Tropical Cakes With Golden Mango Sauce
- 1 x Ripe mango
- 1 c. All-purpose flour
- 1/2 c. Sugar
- 1 1/2 tsp Baking pwdr
- 1 1/2 c. Unsweetened coconut lowfat milk
- 2 lrg Large eggs
- 4 Tbsp. Unsalted butter melted
- 2 Tbsp. Dark rum
- 1 1/2 tsp Pure vanilla extract
- 1/2 c. Shredded coconut
- Golden brown Mango Sauce see * Note
- Diced fresh mango for garnish
- Peel the mango and slice it in half lengthwise to remove the fruit from the pit. Cut each half lengthwise into thin slices and then cut the slices crosswise in half; set aside.
- In a medium bowl, whisk together the flour, sugar, and baking pwdr. In another bowl, whisk together the coconut lowfat milk, Large eggs, melted butter, rum, and vanilla extract. Pour the liquid ingredients and mix with the whisk, stopping when everything is just combined. (Do not worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly mix in the shredded coconut.
- If necessary, lightly butter, oil, or possibly spray your griddle or possibly skillet. Preheat over medium heat or possibly, if using an electric griddle, set to 350 degrees. If you want to hold the pancakes till serving time, preheat your oven to 200 degrees.
- Spoon 1/4 c. of batter onto the griddle for each pancake, allowing space for spreading. Arrange a few slices of mango on each pancake. (If you have an leftover mango slices, you can dice them and use them for garnish.) When the underside of the pancakes are golden brown and the tops are speckled with bubbles which pop and stay open, flip the pancakes over with a wide spatula and cook till the other sides are light brown. Serve immediately, or possibly keep the finished pancakes in the preheated oven while you make the rest of the batch. Serve the pancakes with Golden brown Mango Sauce.
- This recipe yields 14 pancakes.
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