Instructions

1. Peel the mango and cut the flesh into small cubes. Put half of them into a food processor and purée with the milk and half of the lime juice. Add the eggs and oil, process for a few seconds. Add the flour and combine until smooth. Finally, stir in the half of the lime zest. Set aside to rest.
2. Whilst the batter is resting, make the mango compote. Put the lime juice and sugar in a small pan. Heat the pan over a medium flame. Add the mango pieces and a drop of agave syrup. Cook until the sauce becomes sticky and the mango slightly caramelises. Add the lime zest and turn off the heat. Put a lid on to keep warm.
3. Lightly grease and heat a pancake pan and add 3 or 4 dollops of the batter, letting them spread out into circles (or use pancake moulds). When the surface of the pancakes is no longer wet, turn them over and cook for another minute or until golden.
4. Transfer them to a plate and repeat with the remaining batter.
5. Serve the pancakes warm with the mango compote (and a dollop of mango yoghurt, if liked). Drizzle some agave syrup and scatter some lime zest on top.