Champagne® Mango Pancakes with Candied Citrus Zest

Champagne® Mango Pancakes with Candied Citrus Zest

Serves 4
Meal type Dessert
This is a superb, flavorful dish that can be enjoyed for breakfast, as a dessert, or any time you have a craving for something mouth-watering.


  • 1 cup all purpose flour
  • 1 1/2 tablespoon baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup Champagne® mango (seeded, peeled and diced. 1 mango should be enough)
  • 1/4 cup vegetable oil or melted butter
  • maple syrup (to taste)
  • 1 orange (large)
  • 2 lemons
  • 1 cup sugar
  • 1/2 cup water


  • 1 tablespoon grand marnier liqueur (optional if serving as a dessert)


Candied Zest
Step 1 (We recommend you make the zest the night before so it has time to dry)

Start by washing the orange and lemon, scrubbing well to remove any dirt, then pat dry with a paper towel. Next, you will need to zest the fruit using a lemon zester or a sharp vegetable peeler. Be sure you only remove the zest (if you remove any of the white, spongy layer that lies just under the zest, then you have cut too far into the fruit).
Step 2 Place the orange and lemon zest in small pot, squeezing the juice into the pot and discarding the rest of the fruit. Add the sugar and water to the pot and set to medium heat. Bring the zest mix to a boil, then reduce to a simmer and let it cook for 15 minutes. Strain the liquid and discard. Reserve the zest by putting it on a sheet pan lined with parchment or wax paper and let it sit overnight in a cool, dry place until it dries. Once dry, it is ready to serve.
Step 3 In a large bowl, combine the flour, baking powder, baking soda, salt and sugar, mixing well. In a separate bowl, whisk together the vanilla, egg, buttermilk, mango, oil (or butter) and grand marnier until well blended. Slowly add the wet mix into the dry blend, mixing with a plastic spatula. Be sure not to over-mix (it should be slightly lumpy!).
Step 4 Turn on your stove to medium heat and start warming a large frying pan or skillet. We recommend a large, cast iron skillet, but use what you have. When the pan is hot, spray with non-stick spray or using a little bit of oil to grease it and spoon out 8 individual pancakes and let them cook at a medium temperature until bubbles start to form on the outside of the cakes. Flip and cook the pancakes until they turn a golden brown.
Step 5 Serve on a plate, garnished with candied citrus zest on top. Top with maple syrup.
Tip: If served for dessert, try adding a small scoop of vanilla ice cream on the side.


This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.