Crack the eggs into a bowl with the milk and whisk until combined. Add the flour and whisk until you have a smooth batter.

To cook, heat a nonstick pan over a medium heat and add a drop of oil. Spread the oil evenly with a pan, you can use kitchen paper to do this. Add a small ladle of pancake batter to the pan and rotate the pan until the pancake batter is covering the whole bottom of the pan easily.

Cook for about 40 seconds, then flip and cook for another 20-30 seconds. The aim here is for the pancake to be cooked with no colour.

Set the pancakes to one side and allow them to cool.

Meanwhile, make the cream filling. Place the double cream and icing sugar in a bowl and whisk until you have soft peaks.

To assemble, place one pancake on a plate. Put a couple of basil leaves in the middle. Peel your mango and take a good slice. Add this on top of the basil and then cover the mango with a generous amount of the whipped cream. Fold in each edge until you have a parcel.

Slice in half and enjoy!