Green Mango Fritatta

I am a breakfast person.  Just love a nice bit of fruit, along with some pancakes or crepes, or omelet, or popovers, Dutch Baby, or muffins, toast and sausage, or bacon and eggs, or pastry or..... you get the picture.  And, sometimes this morning  meal  is a good place to do some creative experimentation.

There was a lone, little green mango under the mango tree.  Maybe a bird knocked it off.  But, that sort of thing was meant for inventive use, not to be wasted.  Too small for anything major, just right for my breakfast. Green mangoes, just barely starting to color, are similar to tart green apples, perfect for Green Mango Pie, and I've used them in Dutch Babies, which this creation is an off-shoot of.  I began with sourdough starter, an egg, a bit of yogurt, salt, sugar and baking soda.  That's it.  Well, the mango, of course.

Used my handy dandy little peeler and went to work.  Peeled, sliced and laid the mango in some sizzling butter, sprinkled on brown sugar, let them caramelize a few minutes, then poured the batter over. The pan is an 8 inch crepe pan, slightly larger than the one I actually use for crepes.  It being bigger, and with the fruit on the bottom, my nerves were not up to par, and I flipped it a bit off.  So not a perfect landing.  If you're not feeling nervy, you could try two spatulas.  Or, slide onto a plate, hold the pan upside down over it and flip.

Green Mango Fritatta

Serves 1 generously - increase for the size of your crowd - you can make any number of individual fritattas

1 small green mango, peeled, sliced
2 tablespoons butter
2 tablespoons coarse Turbinado sugar

1/2 cup sourdough starter
2 tablespoons yogurt (or just pour off the whey)
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon baking soda

Let the butter melt and sizzle in your pan, then lay the sliced mangoes in one layer.  Let them start to lightly brown, then turn and sprinkle with the brown sugar.  Meanwhile, mix up the batter, adding the soda last.  When it starts to bubble, pour over the fruit.  When holes break through on top, flip.  Shake it first to make sure nothing is sticking.  If necessary, loosen the edges with your spatula.  Then let it cook a few minutes more to brown the bottom slightly.  Slide onto a plate and enjoy with some maple syrup.

Absolutely yummy, with the tangy sweetness of the mango, cooked in butter and a bit of brown sugar.  A keeper for sure.  Hummmm, think there might be Guava Fritatta in my future as well.  I'm sending this off to Hearth 'n soul Blog Hop, so go browse all the delights over there.