This Hong Kong Mango Crepe is sweet and creamy. It’s a refreshing dessert that is great for a hot day. Simple to create and a favorite of all. Try this popular street food today!
I have seen lots of videos on this and it came to a point where I had to make it for myself. I love mangos and crepes but never thought to combine them together.
The process is quite simple. You make the crepes, cut up some mangos, and make some whipped cream. You combine them and the result is amazing. The mango adds sweetness, the cream adds airiness, and the crepe gives a little bite. It’s basically a dessert burrito.
If you love mangos and you love whipped cream, you will devour these hong kong mango crepes. Check it out below!
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Ingredients for Hong Kong Mango Crepe
- Mangos. You want soft mangos, almost overly ripe mangos. They will have more sweetness and the texture will be easier to bite. If you are pressed for time, consider putting them in a paper bag and closing it for at least 3 days. It will release an odorless gas called Ethylene which speeds up the ripening process.
- Non-dairy milk for the crepes. My favorite is soy milk, but you can use any time of milk.
- All-purpose flour for the crepes. You can also use cake flour.
- Tumeric or yellow food coloring for a yellow color. This is optional but helps the aesthetics.
- Whipping cream has a higher fat content than regular cream or creamer. You need that to be able to whip
- Sugar. You will need both powdered sugar and granulated sugar for this recipe.
How to Assemble it
Start with putting down a crepe and adding a layer of whipped cream. Add your rectangle cut of mango in the middle. Like this:
Lay another layer on top and fold the sides on top to seal it in.
Before cutting, you should chill it in the fridge to set the whipping cream. If you don’t do this, it could seep out. Once you cut it, it should look like this.
Storing It
These are best enjoyed the day of. If you want to have leftovers, I would recommend storing the crepes in an airtight container, then whipping cream and cutting the mango. Those don’t do well stored a long time in the fridge.
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Hong Kong Mango Crepe
Equipment
- Blender
- non-stick pan
- Mixer
Materials
Crepe
- 500 ml (2 cups) non-dairy milk
- 180 g (1 1/2 cup) all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- a few drops of yellow food coloring or 1/8 tsp tumeric powder (optional) for color
- oil for cooking I use coconut oil
Whipped Cream
- 300 ml 1 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar
Other ingredients
- 4-5 ripe mango peeled and cut into squares
- powdered sugar, for sprinkling on top
Instructions
Making the Crepes
- Make the batter. Put the flour, milk, sugar, vanilla, and food coloring in the blender. Blend until smooth. Scrape down the sides and blend again.
- Strain to remove any lumps.
- Heat a non-stick pan on low heat. Once hot, take a paper towel to spread oil on the surface of the pan. Scoop up an appropriate amount of batter. For me it is a little less than a 1/4 cup. It will depend on the size of your nonstick pan.
- Pick up the pan in the one hand and pour the batter with the other while tilting the pan. It should be liquidly enough to spread thinly. Once the whole pan is coated, set down on the heat again to let it cook. Once cooked, use a rubber spatula to run along the sides and flip. Let cook for another 10 seconds, then remove from the pan. Repeat until all the batter is gone.
- Once all your crepes are done, leave in the fridge to cool.
Make the Whipped Cream
- In a bowl of a stand mixer or a regular bowl, add whipped cream, vanilla extract, and the powdered sugar.
- Whip until thick and fluffy. Either by machine or by hand whisking it.
Assemble
- Peel the mango. Cut the sides and make a rectangular shape by cutting the sides again. Cut the rectangle shape into two. I get four pieces out of every mango.
- To assemble, lay a crepe on a flat surface and put some whipped cream on top. Place the mango chunk in the middle. Spoon some whipped cream on top to cover the mango.
- Fold both sides of the crepe over the mango. It will create a omelet shape. Then fold the smaller sides over. Turn the crepe over to have it over the seems.
- Lay on a plate and place in the fridge for 1 hour or in the freezer for 25 minutes.
- Cut in half and enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.