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

Store cut 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

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 cooled, place one pancake on a plate, spoon one big spoonful of whipping cream onto the centre of the pancake

Place one side of the mango, with curved side down onto the whipping cream. Add another big spoonful of whipping cream on top of the mango

Wrap 2 opposite sides of the pancake together like a burrito

Fold the 2 ends on top and then flip the pancake over.

Cut the pancake in half using a diagonal cut

Put on a serving plate and use a sieve to sift the icing sugar on top of the pancake

Repeat 13-18 for all the pancakes