Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mango Coconut Waffles
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...
Servings
12
12
Cuisine Type
- american
Day Part
- Breakfast
Main Ingredient
- Dairy
- Fruits
Source: Chef Allen Susser, Chef Allen’s, Aventura, FL & National Mango Board
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
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.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}