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How to Make Mango Pancakes
Method
To make the pancakes, whisk the eggs with the milk, oil and 1 teaspoon of vanilla extract. Sift the flour with 1 tablespoon of icing mixture and the cornflour, then whisk into the egg mix. Strain the batter into a bowl or jug and refrigerate for 20 minutes. Place a 20cm, non-stick frying pan over a medium heat and lightly spray with olive oil spray. Add enough batter to just cover the base, swirling the pan to create a thin and even layer. Cook until just cooked through but not coloured. Flip and cook the other side for a few seconds. Place onto a plate and cover with foil or baking paper. Repeat with the rest of the batter. For the filling, cut the 2 cheeks off the mango and gently peel them. Cut each cheek into 3 strips, so you end up with 6 long mango strips. If you have remaining mango flesh on the seed, you can trim this to use for garnish. The complete the filling, whisk the cream, remaining icing mixture and vanilla extract together until stiff peaks form and you have a semi-firm, whipped cream. To assemble, place a pancake onto a plate and add a dollop of the whipped cream in the middle. Add a mango slice and gently fold the pancake like you would a spring roll (bottom first and then fold in the sides and gently roll). You can trim the mango ends if they are too long. Place on a plate, seam side down and repeat with the rest. Cover with cling film and refrigerate to firm them up, slightly. Garnish with a few thin mango slices and fresh mint leaves and serve immediately.
