Thai Mango Pancake
2 servings
75 minutes
Thai mango pancake is a delicate treat from tropical Asia, where mango is revered as the king of fruits. The light, airy batter envelops a sweet filling of mango puree, fresh mango pieces, and creamy coconut milk. Cooked to a golden crust and wrapped like an envelope, this dessert becomes a true symphony of flavors - soft, sweet, with light creamy notes. Drizzled with condensed milk, it pairs perfectly with a cup of fragrant tea or coffee. Thais often enjoy it in street cafes where chefs turn it into a culinary spectacle. It's the perfect way to immerse yourself in the atmosphere of exoticism and Eastern gastronomy!
1
Knead a firm dough from flour, water, milk, and salt; wrap the dough in plastic wrap and leave it at room temperature for 1 hour; then shape the dough into 4 balls.
- Wheat flour: 150 g
- Water: 50 ml
- Coconut milk: 50 ml
2
Cut the mango flesh into small cubes; mix the egg with mango puree and mango.
- Mango: 75 g
- Mango puree: 45 g
- Chicken egg: 1 piece
3
Flatten 2 dough balls and place one on top of the other.
4
Place the pancake on a dry clean surface and stretch it to a translucent state.
5
Pour olive oil into a heated pan, place the pancake, fill it with half of the mango mixture, and fry on medium heat for 1 minute.
- Olive oil: 30 ml
- Mango puree: 45 g
- Mango: 75 g
6
Wrap the pancake like an envelope, flip it and fry for another minute; add butter and fry for another 30 seconds on each side; fry the second pancake.
- Butter: 20 g
7
Take the pancake, cut it into large cubes, drizzle with condensed milk, and serve.
- Condensed milk: 60 g
