In a large mixing bowl, whisk together 1 cup of full-fat milk, 1/3 cup plain flour, 1/4 cup cornflour, and 1/4 cup icing sugar until smooth and lump-free. Next, add 3 large cold eggs and 1/4 teaspoon of yellow food coloring, mixing well until you achieve a thin consistency. This batter should be velvety and should flow easily from your whisk.

Cover the batter and place it in the refrigerator for 1 hour. This resting time allows the gluten to relax, yielding more tender and pliable mango pancakes.

Preheat a non-stick 18cm (7-inch) skillet over medium-low heat and lightly coat it with canola oil spray. Pour approximately 45ml (3 tablespoons) of the rested batter into the pan, immediately swirling to evenly cover the bottom. Cook for about 45 seconds to 1 minute until the edges start to lift and the surface appears set but not browned.

Carefully flip the crepe onto a cutting board using a spatula, and allow it to cool completely face down.

In a cold mixing bowl, combine 3/4 cup of thickened cream, 3 tablespoons of sifted icing sugar, and 1/2 teaspoon of vanilla extract. Beat the mixture using a hand mixer or whisk until stiff peaks form.

Take a cooled crepe with the cooked side facing up and spread a generous strip of the whipped cream filling down the center. Arrange slices of ripe mango on top of the cream. Fold the bottom of the crepe up over the filling, tuck in the sides, and roll the crepe tightly.

Enjoy your freshly assembled mango pancakes without delay, savoring the vibrant flavors of fresh fruit and whipped cream in every bite.