Peel the mango, cut in half, remove core and cut out 12 small balls. Puree the rest of the mango and season to taste with honey.
Form a smooth dough by sifting the flour into the hot water a little at a time, while kneading. Add the lychee syrup, knead again and roll out dough until very thin. Cut out 8-10 cm (approximately 3- 3 1/2 inch) circles and each put a dab of mango puree in the middle. Squeeze the tops into a flower shape, then steam in a bamboo pot or steamer for about 10 min. Serve with one mango pearl per dumpling.