Imagine biting into American-style soft and fluffy mango pancakes that are bursting with exotic flavour! These homemade eggless mango and coconut pancakes are made from mango pulp and desiccated coconut for a breakfast recipe that is not too sweet so that you can generously load up on toppings!
- The BEST Mango and Coconut Pancakes without egg
- How to make no fail eggless mango pancakes + tips
- Storage
- FAQS
- More Mango Mania!
The BEST Mango and Coconut Pancakes without egg
Breakfasts will never be the same again once you have tried this easy mango pancake recipe. A stack of homemade mango pancakes has to be one of the best sights in the mornings!
Most weekends if I decide to make pancakes, I tend to go for something healthy like eggless buckwheat pancakes topped with fresh fruit but occasionally I love to indulge and these ones definitely hit the right spot!
I top these fluffy pancakes with fresh diced mango and a drizzle of mango and passionfruit sauce. Sinful, I know.
But what if you crave mango pancakes out of season? Don’t worry, it is totally normal. Just use frozen mango chunks or stick to tinned mango pulp.
If you’re opening a tin of mango pulp to make these pancakes, use leftovers to make our readers favourite Mango Badam Coconut Ladoo , Mango Peda or Gujarati Fajeto . Truly these mango recipes are the best!
Reasons you will love these delicious mango pancakes:
- Easy to make
- Soft and fluffy just like these Tres Leches Pancakes
- Egg-free delicious dessert
- Easy to convert to vegan mango pancakes
- A popular dessert with kids
- Best pancakes for breakfast, brunch or dessert
- Perfect for Sunday mornings
- Bursting with exotic mango and coconut flavours
- Uses easy to find ingredients
- SO much better than shop-bought pancake mix!
Ingredients
Mango – the star of the show! In this recipe, we can incorporated mango flavor into the batter itself and as a topping in two different forms. This results in golden summery flavoured pancakes that are full of mango flavour in every single bite.
During Indian mango season, I like to use fresh mangoes such as Alphonso or Kesar Mangoes. Kesar mango tends to be softer and mushier so if you want perfect mango chunks, I would suggest using alphonso.
Use ripe mangoes as they are the sweetest and provide the best results. You will need mango puree or mango pulp if you cannot get hold of fresh.
Coconut – coconut and mango are undoubtedly a match made in heaven! I have used desiccated coconut here.
Plain flour – we have used all purpose flour. You can use whole wheat flour but the flavour will not be quite right
Milk – we used whole milk
Yogurt – you can use either natural yogurt or mango flavoured yogurt. If you use sweet yogurt, use less sugar.
(we did not have buttermilk so used a mix of milk and yogurt)
Sugar – we used regular granulated sugar.
Baking powder – make sure it is fresh
Baking soda
Optional
Vanilla extract adds a warm sweetness to the pancakes
How to make no fail eggless mango pancakes + tips
These pancakes are so easy to make, perfect for a lazy morning!
The first step is to make the batter.
In a large bowl, mix together all of the dry ingredients.
To make the wet mixture, in a separate bowl whisk most of the milk with the yogurt then add the mango pulp.
Add the dry mixture to the wet ingredients mix and whisk.
You can use a hand mixer or do this manually.
Add the remaining milk to achieve a slightly thick but pourable consistency .
Make sure you don’t over mix , leave it slightly lumpy otherwise pancakes will turn out to be hard, chewy and dense.
Heat a skillet or non-stick pan on medium heat and brush with a little oil eg coconut oil or use a cooking spray.
Spoon the batter into the pan and allow it to spread – if it spreads too easily add a little more flour to the batter or if it seems too thick, add more milk.
Once bubbles appear on the surface and the edges look cooked, flip the pancakes over and allow to cook.
If the pancakes brown on the outside but remain undercooked inside, cook the next pancake on low heat
Repeat with the rest of the batter
For an American pancake, make the pancakes thicker but smaller. You can also make mango crepes with this batter if you spread the crepe batter out thinner.
Storage
You can store leftover batter in the fridge in an airtight container. Use within a day and ensure to mix it well.
Store cooked pancakes in the fridge in a container or covered in cling film and consume within 2 days. Reheat in a frying pan
Use non dairy milk such as coconut milk and vegan yogurt. Coconut dairy alternatives will work well due to their flavour
Yes, make gluten free pancakes using buckwheat flour
We have served these pancakes with fresh mango chunks (or your favourite fruit) and a mango and passionfruit sauce made by mixing tinned mango pulp and the flesh of a passionfruit. You could also top with fluffy whipped cream. Use coconut cream or coconut syrup if you are dairy-free. To keep things simple, simply dish over some icing sugar
Keep the pancakes warm by placing in a tea towel. This allows some steam to escape preventing the pancakes from going soggy.
The reaction of the raising agent and the acid in the buttermilk is what leads to the pancake batter becoming fluffy.
