In a small bowl, combine the mango, salsa, cilantro and onion; set aside.

Separate two eggs.

In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper.

In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter.

Stir into dry ingredients just until blended.

Fold in corn and onions.

In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook for 2-3 minutes on each side or until golden brown.

Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar.

Bring to a boil; reduce heat and simmer gently.

Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.

With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.