In a bowl, combine all the dry ingredients - flour, sugar, and baking powder.

In a separate bowl, vigorously beat egg. Pour vanilla and milk, then continue beating to combine well.

In another bowl, unevenly smash ripe mangoes with the back of a fork and add to the beaten egg mixture. Then add the mixture of dry ingredients. Mix the mango pancake batter well but do not over-mix. The mango pancake batter should be slightly thick but still pourable.

In a lightly greased, heated pan, pour 1 tablespoon of the mango pancake batter per 1 mini pancake. Do this to cook 3 mini pancakes in one batch and avoid overcrowding the pan.

After 2 to 3 minutes, once the bottom is set and slightly golden flip the pancakes. Cook the mini pancakes for another 30 to 45 seconds or until the other side is set and fully cooked through. Immediately transfer the cooked mini pancakes to a serving bowl and cook the remaining mango pancake batter.

Once all the mini mango pancakes are in the serving bowl, add toasted cashews, cubed fresh mangoes, and drizzle with 2 tablespoons of homemade mango coulis. Serve with the remaining mango coulis on the side.