Name: Mango Pocket Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Asian Fusion
Ingredients: 4 large eggs (separated); 50 g whole milk; 40 g vegetable oil; 55 g cake flour; 50 g granulated sugar; 1 tbsp lemon juice; 1 tsp vanilla extract; 75 g eggs (~1.5 large eggs); 125 g whole milk; 10 g cake flour; 15 g cornstarch; 10 g granulated sugar; 5 g unsalted butter (melted); 1 tsp vanilla extract; 200 g heavy cream (chilled); 10 g granulated sugar; 1 large ripe mango (cut into 1cm cubes)

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Why You’ll Love This Recipe

Mango Pockets are a delightful fusion of soft cake, smooth cream, and fresh mango, all wrapped in a delicate crepe shell. These little pockets are a perfect balance of textures and flavors, from the fluffy cake base and creamy filling to the sweet mango pieces inside. They make an impressive, light dessert for any occasion, with a tropical twist that is sure to impress your guests. Not only do they look beautiful, but they taste like a tropical dream come true!

Ingredients

For the Cake Base:

4 large eggs (separated)
50 g whole milk
40 g vegetable oil
55 g cake flour
50 g granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract

For the Crepe:

75 g eggs (~1.5 large eggs)
125 g whole milk
10 g cake flour
15 g cornstarch
10 g granulated sugar
5 g unsalted butter (melted)
1 tsp vanilla extract

For the Filling:

200 g heavy cream (chilled)
10 g granulated sugar
1 large ripe mango (cut into 1cm cubes)

Equipment:

28×28×2.6 cm baking pan
6-inch non-stick skillet
4 cm round cookie cutter
Piping bag

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Base:

Separate the eggs: Place the egg whites in a clean, grease-free bowl and freeze for 15 minutes until icy edges form.
Mix the wet ingredients: Whisk together vegetable oil and milk until emulsified. Sift in the cake flour and mix until smooth. Add egg yolks and vanilla extract and blend.
Beat the egg whites: Beat the chilled egg whites with lemon juice and vanilla extract until foamy. Gradually add the granulated sugar and whip to soft peaks (tips should curl when lifted).
Fold the meringue into the batter: Gently fold 1/3 of the meringue into the batter. Then fold in the remaining meringue until just combined.
Bake the cake: Pour the batter into a parchment-lined 28×28×2.6 cm baking pan and spread it evenly. Tap the pan twice to release air bubbles. Bake at 150°C (302°F) for 30 minutes until golden. Cool completely in the pan.
Stamp out cake rounds: Once the cake is cool, use a 4 cm round cookie cutter to stamp out cake rounds.

Make the Crepes:

Prepare the crepe batter: Whisk together all crepe ingredients until smooth. Strain the batter twice through a fine sieve to remove lumps.
Cook the crepes: Heat a 6-inch non-stick skillet over medium-low heat. Lightly grease with butter and wipe off excess with a paper towel. Pour 2 tbsp of batter into the skillet and quickly swirl to coat the base. Pour any excess batter back into the bowl.
Flip the crepes: Cook the crepe until the edges lift and the surface bubbles, about 1-2 minutes. Flip with a spatula and cook for another 30 seconds. Transfer to a cooling rack. Repeat the process to make 12 crepes.

Whip Cream & Prep Mango:

Whip the cream: Whip the chilled heavy cream and sugar to stiff peaks. Transfer the whipped cream into a piping bag.
Prep the mango: Peel and dice the mango into 1cm cubes.

Assemble the Mango Pockets:

Lay out the crepes: Lay one crepe flat on a surface. Pipe a 8 cm wide circle of whipped cream in the center of the crepe.
Add the cake round: Place one cake round on top of the cream and pipe a layer of cream over the cake.
Add mango cubes: Add 1 tablespoon of mango cubes on top of the cream.
Add another crepe: Place a second crepe on top of the mango cubes and pipe more cream on top.
Top with third crepe: Place a third crepe on top, and gather the edges of the crepes like a dumpling, pinching the pleats to seal, leaving a small opening at the top.
Secure the pocket: Pipe cream around the gathered “neck” to secure the shape. Top with more mango cubes.
Repeat: Repeat the steps for the remaining mango pockets.
Chill: Refrigerate the assembled pockets for at least 30 minutes before serving to allow the flavors to meld together.

Servings and Timing

Servings: 8
Prep Time: 40 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 40 minutes

Variations

Vegan Version: Use non-dairy cream for the filling and swap out the eggs and dairy in the cake base for plant-based alternatives.
Flavor Twist: Add a few drops of vanilla extract or coconut extract to the whipped cream for an added flavor dimension.
Different Fruits: While mango is the star here, you can swap it out for other fruits like strawberries, peaches, or kiwi for different flavor profiles.

Storage/Reheating

Storage: Store leftover Mango Pockets in the fridge for up to 2 days. Keep them covered in an airtight container to maintain freshness.
Reheating: This dessert is best served chilled, so there’s no need to reheat.

FAQs

1. Can I make the cake base ahead of time?

Yes, the cake base can be made a day ahead. Simply store it in an airtight container at room temperature or refrigerate until ready to use.

2. Can I make the crepes in advance?

You can make the crepes ahead of time and store them in the refrigerator for up to 1 day. Just be sure to place parchment paper between each crepe to prevent sticking.

3. How do I know when the whipped cream is ready?

Whipped cream is ready when it holds stiff peaks, meaning it should form firm peaks when you lift the whisk out of the cream. If the cream begins to separate or turn watery, you’ve over-whipped it.

4. What should I do if the mango is too sweet?

If your mango is very sweet, you can reduce the amount of sugar in the whipped cream to balance out the sweetness.

5. Can I use a different filling?

Yes, you can experiment with other fillings, such as a custard, chocolate mousse, or even yogurt for a lighter version.

6. How do I prevent the crepes from tearing?

Be sure to cook the crepes on medium-low heat, and allow them to cool slightly on a rack before using them. Handle the crepes gently when assembling.

7. Can I freeze Mango Pockets?

These are best eaten fresh but can be stored in the freezer for up to 1 month. Just be sure to wrap them tightly and thaw in the fridge before serving.

8. What’s the best way to serve Mango Pockets?

These pockets are perfect for special occasions and make a beautiful dessert for dinner parties or gatherings. Serve them chilled for a refreshing treat.

9. Can I add other toppings?

Yes! You can top the Mango Pockets with extra whipped cream, fresh mint leaves, or even a dusting of powdered sugar for a decorative touch.

10. Can I use frozen mango?

Fresh mango will give the best texture and flavor, but if frozen mango is all you have, just thaw and drain it before using.

Conclusion

Mango Pockets are a tropical, indulgent dessert that combines the softness of cake, the richness of whipped cream, and the freshness of mango—all wrapped up in a delicate crepe shell. This recipe is perfect for impressing guests or treating yourself to something special. With its refreshing, fruity flavor and beautiful presentation, it’s sure to be a favorite for any occasion. Enjoy!

Mango Pocket Recipe

Why You’ll Love This Recipe

Ingredients