For Mango Curd

1. In a large bowl add butter and sugar. Cream till it turns pale. You want to pick a bowl that’s heat proof because you will cook the filling mixture on a double boiler in this same bowl.
2. Add eggs one at a time and continue to whisk.
3. Add mango puree and lemon juice. Continue to mix for a few minutes.
4. Transfer to a double boiler and keep whisking slowly till the mixture turns thick enough to coat the back of a spoon. About 5 to 8 minutes.
5. Cool for about 10 minutes before transferring into a jar.

For Pancakes

1. In a large mixing bowl add egg and 2 tbsp milk. Whisk to combine roughly.
2. Add mango curd and whisk to combine.
3. In a separate bowl mix oat flour, almond meal and baking powder. Roughly stir to combine.
4. Add the flour mix to the wet mixture and using a spatula mix to form a lump free pancake batter. If needed, adjust the consistency by adding milk.
5. Drizzle some oil on a saucepan on medium low heat and make pancakes cooking them for about 1 to 2 minutes on each side.
6. If the batter turns thick while you are making the pancakes (which it might as oat flour absorbs liquid), then just mix in a tablespoon of milk and the batter will get back to a spreadable consistency.
7. For Assembling- Stack a few pancakes on a plate. Drizzle mango curd generously and top it with some pieces of fresh mangoes. Serve right away.