First mix your yeast, warm water and salt in a small bowl. Let it rest for 15 minutes.
Next, in a large bowl pour in flour. Make a well in the center and pour in the yeast mixture. Begin to knead the dough. Continue to knead adding one egg at a time followed by two tablespoons of soft butter at a time. Repeat this until all eggs and butter are incorporated well. Cover the bowl with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled.
This will give you time to cut up your juicy mangoes and whip up some whipped cream. Then you can curl up and read a book or pretend to sleep a little longer before breakfast time!
How do you dice up your mangoes? I learned a little trick that makes mango dicing much easier. Slice mangoes on two sides following along the pit. This will give you the largest fruit flesh in one place.
Run a knife through the flesh without cutting the skin. Do this in a criss-cross pattern.
Now hold onto the edges of the mango skin and gently press the center of the mango skin up to pop out the flesh. Now you can cut off the perfectly diced fruit from the peel! Voila! I also cut any remaining flesh from the mango core and dice that up to add in. (Then I eat the rest off the core like an apple! Lol.) Who can stand to waste even a bite of that goodness?
Your mangoes are ready to top your sweet golden Liege waffles!
Preheat your Belgian waffle iron. Gently fold in the Swedish pearl sugar into your dough.
Get out your freshly whipped cream, and maple syrup if desired. Now it is time to cook the waffles. Add about 1/3 cup dough to the center of the waffle iron and cook until the outer layer is golden brown and has a little crunch to it. I usually flip the waffle when it is almost done to make sure the top layer gets evenly golden with the bottom.