What’s mouth-wateringly delicious, great for breakfast or brunch, and is as golden as the late summer sun? Mmmmm…mangoes, of course!
If you love mangoes, try this mango flapjack topped with toasted almonds recipe. Quick and easy to prepare, finely chopped mango is stirred into a traditional crumpet batter, dollops of which are pan-fried over medium heat. The browned flapjacks are served with coconut yoghurt, honey, and toasted almonds.
As if you needed another reason to tuck into marvellous mangoes, they’re high in vitamins A and C, biotin, and the mineral potassium, and are a source of vitamins B1 and B6. Mangoes are also free from fat, sodium, and cholesterol.
Whip up a batch for brunch, the school cake sale, or just for yourself!
Mango flapjacks topped with toasted almonds
Prep time: 30 mins | Makes: 18
Ingredients
Flapjacks
- 190 g cake flour
- 2 tbsp castor sugar
- 3 ml baking powder
- Pinch of salt
- 2 large eggs
- 2 tbsp butter, melted
- 300 ml buttermilk
- 300 g fresh mango, peeled, pitted, and finely diced
Topping
- 1 cup coconut yoghurt, or any other flavoured yoghurt you desire
- Honey, to serve
- ¼ cup toasted sliced almonds, to serve
- 1 lemon, cut into wedges to serve
Method
- COMBINE the flour, sugar, baking powder and salt together in a bowl. Make a well in the centre and add the eggs, butter, and buttermilk, whisk together until well combined and lump-free. Mix the diced mangoes into the batter.
- SPRAY a large frying pan with a non-stick spray and heat over medium heat. Spoon 30 ml (2 tbsp.) of batter in the frying pan and when bubbles appear on the surface, flip them over and continue to cook for a further minute. Remove and keep warm until all the batter is used.
- SERVE the flapjacks with the yoghurt, honey, almonds, and lemon.
ALSO SEE: Cheesecake tart with mango
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
