去年看到Jessie家的这个芒果班戈才想起了有这么一回事 ～： 几年前，记得香港好友Emily带我和老公到元朗（发记甜品， Lucky Dessert）去吃这个芒果班戈，我家老公特爱， 吃了还打包了两合回酒店。怎知第二天打开来，班戈竟然是青色的，老公很失望，怎么店员把芒果班戈打包成榴莲班戈了呢！ 我安慰他说：“这个不是容易，回去我做给你吃”！ 这么一等因该也有三四年了，我的班戈才做出来，兑现了承诺。。。都归功于你Jessie。
这个班戈果然不难，而且这个食谱很容易操作，我也一连做了两次。到姐姐家拜年集会也做了这个班戈和新旧朋友们分享。
Mango Pancake
芒果班戟
Pancake Ingredients:
1 Egg
80g Cake Flour,sifted
240ml Fresh Milk
16g Butter, melted
20g Icing Sugar
3-4 drops of OrangeFood Colouring, (optional)
2 Mangoes, cut in cubes
Whipped Cream Ingredients:
200ml Whipping Cream
30g Icing Sugar
Making Whipped Cream:
Whip cream and icing sugar together until stiff peak. Refrigerate for later use.
Making Pancake:
1. Whisk together the eggs, icing sugar, milk and food colouring.
2. Slowly add to flour, stirring only until smooth. Blend in melted butter.
3. Sieve the batter and rest for 30 minutes.
4. Cook on a hot, lightly greased (20cm) griddle, using about 1/4 cup of batter for each pancake. Cook until a little dry around the edges, remove the pancake carefully and place it on a big flat plate. (only fry one side)
5. Place one big tbsp of whipped cream in the middle of one (cool) pancake. place mango slices (cubes)on top of the cream, and top up with a tbsp of cream. Wrap the pancake in rectangle shape
Recipe refer to : Jessie-CookingMoments, and 臻妈的美食厨房)
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