You can make these pancakes healthier by substituting the plain flour for amaranth or buckwheat flour. You could add a natural sweetener rather than sugar but the mango pulp will still contain some sugar.
More Mango Mania!
- Mango and Coconut Eggless Cheesecake
- Gujarati Mango Kadhi
- Homemade Mango Pulp
- Vegan Mango Mess
- Mango Passion fruit Melting Moments
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mango Pancakes with Coconut Eggless
Equipment
- Bowl
- Balloon whisk
- Skillet/griddle/frying pan I used 6 inch
- Spatula
Ingredients
Mango and Coconut Pancake
- 2 cup all purpose flour sifted
- 2 tbsp desiccated coconut
- ¾ cup mango pulp
- ½ cup yogurt we used mango and passion fruit yogurt
- 1 cup milk whole
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 3-4 tbsp oil or butter
Optional Toppings
- ½ cup mango pulp
- 1 cup mango cut
- ⅛ cup passion fruit pulp (optional)
- Few mint leaves
Instructions
- In a big mixing bowl add flour, coconut,salt, sugar, baking soda and baking powder.
- In a one bowl mix yogurt and half of the milk.
- Add mango pulp to the milk-yogurt mixture.
- Add the wet mixture into the dry flour mixture
- Mix well, add remaining milk little by little and make pouring consistency batter.
- Leave it aside for 2 minutes to activate the raising agents.
- Heat skillet on a medium heat, brush it with little oil or butter.
- When the pan is hot enough, pour 1/3 cup of batter for one pancake.
- Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
- Let the pancake cook another side too then remove and serve with toppings.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2010.
Mango Pancakes with Coconut Eggless
Equipment
- Bowl
- Balloon whisk
- Skillet/griddle/frying pan I used 6 inch
- Spatula
Ingredients
Mango and Coconut Pancake
- 2 cup all purpose flour sifted
- 2 tbsp desiccated coconut
- ¾ cup mango pulp
- ½ cup yogurt we used mango and passion fruit yogurt
- 1 cup milk whole
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 3-4 tbsp oil or butter
Optional Toppings
- ½ cup mango pulp
- 1 cup mango cut
- ⅛ cup passion fruit pulp (optional)
- Few mint leaves
Instructions
- In a big mixing bowl add flour, coconut,salt, sugar, baking soda and baking powder.
- In a one bowl mix yogurt and half of the milk.
- Add mango pulp to the milk-yogurt mixture.
- Add the wet mixture into the dry flour mixture
- Mix well, add remaining milk little by little and make pouring consistency batter.
- Leave it aside for 2 minutes to activate the raising agents.
- Heat skillet on a medium heat, brush it with little oil or butter.
- When the pan is hot enough, pour 1/3 cup of batter for one pancake.
- Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
- Let the pancake cook another side too then remove and serve with toppings.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gulab Jamun is quite possibly the most classic Indian sweet that is known throughout the world. You can find a bowl of these melt-in-the-mouth treats at weddings, parties and almost all Indian restaurant menus!
Want to make best gulab jamun recipe but never found the perfect recipe? This post will answer all of your khoya gulab jamun woes so that you can achieve the best results every single time. Makes perfect jamuns that are just like those found in mithai shops – soft + spongy for days, moist in the middle with an even colour all over.
Soft gulab jamuns are particularly special in our household and our love for them goes way back!
My grandma would without a doubt make a batch of beautiful gulab jamun every single Diwali along with other Diwali sweets and savouries . They were also served at my parents’ wedding for dessert. They were then made for my Mum’s 21st birthday – her first birthday celebrated in the UK. Even on my 1st birthday – you guessed it, we had classic indian dessert, Gulab Jamun – shame I was probably too young to enjoy them then!
This classic South Asian dessert is made from milk-solid balls of dough which are deep-fried and then soaked in a rose-scented warm sugar syrup. The result are intensely sweet soft and spongy doughnuts, sweet balls, that can be served warm or at room temperature.
You can readily buy instant gulab jamun mix in a packet in indian store and supermarkets if you are pushed for time. We once made a Gulab Jamun Mix Cake which turned out to be an absolute show stopper.
Use leftover Gulab Jamun to make No Bake Gulab Jamun Cheesecake or these Gulab Jamun Truffles
Kala Jamun vs Gulab Jamun
The traditional Gulab Jamun recipe is similar to Kala Jamun but has key differences. Kala Jamun are darker on the outside (hence kala meaning black). They are typically made from paneer or chenna. They are less spongy and more dense. The surface is also a little firmer rather than soft gulab jamun.
See our Kala Jamun post here, or for something a little bit different, try Peanut Butter and Chocolate Kala Jamun
Ingredients
The dough
Traditional recipe of the Gulab Jamun dough is made with khoya (or khoa, mawa). Khoya is essentially a milk solids that is made by simmering whole or full cream milk until the moisture evaporates and reduces.
