MANGO PANCAKE TORTE

FOR THE TORTE FILLING:
2 medium mangoes
1/2 teaspoon cinnamon
1/4 teaspoon honey
3 tablespoons lime juice
4 tablespoons cornstarch
3 tablespoons white wine
3/4 cup guava jelly
FOR THE PANCAKE BATTER:
1 cup whole wheat flour
1 cup white flour
2 tablespoons vegetable oil
11/4 cups low-fat milk
2 teaspoons baking soda
2 egg whites
FOR SERVING:
1 cup low-fat yogurt
Chopped pecans

TO MAKE TORTE FILLING:
Mix lime juice with 2 tablespoons cornstarch in bowl; set aside.

Peel and dice mangoes and put in small saucepan. Add cinnamon and honey and cook over medium heat until thick.

Add guava jelly to the sauce pan and stir in white wine and 2 tablespoons of cornstarch mixture and cook until thickened.

TO MAKE THE PANCAKES:
Sift together the whole wheat and white flour with the baking soda in a large bowl.

Blend together the egg whites, yogurt, milk and vegetable oil. Stir into flour mixture and mix with a whisk.

Coat a 10-inch non-stick frying pan with vegetable spray. Make pancakes over medium-high heat (recipes makes 6 large cakes).

TO SERVE:
Layer pancakes and filling alternately. Top with dollops of yogurt and chopped pecans.

Source: A Guide to Mangos in Florida by Richard J. Campbell