INGREDIENTS

INSTRUCTIONS

Peel the mango and slice it in half lengthwise to remove the fruit
from the pit. Cut each half lengthwise into thin slices and then cut
the slices crosswise in half; set aside.  In a medium bowl, whisk
together the flour, sugar, and baking powder.  In another bowl, whisk
together the coconut milk, eggs, melted  butter, rum, and vanilla
extract. Pour the liquid ingredients and mix  with the whisk, stopping
when everything is just combined. (Don't  worry if the batter is a bit
lumpy.) With a rubber spatula, gently  but thoroughly fold in the
shredded coconut.  If necessary, lightly butter, oil, or spray your
griddle or skillet.  Preheat over medium heat or, if using an electric
griddle, set to 350  degrees F. If you want to hold the pancakes until
serving time,  preheat your oven to 200 degrees F.  Spoon 1/4 cup of
batter onto the griddle for each pancake, allowing  space for
spreading. Arrange a few slices of mango on each pancake.  (If you have
an leftover mango slices, you can dice them and use them  for garnish.)
When the underside of the pancakes are golden and the  tops are
speckled with bubbles that pop and stay open, flip the  pancakes over
with a wide spatula and cook until the other sides are  light brown.
Serve immediately, or keep the finished pancakes in the  preheated oven
while you make the rest of the batch.  Yield: 14 pancakes  NOTES :
Cooking live  Recipe by: Cooking Live Show #CL8852 Posted to MC-Recipe
Digest V1  #546 by Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 2566
Calories From Fat: 756
Total Fat: 68.7g
Cholesterol: 494.1mg
Sodium: 9164.6mg
Potassium: 442.7mg
Carbohydrates: 316.1g
Fiber: 55.6g
Sugar: 116.2g
Protein: 27.3g