
- First start by heating up the milk in the microwave until hot. Then crush the saffron lightly between your fingertips and add in to the milk. Allow this to stand and infuse for at least 30 minutes (the longer the better)
- Then mix together the remaining pancake ingredients including the saffron milk. Whisk till smooth, a few small lumps are absolutely fine. The consistency should be pourable. Allow the batter to rest for 30 minutes before making the pancakes (this would be a good time to get the whipped cream ready and the mangoes sliced!)
- After resting, heat up a 20cm non stick pan over a medium low heat. Lightly brush with a very thin layer of oil. Then pour a ladle of batter in whilst swirling the pan at the same time. This should form a thin crêpe
- Allow the crêpe to cook for around 2 minutes before flipping over. We are not looking for any browning - we want yellow, vibrant crêpes. Once flipped over, cook for 10-15 seconds only. Then transfer to a plate and repeat with the rest of the batter
For the whipped cream:
- Simply add the double cream, icing sugar (powdered sugar), ground cardamom, and rose water into a mixing bowl
- Whisk until stiff peaks taking care not to over whisk. I find it best to whisk just past soft peaks and then to stop, as the cream will continue to set. If you do over whisk, fold in 1 tbsp of milk and it should return back to the stiff peaks stage
To assemble the mango pancakes:
- Place 2 slices of mango in the centre of the crêpe
- Top with a generous amount of whipped cream
- Fold the sides of the crêpe over the filling and then roll over - like a burrito!
- You can eat these immediately but I prefer to chill the mango pancakes in the fridge for around 15 minutes
*See blogpost for full tips of making these pancakes vegan. I recommend using soy milk over oat milk. I have tested these twice with oat milk and both times the crêpes did not work
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 503Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 72mgSodium 81mgCarbohydrates 66gFiber 4gSugar 35gProtein 9g
This is an automated calculation and hence may not be entirely accurate.