That first bite of a Hong Kong–style mango pancake is pure magic — soft, whisper-thin crêpe, lightly sweet cream, and juicy mango slipping out the sides. It’s the kind of dessert you order every single time at dim sum, even if you swear you won’t. The good news? You can make them at home. Even better news? This version is completely dairy-free, just as silky, and honestly… a little dangerous to know how easy it is.

Soft Hong Kong-Style Mango Pancakes (Dairy-Free)

If you’ve ever stood in front of a dim sum dessert cart debating whether to order mango pancakes again, this recipe is for you.

Hong Kong–style mango pancakes are delicate yellow crêpes wrapped around lightly sweetened cream and ripe mango. They’re soft, flexible, and meant to be eaten cold — almost like a cross between a crêpe and a mochi-adjacent dessert, but lighter.

The first time I tested these at home, I messed them up. Twice. Too thick. Too eggy. One batch tore like wet paper. But once I nailed the batter ratio and the pan temperature? Game over. These taste exactly like the ones behind the glass case at your favorite dim sum spot — minus the dairy, becuase coconut cream does the job beautifully.

Let’s get into it.

Why You’ll Love This Recipe

These mango pancakes are:

Ultra-soft and flexible — no cracking, no tearing
Completely dairy-free, but you’d never guess
Lightly sweet, not cloying
Make-ahead friendly (perfect for parties or holidays)
Restaurant-quality, without special equipment

They’re also deceptively simple. No steaming baskets. No weird starch blends. Just a blender, a nonstick pan, and a little patience.

Worth it.

What Are Hong Kong-Style Mango Pancakes?

If you’re new to these, here’s the deal.

Hong Kong mango pancakes (芒果班戟) are a popular dessert served at Cantonese restaurants and dim sum houses. Unlike American crêpes, they’re:

Softer
Slightly thicker
More elastic
Served chilled, not warm

The signature yellow color usually comes from egg yolks and sometimes custard powder. The filling is whipped cream + fresh mango. Traditionally dairy-based, but coconut cream works shockingly well — maybe even better if you ask me.

Ingredients Overview

Pancake Wrappers

These are essentially soft crêpes with a higher egg-to-flour ratio.

Ingredient	Purpose
Eggs	Structure + color
Sugar	Light sweetness
Neutral oil	Flexibility (no butter here)
Coconut milk	Richness without dairy
All-purpose flour	Structure
Cornstarch	Tender texture
Turmeric (tiny pinch)	Optional color boost

Why oil instead of butter?
Butter firms up when cold. Oil stays soft. That’s the whole trick.

Mango Filling

Simple. Fresh. No shortcuts.

Ripe Ataulfo or Honey mangoes (non-fibrous is key)
Full-fat coconut cream (refrigerated overnight)
Powdered sugar
Vanilla (optional, but nice)

Ingredient Notes & Substitutions

Mangoes Matter (A Lot)

Use ripe, sweet, non-stringy mangoes. Ataulfo, Champagne, or Honey mangoes are ideal.

Avoid:

Tommy Atkins (too fibrous)
Underripe mangoes (sour + crunchy = sad)

If your mango smells floral at the stem end? You’re good.

Coconut Cream Tips

Chill the can overnight
Scoop only the solid cream
If it’s loose, whip longer — it firms up

Do not use coconut milk from a carton. It’s too thin. Ask me how I know. 😑

Equipment You’ll Need

Nothing fancy:

Blender (or bowl + whisk)
8–9 inch nonstick pan
Silicone spatula
Plastic wrap
Parchment paper

A good nonstick pan is non-negotiable. If your pan sticks, these will tear. No amount of confidence fixes that.

Step-by-Step: How to Make Mango Pancakes

1. Make the Batter

Add eggs, sugar, oil, coconut milk, flour, cornstarch, and turmeric (if using) to a blender.

Blend until completely smooth — about 20 seconds.

Strain the batter through a fine mesh sieve into a bowl.

