In a mixing bowl, whisk together full-fat milk, plain flour, cornflour, and icing sugar until completely smooth. Crack in the eggs and add yellow food coloring if desired, mixing until the batter reaches a thin, pourable consistency.

Cover the bowl with plastic wrap and place it in the refrigerator for 1 hour.

Preheat a non-stick skillet over medium heat and lightly coat with canola oil spray. Pour a small amount of batter into the skillet and swirl to coat evenly. Cook for about 45 seconds to 1 minute, until the edges begin to lift.

Gently flip the pancake and cook for an additional 30 seconds. Remove from the skillet and cool completely.

In a clean mixing bowl, whip the cold thickened cream with icing sugar and vanilla extract until stiff peaks form.

Lay one crepe flat, spread whipped cream over it, arrange mango slices on top, then fold and roll to encase the filling.

Serve immediately for the freshest taste and best texture, drizzled with honey or maple syrup if desired.