2 mangoes, peeled and cut into 10 equal sized pieces
Instructions
Place milk into a medium bowl, sift over the flour, cornflour and icing sugar and whisk to combine.
Add eggs and food colouring, if using, and whisk until smooth. Rest for 30 minutes.
Heat a 20cm nonstick pan over medium heat, lightly spray with cooking oil, add ¼ cup of batter, swirl to create a thin layer and cook for 30 seconds or until the centre is cooked through.
Flip onto a plate and continue with the remaining batter. Allow to cool.
Whisk the cream, icing sugar and vanilla to stiff peaks.
To assemble, place a heaped tablespoon of cream in the centre of a pancake, top with mango, fold in the sides of the pancake and roll to form a parcel.
