Who does not love Brunch? Especially after a fun-filled weekend - it's the perfect pastime to end your weekend. This recipe features one of my favorite fruits - the mango. Mangos are central to the Caribbean culture and I love to use them in many of my recipes. In the U.S. it can sometimes be hard to find perfectly ripe mangos last minute, so I tend to use frozen mango if I can't find any ripe ones. Frozen mangos are frozen when they are ripe so they will taste just as delicious and are budget-friendly.
I love to combine tropical fruits with cream, so I whipped up some heavy cream, mascarpone, and added some fresh vanilla bean to serve as the perfect topping!
Ingredients:
Crunchy French Toast:
4 Brioche Slices (1 inch thick)
1/2 Cup Heavy Cream
2 Eggs
1/2 tsp of Vanilla
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp of Turmeric
1/4 tsp of Salt
3 & 1/2 Cup of Frosted Flakes Cereal
2 Tbsp of Butter
Mango Filling:
1 Cup of Frozen Mangos
1/4 Cup of Sugar
1 Tbsp of Lemon Juice
1/4 tsp of Cinnamon
1 tsp of Corn Starch
Vanilla Bean Whipped Cream:
4 oz of Mascarpone
1/2 Cup of Heavy Cream
1/4 Cup of Powder Sugar
1/2 Vanilla Bean
Cut the Brioche bread 1 inch thick. In a bowl whisk together heavy cream, eggs, vanilla, cinnamon, nutmeg, turmeric, and salt.
Next, lay the brioche slices flat on a casserole dish and pour half the liquid mixture on the bread. Let this mixture sit on the slices for 5 min. Afterward, flip the slices over and repeat the same steps with the remainder of the mixture.
Place the Frosted Flakes into a zip-lock bag and crush them. Add the crushed Frosted Flakes into a large bowl. Next, heat a non-stick pan on medium heat and melt the butter. While the butter is melting dip each slice of brioche bread into the bowl with the Frosted Flakes. Ensure that the cereal sticks to the bread by patting it.
Add the covered-brioche slices to the pan and cook for about 3 minutes on each side or until golden on medium-low heat.
Once all of the crunchy french toast slices are finished cooking, begin the mango filling.
Place a saucepan on medium heat, add mango and sugar. Once the mangos have cooked down (about 3-5 minutes) add the lemon juice and cinnamon. Stir for about 1 minute and then add the corn starch. Stir for another minute and do the spoon test to make sure the filling is the correct consistency.
Dip a spoon in the filling and then trace a line across the spoon, if the line remains visible then you have the correct consistency and can remove the pan from the heat.
Finish up this dish by making the whipped cream. In a medium-sized bowl add heavy cream, mascarpone, powder sugar, and the vanilla bean. (Take a vanilla bean and cut a line right down the middle of it, use the knife to scoop out the filling of the vanilla bean). Using a hand mixer, whip the mixture on medium-high until it comes together about 5-6 minutes or until you see stiff peaks.
Assemble the dish by adding the mango filling in between two slices of french toast and topping with the whipped cream. If you enjoy other fixings such as melted butter or syrup add that as well!