Adam's mango pancakes

Instructions

1. Peel the mangoes and cut the mango flesh into 1.5 cm x 6 cm batons. Place onto a lined baking sheet and freeze for 30 minutes, or until firm.
2. For the crepe batter, whisk the eggs with the sugar, then add the milk. Sift the flour and salt, then gradually incorporate into the egg mixture. Add the oil and enough food colouring to make a deep yellow batter. Stir to combine, then strain the mixture through a fine mesh sieve to remove any lumps. Cover and allow to stand for 30 minutes at room temperature. The mixture should be quite watery.
3. Heat a large non-stick frying pan or crepe pan over low heat. If you have a good non-stick pan, you don't need to add any oil, but otherwise brush the pan with a very thin layer of oil. Pour in a small quantity of the batter, then tilt the pan to create a thin crepe. Cover the pan and cook for 3 minutes, or until the top is firm. These crepes do not need to be flipped and the base doesn't require browning. Transfer the crepe to a plate and repeat with remaining batter. Cover the cooked crepes with a plate or a tea towel. When complete, refrigerate for 30 minutes before using.
4. Whip the cream, icing sugar and vanilla together to a soft peak. Spoon or pipe a little whipped cream onto the fried side of each pancake and top with 2 slices of mango. Top the mango slice with extra cream, then roll the pancake up like a spring roll or burrito. Refrigerate for an additional 30 minutes before serving.