Using a blender or food processor, pulse shredded coconuts into tiny bits. Mix together with all the dry ingredients.

Beat the coconut milk, butter or margarine and beaten egg together. Pour over the dry ingredients and stir till incorporated. Fold in the chopped mangoes.

Heat a pan over medium heat till a drop of water sizzles on contact.

Put a drop or two of oil in a pan and rub it off using tissue paper. If using a non-stick pan, oiling is not necessary.

Scoop batter by ¼ cup onto the pan, cook for 1 or 2 minutes until small bubbles form on the surface. Using a spatula, flip and cook on the opposite side for 1 or 2 minutes. Repeat the process with the remaining batter. Serve with any syrup of choice or with mangoes or coconuts on top.