You can make homemade khoya at home using just three ingredients – milk powder, milk and ghee.
Adding chikna khoya to gulab jamun makes them more rich and gives them the restaurant or halwai style taste and flavour.
You can also find khoya ready made in South Asian or Indian grocery stores – just check the chilled section where paneer would be kept.
Flour is needed to bind the ingredients to form a dough. Plain white flour or all purpose flour is the flour of choice here.
Baking powder is also added to the dough. The baking powder activates during the frying process.
If using baking soda instead of baking powder you will only need a pinch of it as it is much more potent than baking powder!
To bind all of the ingredients together, we have used whole milk which also has a second use – the fat helps keep the center of the jamun moist and soft.
A small pinch of cardamom powder in the dough, enhances the taste of homemade gulab jamuns.
We have made flavour variations to the dough and made Kesar Gulab Jamun also.
The sugar syrup
Once the dough balls are fried, they are then left to soak in sugary syrup. In gulab jamuns, the syrup is flavoured with rose, saffron strands and green cardamom . The saffron and crushed cardamom pods can be added as the syrup cooks. The rose flavour comes through adding rose water or rose essence . This should be added after the syrup is cooked.
We have used 8 cups of sugar with 7 cups of water so this should give you an idea of the ratio we are looking for.
A few drops of lemon juice are also added to the syrup to prevent the syrup from crystallising as it cools so it can remain a liquid.
Frying ingredients
Typically the jamuns are fried in either a neutral flavoured oil or ghee.
I prefer oil when deep frying because ghee tends to solidify at room temperature (especially here in chilly UK)! The gulab jamuns may crust over slightly and have a white-ish appearance.
We have used vegetable oil here.
How to make the best Gulab Jamun
The perfect Gulab Jamun dough
The first step we need to do is knead the khoya by hand to ensure it is grain-free and smooth. This will take around 10 minutes. Use the heels of your palm and you will find this process much easier. Take small bits of khoya at a time.
After the khoya is creamy and smooth, the baking powder and plain flour can be added.
Once the flour and baking powder is added to the khoya, do not over knead as this will cause gluten production. Gluten causes the jamuns to become hard and chewy. Add the flour little by little and have a feel of the dough. If the dough is not sticky, you do not need to add more flour.
Milk is added here to bring the dough together. The dough should be a similar consistency to Gujarati chapati dough – it should be soft dough that by rolling in your hands it should not crack.
Allow the prepared dough to rest and keep covered so that it does not dry out. Divide the dough in to small portions then roll in to smooth balls.
To get perfectly similar size and evenly cooked pieces, I would either use a deep spoon or scales to measure out exact dough balls in equal parts. For Angoori GJ, we have measured each one as 8g, I would say normal sized small balls should be around 12g maximum.
Don’t forget, the balls may look small but once they fry and get soaked in the sugar syrup they will be much larger!
As you are shaping the balls, keep the remainder of the dough covered so that it does not dry out and crack.
If the dough does crack then go back and add more milk a few drops at a time to achieve a smooth dough again.
The sugar syrup
As mentioned above, the sugar syrup should be thin as only thin sugar syrup will be absorbed by the balls. However if the syrup is too thin and watery it will cause them to disintegrate.
To ensure the balls stay soft, the sugar syrup should be kept thin. We are not looking for a “thread” consistency as this is too thick. You will only need to boil the syrup for around 2-3 minutes, no longer.
The gulab jamun should be dunked into the sugar syrup as they are taken out of the hot oil.
The jamun should be soaked in the sugar syrup for at least 4 hours prior to serving. They are fine to be soaked at room temperature and do not need to go in the fridge.
When you are ready to serve, heat in a microwave proof bowl with a few spoons of the syrup. They will only need about 20 seconds as they heat up really fast!
Frying
Give yourself room and use a large heavy bottom kadai or pan to make your GJ. The level of oil should be deep enough that the GJ are not touching the bottom of the pan.
To check whether the oil is hot enough, place a small piece of dough into the oil. It will probably drop to the bottom with some bubbles around it. It should then float to the surface but not change colour immediately. The oil is then ready and at the correct temperature.
The best jamun will be light in colour. Gulab Jamun should not be dark brown but a light brown. Dark jamun means that the outside has been burnt. The outside “skin” should be soft to the bite and the inside spongy. Also overcooking the jamun means that the outside becomes thick and the sugar syrup will not be able to penetrate into the middle.
Frying technique
To achieve an even colour throughout and to prevent dark spots on the jamun, keep the oil moving gently as the jamun are frying. Use a small spoon that has a long handle for this. A large spoon or slotted spoon may cause the GJ to break.