Why this matters:
Straining removes bubbles and flour bits, giving you silky-smooth wrappers. Skip it and you’ll see little lumps. Not cute.

Let the batter rest 20–30 minutes.

Yes, rest it. It hydrates the flour and improves elasticity. I swear by this step.

2. Cook the Pancake Wrappers

Heat a nonstick pan over low to medium-low heat. Lightly brush with oil, then wipe most of it off.

Pour about ¼ cup batter into the center. Immediately swirl to coat thinly.

Cook 60–90 seconds, just until set. No browning.

Do not flip.

Slide onto a plate. Cover with parchment. Repeat.

You should get about 10–12 wrappers.

If they cook too fast or bubble aggressively, your heat’s too high. Turn it down. These like it gentle.

3. Chill the Wrappers

Stacked and covered, chill the wrappers for at least 1 hour.

Warm wrappers = melting cream. Cold wrappers = clean folds.

This is not optional.

4. Make the Coconut Cream Filling

Scoop the solid coconut cream into a bowl.

Add powdered sugar and vanilla.

Whip until fluffy and smooth — about 2–3 minutes.

Taste. Adjust sweetness. Stop before it gets grainy.

5. Prep the Mangoes

Peel and slice mangoes into thick batons.

Pat dry with a paper towel. Excess juice can make the pancakes soggy. Nobody wants that.

6. Assemble the Pancakes

Lay a chilled wrapper smooth-side down.

Add:

2 tablespoons coconut cream
2–3 mango slices

Fold bottom up, sides in, then roll gently.

Place seam-side down.

Repeat.

Chill finished pancakes 30 minutes before serving for best texture.

Common Mistakes (And How to Avoid Them)

❌ Pancakes tearing

Batter too thick → add 1–2 tablespoons coconut milk
Pan too hot → lower heat
Didn’t rest batter → yep, that matters

❌ Cream melting

Wrappers weren’t chilled
Room too warm
Coconut cream not cold enough

❌ Too eggy

Overcooked wrappers
Heat too high

Low heat is your best friend here. Honestly.

Flavor Variations

Once you master the base, you can play.

Other Fruit Fillings

Strawberry + coconut cream
Banana + caramelized coconut sugar
Mango + passion fruit drizzle

Wrapper Color Variations

Matcha powder (½ tsp)
Beet powder (¼ tsp for pink)
Pandan extract (few drops)

Just keep liquid ratios consistent.

Make-Ahead & Storage

These are best within 24 hours, but you can prep in stages.

To Make Ahead

Wrappers: 24 hours refrigerated
Cream: 1 day, whipped fresh if possible
Mango: Slice same day

Storage

Store assembled pancakes in an airtight container, parchment between layers, up to 24 hours.

Do not freeze. Texture goes weird. Trust me.

Serving Tips

Serve chilled, straight from the fridge.

If you want restaurant vibes:

Slice in half on the bias
Dust lightly with powdered sugar
Serve on a cold plate

They’re delicate. Handle gently. These are soft desserts, not burritos.

FAQs

Are these gluten-free?

Not as written. You can experiment with gluten-free flour blends, but texture will vary.

Can I reduce the sugar?

Yes. Just don’t eliminate it completely — sugar helps tenderness.

Why turmeric?

Purely for color. You won’t taste it. Skip if you prefer.

Is this recipe healthy?

This recipe is for informational purposes only and does not substitute professional dietary or medical advice.

It’s dessert. Enjoy it like dessert. 😉

Timing Overview

Step	Time
Batter prep	10 min
Rest time	30 min
Cooking wrappers	20 min
Chilling	1 hr
Assembly	20 min

Total active time is surprisingly low.

Final Thoughts

These soft Hong Kong–style mango pancakes are one of those desserts that feel special but totally doable. Once you make them once, the fear disappears — and suddenly you’re stacking perfect yellow wrappers like a pro.

Take your time. Keep the heat low. Chill everything. You’ve got this.

If you make them, save the recipe, share it, or drop a comment. And fair warning — once you know how to make these at home, ordering just one at dim sum feels… impossible.