Breakfast

Cornmeal Pancakes with Coconut Cream & Caramelized Mango

Name: Cornmeal Pancakes with Coconut Cream & Caramelized Mango
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: ¾ cup polenta (cornmeal); ½ cup all-purpose flour; 2 tablespoons brown sugar; 1½ teaspoons baking powder; ¼ teaspoon salt; ¼ teaspoon ground cardamom; zest of 1 lime; 1 large egg; ¾ cup whole milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 large ripe mango, peeled and cut into ¼-inch rounds; 2 tablespoons coconut oil; 1 tablespoon brown sugar for caramelizing; ½ cup heavy cream; 3 tablespoons unsweetened shredded coconut, toasted; ¼ cup coconut cream (canned, chilled); 1 tablespoon honey; 6 fresh sage leaves; 1 teaspoon neutral oil for sage

Polenta-enriched pancakes with warm cardamom and lime zest, topped with silky whipped coconut cream and caramelized mango rounds finished with crispy sage oil and toasted coconut. A sophisticated take on Caribbean breakfast tradition.

1208calper serving 20gprotein 125gcarbs 74gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this