This fun Dessert Fettuccini 芒果班戟意粉 (Cantonese: mong guo baan cake yee fun) recipe is a spin-off from my recipe for Hong Kong Style Mango Pancake 芒果班戟, which is a Hong Kong café dessert. The pancake recipe is a combination of the western style pancake and a French crèpe, the fettucini part comes from simply cutting the pancake into strips.
I really like the flexibility of this recipe, instead of mangoes, you can chop up strawberries and drizzle with a chocolate sauce. Try making a sauce with yuzu jelly, some orange liqueur and Cognac to make a one-of-a-kind Fettuccini Suzette! The possibilities are endless! Share your creations in the comment section below, I would love to see what you've come up with!
This is a very simple and convenient dessert to make. You can also pre-make the pancakes/fettuccini, store it in the fridge for later. I will usually make 6 of them at a time and store them in the fridge. You can also make snack time fun by having your children create their own masterpieces… They could end up being the next Julia Child or Gordon Ramsay! And you could take a little a break too! Or setup a pasta bar and invite your friends over to create their own desserts!
Let your creativity flow with either the Dessert Fettuccini 芒果班戟意粉 or Hong Kong Style Mango Pancake 芒果班戟. Everyone in the family will be sure to enjoy this recipe since the mangoes can be easily substituted for almost anything. Enjoy!
Fore more dessert ideas, try my Fried Sugar Egg Puffs 炸莎翁, Snowflake Crisps 雪花酥, or Hong Kong Style Cupcakes 紙包蛋糕.
Dessert Fettuccini 芒果班戟意粉
Ingredients
Ingredients for whipping cream:
- 500 ml Whipping cream or heavy cream
- 2 tbsp Sugar
Ingredients for Pancake:
- 90 g Cake flour
- 30 g Sugar
- 225 ml Milk
- 3 Large eggs
- 15 ml Oil for the batter
- 3 Mangoes
- 1 tsp Oil for greasing the fry-pan
- 1 tbsp Icing sugar
Instructions
Instructions for whipping cream:
- Put 2 tbsp of sugar into a mixing bowl
- Add 500 ml whipping cream
- Beat with electric mixer at medium speed until the cream forms soft peaks
- Store in the refrigerator for later use
Instructions for pancakes:
- Peel and dice mangoes
- Store diced mangoes in the fridge for later use
- Sift 90g cake flour into a mixing bowl
- In a separate mixing bowl, beat 3 eggs with an egg beater
- Add 30g sugar and 15ml oil to the eggs and beat until combined
- Add the sifted flour to the mixture and mix well
- Add 225ml milk and mix well
If there are lumps, you can pour the batter through a sieve to extract the lumps - Brush 1 tsp oil onto a non-stick pan and turn heat to low
- Pour approx. 45ml of pancake batter into the pan
- Swirl the mixture around the pan so your mixture fills the pan
- Cook for approx. 5 minutes until done. There’s no need to flip the pancake over. Once done, remove it from the pan and onto a plate to cool
- Repeat steps 9, 10, 11 until all the batter is used
- Once the pancakes have cooled, cut them into narrow strips
- Loosen the pancake strips and arrange onto a plate
- Spoon a few spoonfuls of whipping cream onto the pancake strips
- Sprinkle diced mangoes on top of whipping cream
- Add a big dollop of whipping cream in the centre
- You can also garnish with mint leaves or nuts
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