The Chinese / Australian creation of mango pancakes have been a staple at yum cha restaurants for decades, but never had they been made with gelato.
It was after many late night dumpling sessions at Golden Century, that our chefs got to thinking about how they could reinvent this melt in your mouth dessert with a Messina twist.
The first incarnation came in the form of a choc top. IT'S SHER-BERTH DAY was designed for Night Noodle Markets a few years ago - with a white chocolate lined cone filled with vanilla cream, mango jellies and mango sherbet gelato dipped in yellow white chocolate and sprinkled with crispy crepes.
It was by far one of our most popular desserts, which sold out very quickly! But when we joined forces with Wonderbao for Messina Eats Chinese New Year edition, the chefs decided to take it up a notch.
We debuted them for the first time last year, but now they're back for Messina Eats: Wonderbao V3.0.
So how are they made? Our chefs hand make very thin mango crepes, fill them with mango sorbet which is made form 100% fresh mango and pipe in freshly whipped sweetened cream. They're rolled up, dusted with icing sugar and served on a banana leaf in pairs, because everything is better in twos.
We'll be selling these only at our next Messina Eats: Wonderbao, for Chinese New year.