Mango Pineapple-Sauced Pancakes

Mango Pineapple-Sauced Pancakes

Yield: 4 to 6 servings.

2 cups Dole® Frozen Tropical Gold™ Pineapple Chunks, thawed*
2 tsp. cornstarch
2⁄3 cup Dole Frozen Mango Chunks, thawed
½ cup sugar
1 Tbsp. lime juice
2 cups buttermilk pancake and waffle mix
½ cup diced, thawed Dole Frozen
Tropical Gold™ Pineapple Chunks or Mango Chunks

Combine juice from thawed pineapple with cornstarch in saucepan. Place mango chunks in blender container. cover; blend until smooth (1/2 cup). Stir mango puree, sugar and lime juice into saucepan. cook, stirring until mixture boils and thickens. Add pineapple; heat through.

Prepare 2 cups dry pancake mix according to package directions. Stir in diced pineapple. cook according to package directions.

Spoon mango Pineapple sauce over pancakes and serve.

* Note: Pineapple, when completely thawed, should have 2 Tbsp. juice. If not, add 2 Tbsp. pineapple juice or water to sauce.