Coconut French Toast with Griddled Mango

Baguette slices soaked in spiced coconut cream, fried golden, and topped with honey-chili caramelised griddled mango.

Vegetarian Breakfast Sweet Mango Coconut

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

105.4g

per serving

105.4 g total

Fat

42.6g

per serving

42.6 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

tsp

Dairy

piece

Free-range, beaten

Fruits

0.5

piece

Mango

Peeled, stone removed and scored

GrainsCereals

slice

Baguette

Or other bread

NutsSeeds

piece

Vanilla Pod

Seeds only

0.25

tsp

Cinnamon

Ground

OilsFats

Vegetable Oil

Other

Honey

Vegetables

0.5

piece

Red Chilli

Finely chopped

Method

Preheat the oven to 200°C.

Whisk the coconut cream, egg, sugar, vanilla seeds, and cinnamon in a bowl.

Dip the bread slices into the mixture until fully saturated.

Fry the bread in oil and butter over medium heat until golden on both sides.

Heat a griddle pan and sprinkle brown sugar over the mango halves.

Griddle the mango cut-side down for 4 minutes until golden.

Turn the mango over and transfer the pan to the oven for 3 minutes.

Stir in the chilli and honey and cook for another 3 minutes.

Serve the French toast topped with the caramelised mango.