Sift together the plain flour, cornflour, icing sugar, caster sugar, and salt into a mixing bowl. In a separate bowl, whisk the warm milk, eggs, melted butter, vanilla extract, and food coloring until smooth. Combine wet and dry ingredients, straining through a sieve.

Heat a non-stick pan over medium heat, add a knob of butter, and melt it. Pour about 50 ml of batter into the skillet, swirling to form a thin layer. Cook for 1 minute or until edges are set and top is glossy. Remove pancake to cool rack and repeat.

In a mixing bowl, whip the double cream with icing sugar and vanilla extract until medium peaks form. Chop ripe mangoes into strips or chunks.

Take a cooled pancake, lay it flat, add shredded mango pieces and a dollop of whipped cream in the center. Fold the edges inward to create a burrito shape, then flip seam-side down on a plate. Repeat for each pancake.

Chill the assembled pancakes for about 30 minutes if desired. If serving immediately, dust with icing sugar and garnish with mint.