Mango Pancakes with Mascarpone Cream

Mango Pancakes with Mascarpone Cream bring a tropical twist to your breakfast or brunch table. These light, fluffy pancakes are infused with the sweetness of ripe mango and are complemented by a rich mascarpone cream topping that makes every bite indulgent. The combination of fresh fruit and creamy mascarpone takes traditional pancakes to a whole new level, offering a delightful balance of flavors and textures. This recipe is not only easy to make, but it’s also a crowd-pleaser, perfect for special occasions or a weekend treat.

The natural sweetness of the mango and the luxurious mascarpone cream come together to create a dish that’s both refreshing and decadent. Whether you’re serving it to your family or guests, Mango Pancakes with Mascarpone Cream are sure to be a standout. The addition of honey to the mascarpone adds a subtle sweetness, and the mango brings a tropical freshness that pairs wonderfully with the pancakes. The result is a beautiful and satisfying dish that’s perfect for any time of day.

Why You’ll Love This Recipe

This recipe combines the comforting familiarity of pancakes with the tropical flair of mango, creating a dish that’s both indulgent and refreshing. The mascarpone cream topping adds a luxurious and smooth texture that complements the pancakes perfectly, while the diced mango brings a burst of sweetness and color to the dish. Not only is it delicious, but it’s also a visually stunning breakfast or brunch option that’s sure to impress. Whether you enjoy it for a special occasion or as a weekend treat, this dish will become a favorite in no time.

Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Milk
• Egg
• Vegetable oil
• Ripe mango, diced
• Mascarpone cheese
• Honey

Variations

There are many ways to customize this Mango Pancakes with Mascarpone Cream recipe to suit your tastes:

• Add Coconut: For an even more tropical twist, sprinkle shredded coconut on top of the pancakes before serving.
• Use Greek Yogurt: Swap mascarpone cheese for Greek yogurt for a lighter version while still maintaining a creamy texture.
• Fruit Variations: While mango is the star of this recipe, you can also try it with other fruits such as berries, peaches, or pineapple.
• Make it Vegan: Use a plant-based milk and egg replacer for a vegan-friendly version. You can also substitute the mascarpone with a dairy-free cream cheese or coconut cream.

How to Make the Recipe

Step 1: Prepare the Dry Ingredients

In a bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. These dry ingredients will create the base for your pancake batter.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the milk, egg, and vegetable oil. Once combined, add these wet ingredients to the dry ingredients gradually, stirring just until combined. Be careful not to overmix the batter; a few lumps are fine.

Step 3: Add the Mango

Gently fold in the diced mango. This adds a wonderful burst of sweetness to the pancakes, making each bite special.

Step 4: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat. Once hot, pour about 1/4 cup of batter for each pancake onto the surface. Cook until bubbles begin to form on the surface, then flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 5: Make the Mascarpone Cream

In a small bowl, mix the mascarpone cheese with honey until smooth and well-combined. This will create a luscious and slightly sweet cream to top your pancakes.

Step 6: Serve and Enjoy

Stack the pancakes on a plate and top with a generous dollop of mascarpone cream. Serve with additional diced mango or a drizzle of honey for extra sweetness.

Tips for Making the Recipe

• Do Not Overmix the Batter: Overmixing the pancake batter can make the pancakes dense. Stir until just combined, and it’s okay if there are a few lumps.
• Use a Non-Stick Pan: A non-stick pan ensures that your pancakes will cook evenly and won’t stick.
• Adjust the Sweetness: If you prefer sweeter pancakes, you can increase the sugar in the batter slightly or add more honey to the mascarpone cream.
• Use Fresh Mango: Ripe, fresh mango will provide the best flavor, but frozen mango can also be used in a pinch. Just be sure to thaw and drain it before adding to the batter.

How to Serve

Mango Pancakes with Mascarpone Cream are perfect for breakfast, brunch, or even dessert. You can serve them with:

• Fresh fruit, such as extra mango slices, berries, or tropical fruits.
• A drizzle of honey or maple syrup for added sweetness.
• A side of crispy bacon or sausage for a more hearty meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave for a quick breakfast the next day.

Freezing

You can freeze the pancakes for up to 1 month. To freeze, place a piece of parchment paper between each pancake to prevent them from sticking. When ready to eat, simply reheat in the microwave or toaster.

Reheating

To reheat pancakes, place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also microwave them for 30 seconds to 1 minute.

FAQs

1. Can I use a different fruit in the pancakes?

Yes, you can use other fruits like blueberries, strawberries, or peaches in place of mango.

2. Can I make the mascarpone cream ahead of time?

Yes, the mascarpone cream can be made ahead and stored in the refrigerator for up to 2 days.

3. Can I make these pancakes gluten-free?

Yes, you can use a gluten-free flour blend in place of regular flour to make these pancakes gluten-free.

4. Can I use a different type of cheese instead of mascarpone?

Cream cheese can be used as a substitute for mascarpone, but the texture may be slightly different.

5. Can I freeze the pancakes?

Yes, you can freeze the pancakes for up to 1 month. Just be sure to separate them with parchment paper to prevent sticking.

6. How can I make the pancakes fluffier?

For fluffier pancakes, make sure to not overmix the batter and use baking powder that is fresh.

7. Can I substitute the egg in this recipe?

You can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a store-bought egg replacer.

8. How can I make the pancakes dairy-free?

To make dairy-free pancakes, use a plant-based milk (such as almond or oat milk) and a dairy-free mascarpone or coconut cream for the topping.

9. Can I use frozen mango?

Yes, frozen mango can be used, but make sure it is thawed and drained before adding it to the pancake batter.

10. How do I know when the pancakes are ready to flip?

Flip the pancakes when bubbles start to form on the surface and the edges look set. The underside should be golden brown.

Conclusion

Mango Pancakes with Mascarpone Cream are a deliciously indulgent breakfast or brunch option that combines the freshness of tropical mango with the creamy sweetness of mascarpone. With a fluffy pancake base and a luxurious topping, this recipe is sure to delight your taste buds and brighten your day. Perfect for special occasions, lazy weekends, or whenever you’re in the mood for something sweet and tropical, these pancakes are guaranteed to be a favorite!

Print