In a large mixing bowl, whisk together 1 cup of milk, 1 cup of sifted plain flour, 2 tablespoons of cornflour, and 2 tablespoons of icing sugar. Add in 2 large eggs and a drop of yellow food coloring if desired, mixing until the batter is smooth and thin.

Cover the batter with cling film and let it rest in the refrigerator for about 1 hour.

Heat a non-stick frying pan over medium heat and spray lightly with canola oil. Pour approximately 45 ml of batter into the pan, swirling it to create a thin layer. Cook the crepe for 45 seconds to 1 minute, then carefully flip and cook for an additional 15 seconds.

Allow the crepes to cool completely on a wire rack for about 1 hour.

In a separate mixing bowl, whisk together 1 cup of thickened cream, 2 tablespoons of icing sugar, and 1 teaspoon of vanilla extract until stiff peaks form.

Take a cooled crepe, spread a generous spoonful of whipped cream across the center, and place a few slices of ripe mango on top. Roll the crepe tightly.

Plate your mango pancakes immediately after assembling for the best texture and flavor.