Mix the flour, sugar, eggs, milk and baking powder into a pancake batter.

Peel the mango, leave 6 nice wedges, roughly chop the rest, puree with coconut flakes, coconut milk and sour cream and refrigerate.

Chop the mint, add half of it to the pancake batter. Mix the other half with the chopped rocket, crushed walnuts and honey to make a pesto.

Bake a thick pancake in butter.

Whip the cream with vanilla sugar.

Melt the chocolate.

Cut the pancakes into strips and place them at the bottom in a glass, then layer the cream, mango cream and pesto on top. Scrape out the passion fruit and spread the pulp on top. Decorate with two mango wedges and two chili flakes each. Top with a little melted chocolate and orange zest.

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