In a medium mixing bowl, whisk together all-purpose flour, sugar, and a pinch of salt until well combined. Crack in two eggs and gradually pour in the milk and melted butter, stirring continuously until smooth. Cover and let rest in the refrigerator for 20-30 minutes.

Heat a nonstick skillet over medium-low heat and lightly grease it. Pour a small amount of batter into the pan, swirling to coat the bottom. Cook for 45-75 seconds until edges lift. Flip and cook for 15-20 seconds. Transfer to a plate. Repeat with remaining batter.

In a chilled bowl, whip the heavy cream on medium speed until soft peaks form (about 3-5 minutes). Peel and slice ripe mangoes into thick strips.

Place a cooled crepe smooth side down. Spoon whipped cream onto one half, add mango slices, fold the crepe over, and roll it tightly. Chill assembled pancakes for at least 30 minutes before serving.