Sweet Pancakes with Mango & Passion Fruit Purée

Peel the ripe mango and cut the flesh away from the pit. For the passion fruit, halve them and scoop out the pulp.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

Place the mango flesh into a blender or food processor and blend until completely smooth.

Transfer the mango purée to a small bowl and stir in the scooped-out passion fruit pulp. The seeds are edible and add a nice texture and tartness. Set aside.

Pour the wet ingredients into the dry ingredients. Whisk gently until just combined.

Heat a lightly oiled non-stick pan over medium heat. Pour about 60ml (1/4 cup) of batter per pancake onto the hot surface. Cook for 1 minute per side, or until golden brown and bubbles form on the surface, then flip and cook the other side.

Repeat with the remaining batter, adding more oil to the griddle as needed.

Stack the warm pancakes on plates. Drizzle generously with the fresh mango and passion fruit purée.

For extra sweetness, you can add a dollop of fig jam or any other jam you prefer. Serve immediately and enjoy!