Fresh mango pieces in airy whipped cream and covered in a golden pancake: This delicious mango wrap is actually a popular dessert for the Cantonese brunch tradition and originates from China.
Next to a glass of iced coffee, the pancakes are also the perfect breakfast for a tasty and healthy start to a hot summer day. Because mango not only tastes good, it also contains vitamin E, potassium, magnesium and calcium. They are also low in acid and high in fiber and promote digestion and intestinal flora.
For our vegan recipe, you need the following ingredients:
For the dough
- 110 grams of flour
- 2 tbsp sugar
- 250 ml soy milk
- 1 tbsp sunflower oil
- 3-4 drops of yellow pastry color (optional)
- 1 drop of pink pastry color (optional)
For the filling:
- 1 box of coconut milk
- 1/2 teaspoon vanilla sugar
- 1 pinch of salt
- 1 ripe mango, cut into long pieces
And here’s how to do it:
Put flour and powdered sugar in a large bowl over a sieve and add soy milk and oil. Mix everything into a smooth and liquid mixture. If necessary, you can stretch the dough with a little water if it gets too thick. If you want, you can also add pastry color.
Heat some oil in a pan, add the batter and fry the pancakes for about one minute on each side. Be sure to use less batter and make the pancakes relatively thin.
Then wash the mango, peel it, remove the core and cut it into longer strips.
For the coconut cream, you should cool the coconut milk in the refrigerator for at least 24 hours. After opening the box, scoop off the coconut oil that has settled on top with a spoon.
You can use the liquid milk below for something else, such as a lactose-free iced coffee. Put the coconut fat in a bowl with vanilla sugar and salt and beat it with the mixer on the highest setting for a few minutes until fluffy cream.
Finally, place some mango pieces on a pancake and cover them with the whipped cream. Fold the pancake into a wrap and serve cut in half.