1. For the salted coconut sauce, heat up the coconut milk and salt in a small saucepan. Combine cornstarch and water, add it to the coconut milk, and stir in. Let the sauce bubble for about a minute, stirring constantly, until the sauce thickens slightly. Transfer the sauce to a small bowl and let cool down completely.

2. For the waffle batter, add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs, one after another, and mix well after each addition. Combine flour, baking powder, and salt – add these dry ingredients to the bowl along with the coconut milk and mix until well combined and no lumps of flour are visible anymore. Next, add some drops of Pandan paste and stir in. Add more if you want the waffles to be greener. Let the batter sit for about 10 minutes or so.

3. Heat your waffle iron and lightly grease it, if necessary. Pour the required amount of batter onto the preheated metal plates, close the waffle iron, and bake the waffles for about 1-2 minutes until golden brown in several spots (they will be mostly green, though). Remove the finished waffles and keep them warm – they can also be eaten cold. Repeat the process with the remaining batter until all the batter is used.

4. Peel the mangoes and slice or dice the flesh. Serve the waffles on plates or in bowls with the mango, coconut sauce, and some crispy mung beans (optional).