Tangy Mango Pineapple Sauced Pancakes

Taste the tang with these mango pineapple pancakes.

Photo of Tangy Mango Pineapple Sauced Pancakes


2 cups frozen DOLE® Tropical Gold® Pineapple Chunks, thawed, reserve juice
2 teaspoons cornstarch
2/3 cup frozen DOLE Mango Chunks, thawed
1/2 cup sugar
1 tablespoon lime juice
2 cups buttermilk pancake and waffle mix
1/2 cup frozen DOLE Mango Chunks, diced


  1. Combine juice from thawed pineapple, with cornstarch in saucepan.  Place mango chunks in blender container.  Cover; blend until smooth (1/2 cup).  Stir mango puree, sugar and lime juice into saucepan.  Cook, stirring until boils and thickens.  Add pineapple chunks and heat through.
  2. Prepare 2 cups dry pancake mix according to package directions.  Stir in diced mango.  Cook according to package directions.
  3. Spoon Mango Pineapple sauce over pancakes and serve.

    *Note:  Pineapple when completely thawed will yield 2 tablespoons juice.  If more is needed, add 2 tablespoons pineapple juice or water to sauce.
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