Peel and dice the ripe mango, then blend until smooth to create 1 cup of mango puree. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

In a separate bowl, whisk together the mango puree, egg, milk, honey, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; small lumps are okay.

Heat a non-stick griddle or skillet over medium heat and lightly grease with butter.

Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

Stack the pancakes on plates and serve warm with fresh mango slices, a drizzle of honey, or Greek yogurt if desired.