I’ve been testing a myriad of flavour combinations recently. All in good fun—and, of course, business (but mostly fun). But some things just stick. Some things are meant to be paired together, and even if you try to separate them and mix with something else, you’ll find them mixed, stacked, assembled, blended together in the end.
Mango and coconut is classic. A biased blend of fresh and sweet with mild and creamy. Things that unify. This is breakfast, but also dessert. This is summer or winter; rainy day or sunny day
That means less excuses not to put one and two together for your next meal.
Coconut and Mango Waffles for Twovegan, gluten-free, soy-free, corn-free, nut-free, refined sugar-free
1 cup brown rice flour
1 Tbsp tapioca starch
1/4 tsp salt
1/4 tsp baking soda
1 can full-fat coconut milk, chilled and divided
1 tsp apple cider vinegar
2 Tbsp applesauce
1 flax egg
1-3 tsp agave nectar or maple syrup
2/3 cup cubed ripe mango
Preheat your waffle iron according to manufacturer instructions.
Mix 1 cup of the coconut milk* with apple cider vinegar and set aside. Reserve the remaining coconut milk in the fridge.
Whisk together dry ingredients in a mixing bowl and set aside.
In a small mixing bowl, whisk together applesauce and sour coconut milk. Stir into dry ingredients; add flax egg and mix until combined. If you want some mangos inside the waffles, sprinkle a 1/2 cup over the batter and mix in lightly.
Cook batter in your preheated iron according to manufacturer directions, until golden brown. Transfer to a wire rack or clean kitchen towel as you repeat with the remaining batter.
Meanwhile, mix agave with the reserved chilled coconut milk.
To assemble, stack waffles on plates, drizzle with sweetened coconut milk and top with the remaining mangos. Serve immediately.
*Alternately, and to cut down on fat, you can mix 2/3 cup of coconut milk with water (this will give you more to drizzle over the waffles, or you can save it for something else).
Yield: 4 waffles (serves 2 generously)