Gather all ingredients and whisk together flour, baking powder, sugar, and salt in a large bowl.

In another bowl, mix milk, egg, and melted butter. Combine the wet and dry mixtures until just blended—avoid overmixing.

Gently fold in the diced mango.

Preheat a non-stick skillet over medium heat and lightly grease it with butter.

Pour about ½ cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook until golden brown.

Serve warm with additional mango slices or syrup.