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Coconut French toast with griddled mango

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the coconut cream, egg, sugar, vanilla seeds and cinnamon into a bowl and mix well.

  3. Dip the bread into the egg mixture to completely coat.

  4. Heat the vegetable oil and butter in a non-stick frying pan and fry the bread until golden-brown on both sides.

  5. Meanwhile, for the mango, heat a griddle pan. Sprinkle the brown sugar over the mango and griddle cut-side down for 3-4 minutes until golden. Turn over, then transfer the pan to the oven and cook for 2-3 minutes. Add the chilli and honey and cook for a further 2-3 minutes.

  6. To serve, place the French toast onto a plate and top with the caramelised mango.

Ingredients

For the coconut French toast

  • 6 tbsp coconut cream
  • 1 free-range egg, beaten
  • 2 tbsp caster sugar
  • 1 vanilla pod, seeds only
  • ¼ tsp ground cinnamon
  • 2 slices baguette or other bread
  • 2 tsp vegetable oil
  • 1 tbsp butter

For the griddled mango

  • 1 tsp brown sugar
  • ½ mango, peeled, stone removed and scored
  • ½ red chilli, finely chopped
  • 1 tbsp honey

Shopping List

Coconut French toast with griddled mango

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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