Preheat the oven to gas 3, 160 degrees Celsius, fan 140 degrees Celsius. Combine the flour, sugar, baking powder, and a generous amount of salt in a large mixing basin. In the center, make a well and add the eggs, butter, and buttermilk. Whisk in the flour mixture until it is completely blended and lump-free. Half of the diced mango should be added now.
Toss the remaining mango with the lime zest in a separate bowl. Set aside.
Spray a big frying pan with oil and heat over medium heat. To make 2-3 pancakes at a time, measure out 2 tbsp batter each pancake. Flip them over when bubbles appear on the surface and cook for another minute. While you're making the next batch, keep it warm in the oven.
Arrange the pancakes in a stack and top with the tangy mango sauce. A dollop of yogurt, a drizzle of agave or maple syrup, and the coconut shavings complete the dish. Lime wedges are provided for squeezing over the top.