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Mango Pancakes

By Afaz Khan
To prepare
15 min
To cook
10 min

A unique dish from Thai cuisine, this features soft and fresh pancakes stuffed with a superb mix of mangoes and coconut sweetened mildly with sugar and bound together by fresh cream.


  • 1 cup chopped mangoes
  • a pinch of salt
  • 2 tbsp powdered sugar
  • 1/4 cup all purpose flour
  • 1/4 cup milk
  • butter for greasing and cooking
  • 2 tbsp grated coconut
  • 1/2 cup fresh cream
  • 1/4 cup plain flour (maida)


1. Combine all the ingredients with ΒΌ cup of water in a deep bowl and mix very well till no lumps remain, using a whisk.

2. Grease a 125 mm. (5″) diameter non-stick pan with the butter.

3. Pour 2 tbsp of the batter, tilt the pan around quickly so that the batter coats the pan evenly

4. Smear a little butter on the sides and when the sides starts to peel off, turn the pancake around and cook on the other side for 30 seconds.

5. Repeat with the remaining batter to make 5 more pancakes. Keep aside.

How to proceed

  1. Divide the mango filling in 6 equal portions.

2. Place a pancake on a clean, dry surface, place a portion of the stuffing on one side of the pancake and fold it over it to make a semi-circle.

Repeat step 2 to make the remaining 5 pancakes.

Serve immediately.

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