Continue to fry on a low heat – we want the GJ to cook all the way through without going dark outside. Once they have achieved a golden brown colour, remove from the oil and place straight into the lukewarm sugar syrup.
Sometimes, Gulab Jamun can sink. This is usually because the jamun have not been fried for long enough.
Adding the fried jamuns immediately ensures that the syrup soaks into the jamun. Adding the jamun once they are cooled may mean that they remain dry inside.
The traditional way of serving is warm in a bowl but you can also eat them at room temperature. Gulab Jamun is not really finger food but you could serve angoori gulab jamun at parties as they can be eaten in one mouthful. Here in the UK, you will see hot gulab jamun served alongside a scoop of vanilla ice cream or whipped cream.
Yes you can freeze them. Simply place in a freezer proof container with the sugar syrup. Take care not to overcrowd or press on the jamun. Defrost by leaving the container at room temperature and then heat gently in the microwave.
Gulab Jamun will keep fresh for 2-3 weeks at room temperature. This makes Gulab Jamun a great make-ahead Indian dessert.
Many people find them too sweet. Serve warm gulab jamun with vanilla ice cream or whipped cream. Serving with ice cream may seem counter-productive as ice cream is already sweet but the creaminess really cuts through the intense sweetness. Also the contrast of hot and cold is an unbelievable combination.
I prefer to make extra sugar syrup as there is nothing worse than all of your gulab jamuns soaking it all up and then drying out. With the leftovers, we like to make a quick Kaju Katli or Coconut Sooji Halwa . You could also bottle it up, place in the fridge and use for mocktails whenever you fancy.
Other Indian sweets for festivals and celebrations
- Sutarfeni
- Homemade soft Ras Malai
- Gujarati Mohanthal
- Pumpkin Kalakand
- Almond Butter Barfi Bars
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gulab Jamun
Equipment
- Wide plate
- 2 Wide pan/kadai
- Slotted spoon
Ingredients
Sugar syrup
- 8 cup sugar
- 7 cup water tap
- 2 tablespoon rose water
- 6 crushed cardamom pods
- 18 strands saffron
- ⅛ teaspoon lemon juice you only need a few drops
Gulab Jamun
- 2 ½ cup soft khoya at room temperature
- 8 tablespoon plain flour maida
- 1 teaspoon baking powder
- 3 tablespoon milk at room temperature
- 3 cup oil to deep fry the gulab jamun balls
Instructions
Sugar Syrup
- In a wide pan/kadai mix 7 cup water and 8 cup sugar on medium heat.
- Bring it to a boil, let the sugar dissolves and let the syrup cook for 3 minutes or until it reaches to sticky consistency.
- Turn off the heat, add 6 crushed cardamom pods and 18 strands saffron
- Once it cools down, add 2 tablespoon rose and 1/8 teaspoon lemon juice
- Stir the syrup and leave it aside for later use.
Gulab Jamun
- In a wide plate take 2 1/2 cup soft khoya or mawa.
- First mash it up using your hands to remove any large lumps. Alternatively, grate it.
- To reduce grainy texture of khoya, rub the khoya using your heels of your palm against the plate.
- It will take roughly 8-10 minutes.
- Once the khoya is soft, grain free and creamy add 1 teaspoon baking powder and 8 tablespoon plain flour or purpose flour little by little.
- Keep mixing, add flour and bring the dough together.
- Add little milk if the dough is hard and bring it together to form soft dough.
- Do not knead the dough much, just bring it together and ensure there are no lumps
- Cover the dough with cling film and let the dough rest for 10-12 minutes.
- Divide the dough into equal portions. I used a weighing scale and kept each portion 8g.
- Keep the dough covered using clean and damp kitchen napkin all the time to prevent it drying out.
- Take one portion, and using heels of your palm make a round and smooth ball. Ensure there are no cracks on the surface of the ball. Keep them covered.
- Heat oil or ghee in a wide pan/kadai on medium heat. Do not overheat the oil.
- Take a spoon and gently stir the oil in a circular motion. Be careful, not to stir vigorously.
- Reduce the heat to low.
- Whilst stirring the oil, add gulab jamun balls one by one into the oil. Do not overcrowd the pan.
- Keep stirring the oil, after adding the balls and cook them until all the balls are fried light golden brown all over and cooked from inside too. We don’t want to dark brown fried jamuns.
- Whilst frying the gulab jamuns, ensure sugar syrup is slightly warm or lukewarm. If it is cooled down, heat it again for 1-2 minutes.
- Once gulab jamuns are perfectly fried, remove them using slotted spoon and add directly into the lukewarm sugar syrup.
- Fry remaining gulab jamun balls and add all them in the sugar syrup.
- Soak the jamuns in the syrup for at least 4 hours or until they are double in size.
- Serve hot gulab jamun with ice cream, rabdi or serve warm at room temperature on its own.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in June 2010.
