In a large bowl, whisk together the egg, sugar, and vanilla extract
Add in the milk, butter, and flour. Mix until combined.
Add in the yellow food coloring
Strain the batter by putting it through a mesh sieve
Cook the pancake on a pan on low heat. Cook one side only. You will know it is cooked when you see bubbles form on top.
Transfer the crepe to a wire rack to cool
While the crepes are cooling, prepare the whipped cream. Combine the cream and sugar together in a bowl and whip until stiff peaks.
Assemble the mango pancake by placing a pancake with the side you cooked facing up. Place some whipped cream in the center followed by a mango on top. Cover the mango with more whipped cream then wrap up the pancake.
Refrigerate the mango pancakes at least 1 hour before serving.