Mango Coconut Waffles
Chef Allen Susser
These waffles use coconut milk in the batter and add a whole serving of fruit on top. The orange/yellow- fleshed mango is a rich source of vitamins A and C—antioxidants that promote a healthy immune system and protect against cancer. For vegan customers, substitute vegetable oil for the melted butter when preparing the waffles.
1 ripe mango, peeled, pitted and finely diced, divided
3 tbsp. sugar, divided
2 tbsp. raisins
1 3/4 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, melted
1 cup milk
1/2 cup coconut milk
- Set aside 3 tbsp. mango. Toss remaining mango, 2 tbsp. sugar and raisins in a med. bowl. Cover and let stand about 90 min. to make compote.
- Whisk flour, remaining 1 tbsp. sugar, baking powder and salt in large bowl to combine. Make a well in center and pour in melted butter, milk, eggs and coconut milk. Whisk just until smooth. Mix in the 3 tbsp. reserved diced mango.
- Per order: Spoon about 2 heaping tbsp. batter into center of each quadrant of preheated waffle iron and close. Cook the waffle until golden brown.
- Serve waffles hot, topped with about 2 tbsp. mango compote
Photo courtesy of National Mango Board