Mango Coconut Waffles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Adding another serving of fruit at breakfast is a healthy way to start the day. Both kids and grownups will enjoy these mango-topped waffles. 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.

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.
Source: Chef Allen Susser, Chef Allen’s, Aventura, FL & National Mango Board

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources