Try something new this Pancake Day with these truly tropical coconut and mango pancakes. Adding dessicated coconut into the batter adds texture and flavour, and these delightful crepes are served with a speedy mango and mint salsa for an exotic twist. Enjoy this indulgent recipe as a special treat for brunch or dessert.
- Tip the flour, 2 tbsp caster sugar and 100g desiccated coconut into a large bowl and add a pinch of salt. Make a well in the centre of the dry ingredients and pour in the eggs, milk and oil. Beat the wet ingredients, gradually drawing in the dry ingredients to make a smooth batter.
- Put a shallow 20cm frying pan over a high heat and wipe a little oil over the surface. When really hot, ladle just enough batter to cover the bottom of the pan, moving and tilting the pan to evenly distribute. Cook for 1 min, until the bottom side is starting to brown, then flip and cook for another minute. Transfer to a plate. Repeat to make 8 pancakes.
- Blitz a third of the mango with 75ml water in a food processor. In a large bowl, toss the remaining two-thirds of the mango with the chopped mint and remaining desiccated coconut, then set aside.
- Heat the butter in a frying pan over a medium heat. Add 200g caster sugar and let it bubble until it begins to turn a deep amber, then remove from the heat. Pour in the puréed mango, and then return to the heat, stirring well. Bring the mixture back to a bubble until it thickens slightly. Stir in the passion fruit seeds.
- Pour in the rum, if using, and carefully light using a flame if you want to flambé (if not then just let it bubble for a minute or leave the alcohol out of the recipe).
- Put a pancake flat into the pan containing the mango caramel and submerge in the sauce. Fold in half, then in half again. Repeat with the remaining pancakes.
- Serve two pancakes per person with the diced mango.
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Recipe taken from the SORTED Food recipe collection.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.