Description
A tropical dessert made with layers of soft pandan-infused cake, silky whipped cream, and juicy mango cubes wrapped inside delicate crepes. These mango pockets offer a perfect blend of texture and flavor, making them a refreshing and elegant treat.
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)
Instructions
- Place egg whites in a clean bowl and freeze for 15 minutes until icy edges form.
- Whisk together vegetable oil and milk. Sift in cake flour and mix until smooth. Add egg yolks and vanilla extract and blend.
- Beat chilled egg whites with lemon juice and vanilla extract until foamy. Gradually add sugar and beat to soft peaks.
- Fold 1/3 of meringue into batter. Gently fold in the rest until combined.
- Pour batter into a parchment-lined 28×28×2.6 cm baking pan. Tap twice to release bubbles. Bake at 150°C (302°F) for 30 minutes. Cool completely.
- Use a 4 cm round cookie cutter to stamp out cake rounds.
- Whisk all crepe ingredients until smooth. Strain twice through a fine sieve.
- Heat a 6-inch skillet on medium-low. Lightly grease with butter. Pour in 2 tbsp of batter, swirl to coat, and return excess. Cook until edges lift (1–2 minutes). Flip and cook 30 more seconds. Cool on rack. Repeat to make 12 crepes.
- Whip cream and sugar to stiff peaks. Transfer to piping bag.
- Peel and dice mango into 1cm cubes.
- Lay a crepe flat. Pipe an 8 cm circle of whipped cream in the center.
- Place a cake round on top and add more cream.
- Top with 1 tbsp mango cubes.
- Place a second crepe on top, pipe more cream, then cover with a third crepe.
- Gather crepe edges like a dumpling and pinch to seal, leaving a small top opening. Pipe cream around the neck to secure. Top with mango cubes.
- Repeat for remaining crepes. Chill for at least 30 minutes before serving.
Notes
- Use plant-based cream and egg substitutes for a vegan version.
- Swap mango for strawberries, kiwi, or peaches for variation.
- Add vanilla or coconut extract to cream for flavor depth.
- Chill crepes and cake completely before assembling to avoid melting cream.
- Top with powdered sugar or mint for decoration.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Assembling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 pocket
- Calories: 240 kcal
- Sugar: 14 g
- Sodium: 40 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
