The perfect summer breakfast doesn’t exi-. But wait, it does, and it’s this mango coconut French toast that is deceptively simple but looks straight out of a restaurant menu! Thick, soft brioche french toast dipped in a coconut milk custard, filled with mango puree, and topped with delicious and refreshing coconut cream and mango slices.
A year ago, I had a delightful vacation in Sri Lanka with my husband, and one thing about Sri Lanka is that they love their coconuts. Almost everything was made with coconut, and as a coconut lover, I was in absolute heaven.
While I tasted a number of near-perfect breakfast dishes throughout my trip (HOPPERS! COCONUT PANCAKES!), one of my favorite breakfasts was a tropical French toast I had on our very last day in Mirissa. It was topped with coconut and all kinds of tropical fruits with a side of light and airy coconut cream. One year later, I am still thinking about it.
And since it’s mango season, I thought, why not recreate it but with mangoes instead? And thus was born your new favorite summer dessert.
Do you love mangoes just like I do? Then you’ll love these mango dessert recipes!
This French Toast dipped is dipped in a coconut milk egg custard, filled with fresh mango puree, and topped with fresh coconut cream, shaved coconut, and mango chunks. The combination is super delicious and refreshing and will make you feel like you’re sitting under a coconut tree by the seaside in Sri Lanka.
The recipe is not all that different from a regular French Toast; we have just changed the ingredients a little to add to the tropical flavor.
For the custard, we are using eggs, coconut milk instead of regular milk, brown sugar instead of white sugar, and a whole lot of cinnamon. Mix it all together until it’s combined, and the custard will be ready.
The filling is nothing but fresh mango puree, aka blended mangoes. You can use store-bought canned puree, but I would recommend using fresh if you can.
The toppings are what MAKE this French Toast, and they are absolutely non-negotiable.
- Coconut cream: Take a refrigerated can of coconut cream, take out the thick creamy part, add a little bit of the remaining water, honey, and salt, and whip until it thickens. Let it chill in the fridge until ready to use. This brings the refreshing coconut flavor into the dessert, so make sure not to miss it.
PS: Don’t add the cream when the bread is still hot, or it will melt. - Shredded coconut: These are optional but highly recommended cause they add to that tropical flavor and give a nice texture to the French toast.
- Mango chunks: These need no explanation and are an absolute must!
How to fill the French Toast
Filling the French Toast is fairly simple, but here are a few steps to help you out.
- Make sure you are using THICK BRIOCHE SLICES, or you won’t be able to fill the bread properly.
- Make a pocket in the bread by making a slit in the center of the flat side. Make sure not to slice through the sides, or the bread will fall apart.
- Fill a piping bag with the mango puree, cut a small hole at the tip, then insert the piping bag into the bread pocket and fill it until the bread feels heavy.
How to cook the French Toast
- Heat a non-stick or stainless steel pan and add ghee or butter to it.
- Dip the French toast into the custard and cover both sides. Make sure not to dip the bread for more than 30 seconds per side. Brioche bread absorbs the liquid very quickly, so if you dip it for longer, the bread will fall apart.
- Place the bread on the pan and cook until each side is golden brown. Make sure to keep the heat on medium and let the bread cook slowly.
- Top with coconut cream, shredded coconuts, and mango chunks, and enjoy.
If you love mangoes and coconuts, this will be your new favorite summer breakfast dessert! You can also prep the bread and custard the night before and cook it in the morning.
So let’s get started!
If you’re a breakfast person, too, check out these recipes!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Mango & Coconut French Toast
Equipment
- Hand whisk
- Non-stick or stainless steel pan
- Piping bag or ziplock bag
Ingredients
- 2 slices thick brioche bread
- 1 mango, pureed
- 2 tbsp ghee or butter
Custard
- 2 eggs
- 180 gs coconut milk
- 50 gs brown sugar
- 1.5 tsp cinnamon powder
- 1/2th tsp vanilla essence (optional)
- 1/4th tsp salt
Topping
- 1 can coconut cream
- 2 tsp honey
- 1/4th tsp salt
- Fresh mango slices
- Shredded coconut (optional)
Instructions
- Make the custard: In a bowl, mix all the ingredients with a hand whisk until well combined – eggs, coconut milk, brown sugar, cinnamon powder, vanilla, and salt.2 eggs, 180 gs coconut milk, 50 gs brown sugar, 1.5 tsp cinnamon powder, 1/2th tsp vanilla essence (optional), 1/4th tsp salt
- Prepare the Brioche slices: Create a pocket in the middle of the thick Brioche bread slice by cutting a slit in the center of the flat bottom side of the slice. Make sure not to cut all the way through the edges; you want to create a pocket to fill the custard inside the bread.2 slices thick brioche bread
- Fill the bread: Transfer the mango puree to a piping or ziplock bag, cut an opening in the bag, place it inside the bread pocket, and pipe it in until it's filled properly. Make sure not to over-fill, or the puree will start oozing out while cooking.1 mango, pureed
- Dip the filled bread slices in the egg mixture, 30-40 seconds on each side. Don't oversoak; the bread will become too soggy and fall apart.
- Cook the French toast: Preheat your pan, then add 1 tablespoon of ghee or butter, and gently place the soaked brioche slices in the pan. Cook for 2-3 minutes on each side until golden brown. Once cooked, transfer the toast to a serving plate.2 tbsp ghee or butter
- Make the coconut cream: Use a pre-refrigerated can of coconut cream, and add the thick cream chunks on top of the can to a bowl with a little bit of the reserved water, honey, and salt, and whisk until thick and creamy1 can coconut cream, 2 tsp honey, 1/4th tsp salt
- Once the French toast is not too warm, top it with the coconut cream, mango chunks, a drizzle of honey, and shredded coconuts, and enjoy.Fresh mango slices, Shredded coconut (optional)
Notes
- When creating a pocket in the bread for filling the mango puree, make sure not to cut too deep, or the bread will fall apart.
- Don’t overfill the bread or the mango puree will spill out while cooking
- Don’t soak the bread in the custard for more than 30-45 seconds on each side, as Brioche bread absorbs liquid quickly and will become too soggy and fall apart.
- Cook the french toast on medium heat so that they cook all the way through.
- You can add any fresh fruits of your liking on top of the French Toast.
I hope you love this tropical French toast as much as I do! If you give it a try, don’t forget to let me know how you liked it in the comments. And, of course, share it with me on Instagram.
Until next time!
