The silk texture of Mallika’s is perfect for this decadent & easy French toast
This is the second season for our Mexican grown Indian Mallika mangoes and The Crespo Organic Kitchen has been buzzing with excitement. It’s so rare for us to have completely fiberless mangoes and these silky creamy delights are proving fun to create recipes with!
I have long had in my head the idea to make mango French toast, using mango puree in the batter but haven’t gotten around to doing it. Years ago I came up with a great recipe for a food magazine using up leftover eggnog and combining it with blackberries. I loved the taste of the fruit in the toast, much better than too much fruit on top of the French toast.
This year when the Mallika’s made their way into the Crespo Organic Kitchen they just felt perfect for this recipe, and they were and are! While it’s true you can make this recipe with any mango, the fiberless ones are way better.
Instead of the usual sugary whipped cream found on fruit French toast, I opted for fresh strawberry butter, which you can make just by smashing strawberries and mixing them with softened butter!
Mallika Mango French Toast with Strawberry Butter and Maple Syrup
2 medium eggs
3/4 cup cream or milk
1/2 cup cubed ripe Mallika mango
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nut meg
1/4 teaspoon vanilla powder or extract
4 pieces sourdough bread sliced ¾ inch thick (or other) good quality bread
Mix up the eggs, milk, mango, spices in a blender until totally smooth and silky. Pour the liquid into a large shallow dish. Add 1 or 2 pieces of the bread and let it soak up the batter on both sides like a sponge, about 45 seconds per side.
Cook the battered bread on a preheated medium high greased or buttered skillet and cook on each sides a few minutes until browned or cooked through.
Place some strawberry butter on each piece when it is hot and serve with maple syrup!