Tortitas de mango y coco

Ingredientes

• 1 cup/ 120g pastry flour
• 2 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup/ 33g shredded coconut (I used unsweetened)
• Tiny chopped mango (About 1/2 cup)
• 1 egg (beaten)
• 1 cup/255ml coconut milk plus 1 tablespoon (light, homemade or can)
• 1 tablespoon melted and cooled margarine or butter

Preparación

1. 1

   Using a blender or food processor, pulse shredded coconuts into tiny bits. Mix together with all the dry ingredients.

2. 2

   Beat the coconut milk, butter or margarine and beaten egg together. Pour over the dry ingredients and stir till incorporated. Fold in the chopped mangoes.

3. 3

   Heat a pan over medium heat till a drop of water sizzles on contact.

4. 4

   Put a drop or two of oil in a pan and rub it off using tissue paper. If using a non-stick pan, oiling is not necessary.

5. 5

   Scoop batter by ¼ cup onto the pan, cook for 1 or 2 minutes until small bubbles form on the surface. Using a spatula, flip and cook on the opposite side for 1 or 2 minutes. Repeat the process with the remaining batter. Serve with any syrup of choice or with mangoes or coconuts on top.