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Peel and add the bananas to a bowl, mash with a fork, then add the coconut and yoghurt, and mix well.
Crack the egg into a large mixing bowl, add the flour, milk and a pinch of sea salt, then whisk to a smooth batter.
Slice the mangos away from their stones. Score a crisscross pattern into the flesh and push outwards so that you can easily slice it off the skin.
Put half the butter into a large frying pan and place over a medium heat. Once melted, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – they’re quite small, so you can cook several at a time.
Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.
When the pancakes are golden on both sides, transfer them to a plate.
Carefully wipe the pan clean with a ball of kitchen paper, add the remaining butter and start again – keep going until all the batter is used up.
Serve straight away, topped with a dollop of flavoured yoghurt, the fresh mango, and wedges of lime for squeezing over