Name: Mango pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2/3 cup plain flour; 2 tablespoon custard powder; 1 cup water; 1/4 cup coconut milk; 1 egg; 2 mangoes, peeled, sliced (or 400g can, drained, sliced); icing sugar, to serve; mint leaves, to serve; Filling; 300 millilitre thickened cream; 1 tablespoon icing sugar; 1 teaspoon vanilla extract

Ingredients

2/3 cup plain flour

2 tablespoon custard powder

1 cup water

1/4 cup coconut milk

1 egg

2 mangoes, peeled, sliced (or 400g can, drained, sliced)

icing sugar, to serve

mint leaves, to serve

Filling

300 millilitre thickened cream

1 tablespoon icing sugar

1 teaspoon vanilla extract

Method

1.Sift flour and custard powder together into a bowl. Make a well in the centre. Gradually whisk in combined water, coconut milk and egg to form a smooth batter.

2.Heat a small (18cm) non-stick frying pan on high. Spray with oil. Cook quarter cupfuls of batter for 1-2 minutes, then turn and cook for 1 minute. Repeat with remaining ingredients.

3.To make the filling, use electric beaters to beat cream, sugar and vanilla in a bowl until soft peaks form.

4.Place a dollop of filling on each pancake and top with mango. Fold to enclose and dust with icing sugar. Serve topped with mint leaves.

Accompany with sweet milk tarts. To make these tarts, preheat oven to 160°C. Combine 1 1/4 cups milk, 3 eggs, 1/3 cup caster sugar and a few drops yellow food colouring in a bowl. Fill ready-made tart cases with egg mixture and bake for 20-25 minutes, until firm.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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