In a large mixing bowl, combine full-fat milk, sifted plain flour, cornflour, and icing sugar. Whisk together until smooth and free of lumps.

Cover the bowl with plastic wrap and refrigerate for about 1 hour.

Heat a non-stick frying pan over medium heat. Lightly spray with canola oil.

Pour a small amount of batter, swirling to form a thin layer. Cook for 45 seconds to 1 minute until edges set.

Gently loosen the edges with a spatula and flip onto a cutting board.

Allow the flipped crepes to cool completely for about 1 hour.

In a mixing bowl, beat the chilled heavy cream until soft peaks form. Gradually add icing sugar and vanilla extract until stiff peaks are reached.

Spread a generous layer of the whipped cream over a crepe, add mango slices, and roll tightly.

Serve immediately for the best taste and freshness.