Hong Kong mango pancake with mango sauce

Mix the cornstarch with a little sugar to break up lumps, then add the all-purpose flour and a little fine salt.

Warm the whole milk until lukewarm, add the room-temperature eggs and beat to break them up; add vanilla and a little yellow food coloring.

Add a little of the wet to the dry and mix out the lumps, then add the rest.

Strain the batter into the spouted container, pushing any lumps through with a spoon. It can be made ahead and refrigerated; do not add the butter before straining or chilling.

Peel the mango thoroughly in thin strips (the skin is bitter), cut the cheeks off close to the seed, trim to about two and a half inches, trim the ends and sloping sides, and cut each cheek in two.

Blend the mango trimmings and seed meat with an immersion blender, then sweeten with sugar and brighten with lime juice to taste.

Stir the melted butter into the batter while pouring.

Heat a 10-inch non-stick pan on low until a sprinkle of water disappears quickly without sizzling.

Stir the batter each time and pour three quarters of a quarter cup per crepe, swirl, and cook about a minute on one side only, until the top is dry and puffs in spots.

Loosen the edge and slide onto a towel-lined plate so steam does not make the crepes soggy.

Whip the cream with icing sugar; slow down once trails appear and stop when stiff and no longer droopy.

Lay a crepe shiny side down; put cream in the center about the length of the mango, then mango sauce, the mango, more sauce and more cream.

Fold in the sides so they overlap, fold over and flip, and trim off the end.