French toast with mango
Ingredients:
thick slices of challah or toast
1 egg
120 ml of milk
100 ml of VERA mango pulp
1 tablespoon of sugar – if the challah isn’t sweet
¼ teaspoon of cinnamon or cardamom
butter for frying
To serve:
Greek yoghurt
VERA mango pulp
Preparation:
In a bowl, mix the milk, mango pulp and egg thoroughly. Add cinnamon or cardamom. If you’re using less sweet challah or toast bread, you can sweeten the mixture with a little cane sugar. Soak the thickly sliced challah – preferably slightly stale – thoroughly in the prepared mixture. Fry in butter on both sides until it’s a lovely golden colour. Serve whilst still warm with Greek yoghurt and a generous helping of mango pulp on top.
