Cardamom-Coconut Mandazi Waffles with Mango and Honey Yogurt

Method

1. Whisk the flour, sugar, baking powder, cardamom and salt together in a large bowl.

   Add in this stepPlain flour 140 gSugar 20 gBaking powder 1½ tspGround cardamom ½ tspSalt 1 pinch

2. In another bowl, whisk the eggs, coconut milk and most of the melted butter (keep a little for the waffle iron). Pour into the dry ingredients and fold with a spatula just until no dry flour shows; small lumps are fine, and over-mixing makes the waffles tough. Leave the batter to rest for 10 min.

   Add in this stepEggs 1Full-fat coconut milk 160 mlButter, melted 20 g

3. Meanwhile, toast the coconut in a dry pan on medium-low heat for 2 min, stirring constantly, until golden at the edges, then tip it onto a plate at once. It goes from golden to burnt in seconds, so stay with it.

   Add in this stepCoconut flakes or desiccated coconut 10 g

   medium-low heat

4. Stir half the honey and the finely grated lime zest into the yogurt. Slice the cheeks off the mango either side of the stone, score them and cut into cubes.

   Add in this stepGreek yogurt 120 gHoney 1 tbspLime (for zest) ½Ripe mango 1

5. Preheat the waffle iron and brush it lightly with the remaining butter. Fill it about two-thirds full, close and cook each waffle for 4 min, 2 waffles in all. They are done when the steam has almost stopped and they are golden; do not open the lid early. Put finished waffles on a rack so they stay crisp.

   Add in this stepButter, melted 5 g

6. Top each waffle with a spoonful of honey yogurt, the mango and toasted coconut, drizzle with the rest of the honey and serve straight away.

   Add in this stepHoney 1 tbsp