Peel the mangoes and cut them from the stone in thick slices. Beat eggs with salt, sugar, lemon zest and milk until well combined. Sift flour and baking powder and gradually add to the mixture. There should be no lumps, pass through a sieve as needed. Fold the butter into the batter.
Melt 1 tsp of clarified butter in a small pan. Pour in a portion of batter. Place mango wedges in a circle on top. Bake over medium heat for 6-8 minutes.
Remove the pancake with the help of a plate, add 1 tsp of lard to the pan and bake the pancake on the other side for 5 minutes. Bake a total of 4 servings, keeping the finished pancakes warm in the oven in the meantime.
Dust the mango pancakes with powdered sugar and garnish with lemon balm.
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