- 250 g self-raising flour
- 50 g desiccated coconut
- 2 t sugar
- 2 free-range eggs
- 375 ml milk
- sunflower oil, for frying
- 4 T sugar
- 2 mangoes, halved
- fresh coconut shavings, to garnish
Place the flour, desiccated coconut and sugar in a large mixing bowl. Create a well in the middle, then place eggs and milk in the centre.
Whisk the egg and milk and start incorporating the dry ingredients. Mix well.
Heat a small amount of oil in a large frying pan over a medium heat. Pour a ladleful of batter in the hot pan and cook for 1 minute, or until bubbles start to form on the surface.
Turn and cook the other side. Repeat with the remaining batter.
Sprinkle the sugar over the mango halves and use a blowtorch to melt the sugar. Serve with the crumpets, garnished with fresh coconut shavings.
Cook's tip: if you don't have a blowtorch, place the mangoes, sprinkled with sugar, under a hot grill for a minute or two, taking care not to burn it.