First, start by cutting and dicing your fresh mango. Add the fruit to a blender with the white granulated sugar and blend until smooth.
Next, melt the butter and give it a chance to cool down. You don’t want to add it in too hot since we are working with eggs.
Add the mango mixture, milk, egg, melted butter and vanilla extract to a bowl and mix until well combined.
Next, in a separate bowl, combine the flour, baking powder and salt. Mix well with a whisk to remove any lumps.
Add the flour mixture to your mango mixture and whisk together until all the flour mixture is incorporated into your wet ingredients.
Heat a skillet over medium high heat and spray with cooking spray.
Next, add your batter 1/4 cup at a time to the skillet. Make sure the pancakes do not touch and there is enough room in the pan for you to comfortably flip them over.
Cook the mango pancakes for about 2-3 minutes on each side or until they are golden brown. You’ll know it’s time to flip once the bubbles on top of the batter have finished popping. You should see tiny holes and that’s when you flip over. They should be very easy to flip.
Finally, serve the pancakes with syrup and fresh fruit on top if desired and enjoy!