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Combine the milk, mango and vanilla in a blender or food processor and blend until well incorporated.
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In a large bowl combine the flour, baking powder, coconut, sugar and salt.
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Pour the mango mixture into the dry ingredients and mix until well combined.
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Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
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Cook about 2 minutes or until bubbles form and burst on the surface and the top of the pancakes look set.
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Flip pancake and cook for another 2-3 minutes until cooked through.
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Top with more fresh mango and shredded coconut.
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Drizzle with honey.