Sift together dry ingredients: plain flour, cornflour, icing sugar, caster sugar, and salt into a large mixing bowl.

In a separate bowl, whisk together warm full-fat milk, eggs, melted butter, vanilla extract, and yellow food coloring until well combined.

Gradually pour wet mixture into dry ingredients, stirring constantly to form a smooth batter. Let it rest for about 10 minutes.

Heat a non-stick frying pan over medium heat and melt a knob of butter to coat the pan evenly.

Pour approximately 50 ml of batter into the pan, swirling gently to create a round pancake and cook for about 1 minute.

Once edges set and surface bubbles, flip pancake. Transfer to a plate and repeat with remaining batter.

Whip together double cream with icing sugar and vanilla extract until you achieve medium peaks.

Peel and slice ripe mangoes into thick strips.

Take one pancake, lay it flat, place whipped cream filling in the center and add mango slices.

Fold edges inward to encase the filling and flip seam-side down. Repeat for each pancake.

Dust with icing sugar and garnish with fresh mint. Serve immediately.