Mango Coconut Waffles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Chef Allen Susser

Chef Allen's

Aventura, Fla.

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.

Ingredients

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

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Serve waffles hot, topped with about 2 tbsp. mango compote

Photo courtesy of National Mango Board

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