A ripe Mango is super sweet fully ripe. They are quite easy to peel, then just slice off the soft flesh into bite-sizes to add to your fave pancake mix. When they make contact with a hot grill they sweetly caramelize like grilled pineapple (ha, another future pancake recipe!)
Mangos are ripe when soft to the touch, kinda like an avocado. I have gotten Mango that goes from green to bad on occasion, sometimes they will not ripen right...oh well. But when they do they have the best flavor.
I peel a Mango by just slicing into the skin, top to bottom about 4 slices per Mango. That is usually enough to then peel each segment of skin to reveal the orange flesh underneath. Then you just slice off the flesh until you hit the large flat/oval seed.
Living in L.A. Mango are easy to get and cheap, too. I get mine at my local Latin grocery store, Superior Grocers.
For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.
Start your day right, with my tropical cheap$kate breakfast of Mango Pancakes.
Mango Pancakes - Video
Play it here, video runs 1 minute, 34 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (2 servings, using a pancake mix)
- 1 cup pancake mix - any favorite
- 3/4 cup water - okay to use milk for a richer pancake batter.
- 1 mango - roughly sliced or chopped. Depending on the size, one larger size is plenty. Okay to substitute with any fresh seasonal fruit like: blueberry, peach, apricot, strawberry, and even sliced banana or canned fruit like pineapple.
- 1 tablespoon of cooking oil - to grease skillet. Add more when needed, depending on how many pancakes you make.
- Butter and favorite pancake syrup - add as much as you like.
Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.
Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.
Start to heat the pan over a medium/low heat.
Peel Mango and slice off flesh from the seed. I slice into skin top to bottom, 4 slices total. Then loosen the top of a slice and peel off the skin. Sometimes it breaks and sometimes it peels all the way off. I do one half at a time so it's less messy to separate the flesh.
I then slice off the flesh of one side. Then I turn over Mango and slice into skin and remove it. Finally slicing off the rest of the flesh.
Mix sliced Mango into pancake batter. Sometimes I will lay out the mango slices directly on the hot pan and pour pancake batter over the slices. It's okay to just mix in the Mango into the pancake batter.
Add oil to pancake pan and pour on the pancake batter with Mango pieces. Brown each side of the pancake. Mine took about 3 minutes for each side. It really depends how hot your pan gets.
The box directions above mentions cooking time to brown each side as 1.5 minutes each....hmmmm, they must be using a super hot pan!
If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.
I serve hot with melted butter and favorite pancake syrup.
