To make your yogurt and pancake batter:

Peel your bananas, put them into a large bowl, and mash them with a fork. Add the coconut and the yogurt and mix well. Put this to one side until needed and get started on your pancakes. Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of sea salt. Whisk everything together until you’ve got a lovely, smooth batter. Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.

To cook your pancakes:

Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake—they’re quite small, so you can cook several at a time. Cook for 1 to 2 minutes and use a turner (spatula) to flip them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again. Keep going until all the batter is used up.

To serve your pancakes:

Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango, and wedges of lime for squeezing over.