Step 1: Prepare the Pancake Batter

In a mixing bowl, whisk together the eggs and sugar until smooth. Add the milk, water, vanilla extract, and melted butter, continuing to mix until well combined. Gradually sift in the flour and turmeric powder, whisking constantly to prevent lumps. The batter should be smooth and slightly runny, similar to a crêpe batter. Let it rest for 5-10 minutes to allow the flour to absorb the liquid properly.

Step 2: Cook the Pancakes

Heat a non-stick pan over medium heat and lightly grease it with butter or a few drops of oil. Pour about ¼ cup of batter into the pan and quickly swirl it around to form a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the pancake is set. Flip it gently using a spatula and cook for another 30 seconds on the other side. The pancake should be soft and flexible. Repeat this process with the remaining batter and set the pancakes aside to cool.

Step 3: Prepare the Whipped Cream

In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want the cream to be light and fluffy. If using coconut cream, ensure that it’s well chilled before whipping for the best texture.

Step 4: Assemble the Mango Pancakes

Place a cooked pancake on a flat surface. Spoon a generous amount of whipped cream onto the center, followed by a handful of fresh mango chunks. Carefully fold the pancake over the filling, tucking in the sides to create a neat rectangular or envelope shape. Repeat with the remaining pancakes.

Step 5: Serve and Enjoy

Arrange the mango pancakes on a serving plate and dust them lightly with powdered sugar for a touch of elegance. Garnish with extra mango slices or a sprinkle of toasted coconut for added texture. Serve immediately and enjoy the tropical goodness!