In a mixing bowl, whisk together 2 large eggs, 1 cup of warm whole milk, and 4 tablespoons of melted unsalted butter until smooth. Add 1 teaspoon of pure vanilla extract.

In a separate bowl, combine 1 cup of all-purpose flour, 2 tablespoons of caster sugar, and 2 tablespoons of cornflour. Shift the dry ingredients into the wet mixture gradually, whisking gently to avoid lumps.

If desired, mix in a few drops of yellow food coloring to the batter.

Preheat a non-stick skillet over medium heat and add a small knob of butter to coat the bottom. Once the butter melts, pour a thin layer of batter, swirling it around to cover the pan evenly.

Cook the pancake for about 1-2 minutes until the edges appear set. Flip and cook for an additional 30 seconds before transferring it to a plate.

To fill, take a warm pancake, spread a dollop of whipped double cream, and lay fresh mango slices on top.

Fold the pancakes into parcels and arrange them on a serving platter, dust with icing sugar, and garnish with fresh mint.