Tangy Mango Pineapple Sauced Pancakes
Taste the tang with these mango pineapple pancakes.
2 cups frozen DOLE Tropical Gold Pineapple Tidbits, thawed reserve juice
2 teaspoons cornstarch
½ cup mango puree
½ cup sugar
1 tablespoon lime juice
2 cups buttermilk pancake and waffle mix
½ cup DOLE Chef-Ready Cuts Mango Cubes partially thawed
- Combine juice from thawed pineapple, with cornstarch in saucepan. Stir mango puree, sugar and lime juice into saucepan. Cook, stirring until boils and thickens. Add pineapple Tidbits and heat through.
- Prepare 2 cups dry pancake mix according to package directions. Stir in mango cubes. Cook according to package directions.
- 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.