Step 1

Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.

Step 2

Add lightly beaten eggs and melted butter. Mix well.

Step 3

Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).

Step 4

Heat up a non-stick frying pan over a low heat.

Step 5

Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.

Step 6

When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).

Step 7

Repeat the procedure until you finish the mixture (see note 5).

Step 8

While waiting for the pancakes to cool, whip the cream, vanilla extract & icing sugar until stiff peaks form.

Step 9

Lay one pancake on a flat surface (clear, smooth side facing down).

Step 10

Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.

Step 11

Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.

Step 12

You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.