I have been getting a little bit too comfortable with the few waffle recipes that I use every week. Don’t get me wrong, they are goooood and I could eat them everyday for the rest of my life. But the foodie in me needs to change things up every now and then. So, enter my tropical inspired coconut mango waffles.
It is pretty much West Africa in food form, and they are every bit as good as they sound. Just think sweet mango nectar waffles perked up with some coconut essence. And if you want to go a little bit over the top, then drizzle on some coconut caramel, mango nectar and top with almonds and pomegranate. Perfection in every bite.
Don’t just take my word for it. Try these mango coconut waffles yourself and come back and tell me here or on Instagram what you think. Happy eating.
Sierra Leone flavours / West African flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
- 250 ml (1 cup) mango nectar
- 225 ml (0.9 cup) milk
- 125 g (4.4oz) unsalted butter melted
- 3 eggs beaten
- 1.5 tsp coconut extract
- 300 g (10.5oz) self-raising flour
- Preheat your waffle maker.
- Whisk together the mango nectar, milk, butter and eggs and the coconut nectar and set aside.
- Transfer the flour into a large bowl and make a well in the centre.
- Slowly whisk the mango milk mixture into the flour to make a batter and don't worry if there are some lumps.
- Cook the waffles according to the instructions on your waffle maker until the batter is finished
- Serve with toppings of your choice.