Chunky Calypso Pancakes

Makes 12 hotcakes to serve 4
Ingredients:
1 Calypso™ Mango cut into small chunks
1 cup self-raising flour
2 x 150g tubs low fat vanilla or honey yoghurt
3 large eggs
Spray canola oil for cooking

Filling
1 x 150g tubs low fat fruit yoghurt
2 Calypso™ Mangoes peeled and cut into segments.

Directions:
1. Sift self-raising flour into a bowl.
2. Make a hollow in centre of the flour, add the low fat yoghurt and eggs.
3. Using a wire whisk, gently stir until ingredients are combined. Do not overbeat the ingredients.
4. Stir in the mango cubes.
5. Heat a large frying pan and lightly spray with canola oil.
6. Spoon in 2 tablespoons of batter per hotcake, reduce heat to low, cook 1 minute or until bubbles appear on surface. Turn over cook further 30 seconds or until firm to touch.
7. Remove, keep warm.
8. Repeat procedure until 12 hotcakes are made.
9. For each serving, layer 3 hotcakes with sliced Calypso™ mangoes and dribbles of low fat yoghurt.

Tip: These pancakes freeze well so can be prepared in advance and gently defrosted overnight in the refrigerator.

Other Recipes:
Maple glazed Calypso Sticks
Chilli Calypso Salsa
Classic Calypso Pavlova
Chunky Calypso Pancakes



About Calypso™ Mangoes and The Harvest Company:
Calypso™ Mangoes are the latest taste from The Harvest Company, one of Australia's most innovative fresh produce companies. The Harvest Company introduced Australian consumers to seedless watermelon, Shepard avocado, Personal Melons™ and ready to eat freshcut salads, vegetables and fruit.

Setting an industry benchmark, the Calypso™ Mango is the product of a 15 year mango development program in Queensland and is a combination of the best attributes of the flavoursome Kensington Pride Mango and the Sensation Mango, (known for its distinctive colourings and edible size). Calypso™ Mangoes provide an excellent source of vitamin A, C and E, potassium, beta carotene and other related cartenoids.