I AM more than happy to eat mangoes straight from the tree, but I'm also happy to tinker and use them in a recipe. They are delicious grilled on a barbecue, made into a mousse or put in a seafood salad. I've also been experimenting with mangoes as the filling for pancakes. Today's recipe makes a fine, lacy pancake, more like a crepe.
Mango coconut crepes
- 2-3 medium-sized ripe mangoes
- 2/3 cup plain flour
- 2 tbs cornflour or rice flour
- 1 cup (250ml) water
- 1/4 cup light coconut milk
- 1 medium free-range egg
- 1 tsp vanilla essence
- 1-2 tbs unsalted butter
- icing sugar and fresh mint leaves, to serve.
METHOD: Slice the cheeks from the mangoes and using a large spoon, scoop flesh from each cheek and cut into fine slices. Cover and refrigerate until needed. Preheat oven to 100C.
Sift flours together into a bowl, making a well in the centre. Combine water, coconut milk, egg and vanilla essence in a small jug and pour into the well gradually, whisking to form a smooth, thin batter. Rest in refrigerator for 30 minutes (coconut milk may cause batter to discolour slightly - this will not affect flavour).
Heat a medium non-stick frypan over medium heat and melt a little butter. Pour batter into pan in batches, using approximately a quarter of a cup of batter for each crepe.
Cook for 1-2 minutes then flip and cook for a further minute on the other side. Turn oven off and keep crepes warm in the cooling oven.
When all batter is used, fill each crepe with mango slices. Fold to enclose and dust with a little icing sugar. Serve with fresh mint leaves. Serves 4.
Update your news preferences and get the latest news delivered to your inbox.