Thanks to the season, Mangoes and Strawberries are fighting for Prime Seating (storing?!) arrangement in my fridge. The minute I open it, the aroma from the ripe mangoes and berries is overwhelming. So needless to say, we have been enjoying ourselves in its luxurious deliciousness. Our Farmer's Market was brimming in its full glory with all these luscious beauties that I have been going overboard with the purchases. With such gluttony comes the urgent need to consume them before they spoil on me. While searching for interesting recipes online, I came across this one which caught my fancy. I am so GLAD that I made these cos it has been a regular. I have made them about 6 times already which is a FIRST in my kitchen as far as waffles go. That mild coconut flavor is enticing and the compote of mangoes and strawberries provide the softness and fresh juiciness to it. One request - Enjoy these warm - as soon as you remove them from the waffle iron.

The Changes I Made Since we loved them so much and it came with the unappreciated baggage of fat, I made few changes. My requirement was to reduce the fat as much as possible without cutting down on that addictive flavor. The recipe I finally arrived at was optimal best for both flavor and health.  I bumped up the mangoes to 2, for the sole reason that I love them and I had many sitting in my fridge. The Honey replaced the sugar. I cut down on the butter and replaced it with healthy canola oil. I cut down on 1 whole egg by replacing it with additional milk. The remaining 2 whole eggs got replaced by egg whites since the whites are the powerhouse of nutrition (protein) with nada fat.