Prepare the Pancake Batter: In a large mixing bowl, sieve the plain flour, cornflour, icing sugar, and a pinch of salt. In a separate bowl, whisk together the warm milk, eggs, melted butter, vanilla extract, and food colouring (if using). Pour the wet ingredients into the dry and mix to combine. Pass through a sieve to ensure a smooth batter.

Cook the Pancakes: Heat a medium-sized non-stick pan over medium heat with a small knob of butter. Pour about 50ml of batter into the center, swirling the pan to create a thin, even layer. Cook for about 1 minute until set but without browning. Gently loosen the edges with a spatula and transfer the pancake to a plate. Repeat with the remaining batter.

Whip the Cream & Prepare the Mango: In a bowl, whisk the double cream with icing sugar and vanilla extract until medium peaks form. Peel and slice the mangoes into long, thick pieces.

Assemble the Pancakes: Once cooled, place a pancake on a plate, lay a slice of mango in the center, and add a dollop of whipped cream. Fold the left and right edges toward the center, then fold the top and bottom edges inward to form a neat parcel. Flip the pancake so the seam is underneath.

Serve: Dust with icing sugar and garnish with fresh mint. Enjoy immediately or chill in the fridge for 30 minutes for a firmer texture.