My favorite fruit of ALL time are mangos. They are sweet, juicy and oh so delicious! Out of the blue I had this sudden urge to make pancakes and my mom had just opened up some fresh coconut in the morning, and I couldn't resist making these. The recipe is so simple: just mix everything together and you are done! How did they taste you ask? Well... they were amazing. I recommend eating them after they have cooled which allows the flavors to meld a little. With the spiced whipped cream and even more fresh mango it was pure, blissful heaven!
Mango Coconut Pancakes with Cardamom Whipped Cream
Yields: About 15 - 20 5-inch pancakes
For the pancakes:
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tbsn. sugar
1 large egg, slightly beaten
1 1/4 cup buttermilk
1 1/4 cup coconut milk
2 tbsn. melted butter
1 medium to large mango, seeded, skinned and finely diced
the flesh of 1 fresh coconut, finely diced (1/4 cup shredded coconut can be substituted)
For the whipped cream:
1 cup of heavy cream
2 - 3 tbsn. powdered sugar
1/8 tsp. cinnamon
1/8 tsp. cardamom
In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Then add the milks, egg, butter and fruit. Mix to combine. Heat a large pan over medium heat. Lightly grease with cooking spray or some butter. Using a small ladle, pour the batter onto the hot pan, making sure they are about 1 inch away from each other. Once the batter starts to darken at the edges and you see bubbles forming in the batter, about 4 -5 minutes, flip the pancakes over. Brown for about 2 more minutes and remove from the pan. Let cool. For the whipped cream, use a hand mixer or a stand up mixer to whip everything together until stiff peaks form, about 3 - 5 minutes. Serve the pancakes with the whipped cream, fresh mangos or whatever you'd like. Enjoy!
