In a large mixing bowl, combine full-fat milk, plain flour, cornflour, icing sugar, and large eggs. Whisk until smooth, about 2-3 minutes. Add yellow food coloring if desired.

Cover the bowl with a clean towel or plastic wrap and refrigerate for 1 hour to allow gluten to relax.

Heat a non-stick skillet over medium heat. Lightly coat with canola oil spray. Pour about 1/4 cup of batter and swirl to form a thin crepe. Cook until edges lift and turn golden, about 1-2 minutes.

Flip the cooked crepe onto a cutting board and cool completely with the cooked side down.

In a chilled mixing bowl, combine thickened cream, icing sugar, and vanilla extract. Beat on medium speed until stiff peaks form, about 3-5 minutes.

Take a cooled crepe, spread whipped cream on it, and add fresh mango slices. Roll tightly to secure the filling.

Slice the filled pancakes in half and serve immediately for the best taste.