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

If desired, add a few drops of yellow food coloring to the batter and mix until evenly distributed.

Heat a non-stick skillet over medium heat, add a small knob of butter and let it melt.

Pour about 1/4 cup of batter for each pancake, swirling to form thin, round shapes. Cook for 2-3 minutes until edges look set.

Flip the pancakes gently and cook for another 1-2 minutes until lightly golden.

Spread whipped double cream on each pancake and top with slices of ripe mango.

Fold the pancakes by tucking the sides and rolling from the bottom. Dust with icing sugar before serving.