In a large mixing bowl, whisk together 2 large eggs, 1 cup of reduced fat milk, and 1/2 cup of water until fully combined. Gradually add 1 tablespoon of sugar and a pinch of salt, mixing until dissolved. Slowly incorporate 2 tablespoons of melted unsalted butter, followed by 1 cup of all-purpose flour sifted in to avoid lumps. Strain the batter through a fine mesh to ensure a smooth texture, then refrigerate for at least 1 hour.

While the batter chills, prepare the whipped cream. In a chilled mixing bowl, pour in 1 cup of heavy cream. Whisk the cream with an electric mixer on medium speed until medium peaks form, about 2-3 minutes. Next, add 2 tablespoons of powdered sugar and a splash of vanilla extract, then continue whisking until stiff peaks form, taking care not to overbeat. Cover and refrigerate until ready to use.

Place a non-stick crêpe pan over low to medium heat, allowing it to warm for a couple of minutes. Once heated, lightly grease with butter or cooking spray. Pour in a small ladleful of batter, swirling swiftly to create a thin layer filling the pan. Cook for about 1-2 minutes until the edges begin to lift, then gently flip. Cook the other side for just 1 minute until barely set; avoid browning for the perfect Pillowy Mango Pancakes.

Once cooked, remove the crêpe from the pan and place it smooth side down on a clean surface. Spread a generous dollop of the whipped cream across the center, then lay half of a ripe yellow mango on top. Carefully fold the crêpe over the filling to form a roll, ensuring the whipped cream and mango are enclosed completely. Repeat with remaining crêpes and filling until all are assembled.

Arrange the finished Pillowy Mango Pancakes on a large platter, and if desired, slice them into bite-sized pieces for serving. They can be served chilled or at room temperature, perfect for brunch gatherings. Garnish with a light dusting of powdered sugar or fresh mint to elevate the presentation.