1.
Sift the flour and bicarbonate of soda into a large bowl and add the sugar. In a separate bowl, beat the egg, buttermilk and melted butter, then mix with the dry ingredients until you have a smooth batter. Add half the blueberries.
2.
Heat a large non-stick frypan over medium heat and brush with butter. Place a dessertspoon of batter for each pancake into the frypan and cook in batches, 3 or 4 at a time, for 1-2 minutes until bubbles start to form on the surface.
3.
Turn the pancakes and cook the other side for a further 1 minute. Remove from the frypan and keep warm while you cook the remainder.
4.
Stack 3 or 4 pancakes on each plate and top with the remaining blueberries, fresh mango, mango butter and thick cream. Dust with icing sugar.