Summary

Ingredients

For the puree:

• 1 mango (s), ripe
• 1 teaspoon maple syrup, alternatively some the sugar specified for the dough

For the dough:

• 4 egg (s)
• 1 pinch (s) salt
• 1 pinch (s) nutmeg, freshly grated
• 40 g suar
• 4 tablespoons milk
• 100 g flour
• 250 g mascarpone

Also:

• 1 lemon (s), the juice for the puree, the zest for the dough
• 2 tablespoon butter for frying
• some powdered sugar for dusting

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Instructions

1. Rub the zest of the lemon and squeeze out the juice.
2. For the mango puree, peel the mango, peel off the pulp along the stone and scrape off. Puree the mango pulp in a blender or with a hand blender. Season the puree with 1 teaspoon maple syrup or a teaspoon of sugar and 2 tablespoons of lemon juice. Put the mango puree in the refrigerator.
3. For the dough, whisk 2 whole eggs with 2 egg yolks. Mix in the pinch of salt and the pinch of nutmeg, the sugar and the grated lemon zest. Mix in the milk, flour and mascarpone. Beat the 2 egg whites until stiff and fold into the batter in two portions.
4. Preheat the oven to 50 ° C. Melt the butter in a pan. Bake half of the dough in it and use two forks to tear it back and forth into pieces. Place the pieces on a plate and keep them warm in the oven. Do the same with the second half.
5. Dust the mascarpone pancakes with powdered sugar and serve with the cool mango puree.