It’s summer and it’s predominated by mangoes in season. My grocer just keeps sending me messages for the new stock intake for the mango boxes they import from India. It’s gonna last for another month, so I don’t mind buying these in bulk and make the best use of it while it lasts.
Alphonso and Kesari are my favorite variety of mangoes and my kitchen is exuding the aromas of these sweet mangoes, alluring me to keep making more and more recipes with this irresistible fruit. With some of the mangoes I just purée the pulp and freeze to consume later in my shakes, desserts and other recipes. Try this very simple and delicious recipe to beat that edge of usual pancakes. What are your favorite varieties of mangoes?
BAKING TIME: 15 minutes
PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
1 cup plain flour (can be replaced with atta flour)
2 tsp baking powder
1 tbsp caster sugar
1/4 tsp salt
2 tsp chia seeds
1 cup milk
1/4 cup mango purée (I used alphonso mangoes)
2 tbsp melted butter or ghee
Agave syrup or maple syrup
Sift all dry ingredients in a bowl, keep aside.
In a separate bowl whisk together wet ingredients, pour it to the dry ingredients bowl, mix well to make smooth lump free batter. Pour it in a jug with lip for easy flow of batter.
Heat a non stick shallow pan, add few drops of oil or ghee, coat the pan with oil with the help of kitchen paper wiping off any excess.
On medium low heat, drop the batter in prepared pan until it spreads to 3 to 4 inch circle, let it cook till you see bubbles forming on surface, gently turn over with the help of spatula, cook for few seconds and remove.
Serve with whipped cream, diced mangoes drizzled with agave syrup on top.
Serve it with whipped cream, diced mangoes drizzled with maple syrup or agave syrup on top.