Madagascan Breakfast Pancake

(Africa 2020 Pairings) (Mofo Gasy) A mango-infused breakfast cake topped with a fruity mango coconut honey and finished with toasted coconut.

Photo of Madagascan Breakfast Pancake

INGREDIENTS:

2 cups dry pancake mix
1/2 cup water
3 cups coconut milk divided
4 Tablespoons granulated sugar
2 each whole egg
8 Teaspoons vanilla extract divided
2 cups DOLE Chef-Ready Cuts Mango Cubes thawed
2 cups DOLE Chef-Ready Mango Frozen Puree thawed
2 Tablespoons honey
60 each Mofo Gasy sub-recipe
2-1/2 cups Mango coconut honey sub-recipe
as needed powdered sugar for garnish
10 Tablespoons toasted shredded coconut

DIRECTIONS:

  1. To Prepare Mofo Gasy:

    1. Add dry pancake mix, water, 1-1/2 cups coconut milk, granulated sugar, eggs, 2 Tbsp vanilla extract and mango cubes into a bowl and whisk until well combined.

    2. Using an aebleskiver pan over medium heat, spray liberally with non-stick spray.

    3. Pour 1 tablespoon of batter in each mold.

    4. Once edges begin to brown, using a skewer, poke the center of the mofo gasy and flip.

    5. Continue to cook for an additional 1-2 minutes or until the center is completely cooked.

     

  2. To Prepare Mango Coconut Honey:

    1. Place mango puree, 1-1/2 cups coconut milk, honey and 2 tsp vanilla extract into a medium sauce pot over medium heat and cook until warm and bubbling.

    2. Allow to cool and store covered in the refrigerator until ready to use.

  3. To Serve: 

    1. Place 6 mofo gasy in a shingled stack and place 1/4 cup mango coconut honey sauce in a ramekin. 

    2. Top with powdered sugar and 1 Tablespoon toasted shredded coconut. 

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