Sieve the plain flour, cornflour and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.

In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract and food colouring (if using) to combine.

Make a well in the centre of the dry ingredients, pour in the wet and mix together to combine into a batter.

Pass through a sieve into a clean bowl to remove any lumps.

Add a knob of butter to a medium-sized non-stick pan and allow to heat up over medium heat.

Pour about 50ml batter into the middle of the pan, then swirl to coat the base in a thin, even layer. Cook for about 1 minute until lightly golden.

Gently loosen the edges and flip out onto a plate. Repeat with the remaining batter.

Leave the pancakes to cool.

Whisk the cream with the icing sugar and vanilla extract until you have medium peaks.

Cut the mango into large chunks.

Once the pancakes have cooled, lay a piece of mango down the middle, dollop some cream on top, then gently fold into a parcel.

Dust with icing sugar and decorate with sprigs of fresh mint.

Chill in the fridge for 30 minutes or enjoy straight away.