Makes 8
Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve
Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.
Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve
Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.
