Golden Mango Delight Pancakes 🥭✨

Ingredients: Yields about 5 pancakes

• 2 lusciously ripe mangoes
• 270ml (1.1 cups) heavy cream
• 110g (1.3 cups) all-purpose flour
• 325ml (1.3 cups) preferred nut milk (e.g., almond, cashew)
• 2.5 tbsp vegetable oil, plus a bit more for the pan
• 1/4 tsp salt
• 1/4 tsp turmeric (optional, for that rich golden hue)

Instructions:

1. In a mixing bowl, sift together flour, salt, and turmeric. Create a well in the center of the dry ingredients.
2. Slowly pour the nut milk into the well, whisking continuously to avoid forming lumps. Incorporate the vegetable oil and ensure a smooth batter.
3. Heat a non-stick pan over medium heat. Lightly grease it with oil. Once the pan is heated, ladle in about ¼ cup of the pancake batter, swirling it to shape it like a thin crêpe. Let it cook for roughly a minute until it’s just set but not browned, then flip to cook the other side for another minute. Repeat until all the batter is used.
4. In a separate bowl, whip the heavy cream until it reaches stiff peaks.
5. Peel and slice your mangoes in half.
6. Assemble your golden delight: Lay out a crêpe, place half a mango on it, and generously pipe or dollop the whipped cream on top of the mango. Gently fold the sides of the crêpe over to encapsulate the mango and cream filling.
7. Serve immediately and indulge in this tropical treat! 🥭🍃🌞