Coconut pancakes with fresh mango
4 servings
30 minutes
Coconut pancakes with fresh mango are a gourmet treat where the tenderness of the tropics meets European culinary classics. Thin, airy pancakes infused with coconut aroma create the perfect base for juicy and sweet mango. Cardamom adds a spicy note, enriching the flavor of this exotic sweetness. This dessert is ideal for breakfast or a light snack, evoking a sense of sunny warmth and relaxation by the coast. Sprinkled with powdered sugar, the pancakes gain a complete softness and sophistication. Serve them with a drop of butter or a scoop of vanilla ice cream to highlight their rich taste. The ease of preparation and the refinement of the combination make this recipe a favorite among lovers of original sweet dishes.
1
In a bowl, whisk together coconut milk, eggs, sugar, cardamom, and salt. Then add flour, coconut flakes, and milk. Mix well until smooth.
- Coconut milk: 1.8 glass
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
- Ground cardamom: 0.8 teaspoon
- Salt: 0.1 teaspoon
- Wheat flour: 0.8 glass
- Desiccated coconut: 60 g
- Milk: 0.3 glass
2
Heat the frying pan over medium heat, grease with butter, and pour about 0.25 cup of batter (the amount depends on the pan size — the pancakes should be thin), spreading it over the surface. Cook until golden for 2 minutes, then flip and cook for about another minute. Repeat the same with the remaining batter, greasing the pan with butter. After transferring the finished pancake to a plate, spread a thin layer of butter on it.
- Butter: 120 g
- Wheat flour: 0.8 glass
3
Meanwhile, peel the mango and slice it thinly.
- Mango: 2 pieces
4
Wrap a couple of slices of mango in each pancake and place them on a plate. Sprinkle with powdered sugar and serve.
- Mango: 2 pieces
- Icing sugar: to taste
