Recipe may contain gluten, milk, sesame, egg and wheat.
Skip Sunday morning yum cha and make your own with our easy mango pancake recipe. They also make for the best healthy dessert.
500g pkt frozen diced mango, defrosted
200g (1 1/3 cups) self-raising flour
2 tbsp caster sugar
1 tsp baking powder
1 egg, lightly whisked
250ml (1 cup) milk
20g butter, melted
Finely grated lime rind (optional)
Coconut flavoured yoghurt, to serve
4 Method Steps
Step 1Place half the mango(500g pkt frozen diced mango, defrosted) in a food processor and process until smooth.
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Step 2Place the flour (200g (1 1/3 cups) self-raising flour), sugar (2 tbsp caster sugar) and baking powder (1 tsp baking powder) in a bowl. Use a whisk to combine. Make a well in the centre. Add the egg (1 egg, lightly whisked) and milk (250ml (1 cup) milk). Whisk until almost combined. Whisk in the mango puree and butter (20g butter, melted) until smooth.
Step 3Heat a large non-stick frying pan over medium-low heat. Spray with oil. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 1-2 minutes or until bubbles appear on the surface. Turn and cook for a further minute or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 12 pancakes.
Step 4Serve the pancakes with the remaining mango, sprinkled with lime (Finely grated lime rind (optional)), if using, and topped with yoghurt (Coconut flavoured yoghurt, to serve).