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Mango French Toast with Mango Syrup


Mango French Toast Photo (c) by Carroll Pellegrinelli

Mango French Toast

Photo (c) by Carroll Pellegrinelli
Most people think mangoes originate from our southern tropical climates like the Caribbean, Mexico and further south through the Americas. Actually mangoes originate from India and the Indian subcontinent. They have become so popular that they are the most intentionally grown tropical fruit in the world.

If you've never had mango, I'm sure you'll be pleasantly surprised. If they are really ripe, they have a soft texture. If they are not overripe, they have a soft/stingy texture. My husband and daughter say they taste closest to a peach. I think they also have a strong lime-citrus flavor.

Ever since my daughter went to Mexico for the first time many years ago, she has had a love affair with mangoes. No wonder, we had fresh ones each day for breakfast for a week. For her birthday breakfast this year, she requested Mango French Toast with Mango Syrup. Here's how I made it.

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Prep Time: 25 minutes

Cook Time: 20 minutes

Let Set Overnight: 8 hours

Total Time: 8 hours, 45 minutes

Yield: Serves 6


  • 2 foot loaf of French bread
  • 3 large eggs
  • 1-1/2 cups milk
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup packed brown sugar, divided
  • 1/2 cup chopped pecans
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 mango
  • 1/2 cup pure maple syrup
  • 1 tablespoon lemon juice


Evening Before Serving:
Grease a 9-by-11 inch pan. Cut bread into 1-inch slices. Lay pieces flat in a single layer in baking pan. (If there are any extra slices, set aside for another use.) Mix eggs, milk, cinnamon, vanilla and brown sugar. Once mixed, pour over bread. With fingers or back of spoon, gently press bread slices to help with liquid absorption. Cover pan with plastic wrap and place in fridge until next morning.

The Next Morning:
In a small saute pan, melt butter. Add pecans. Stir constantly while browning for about 2 minutes. Sprinkle with salt. Remove from heat. Remove 9x13 pan from fridge. Wash mango. Place on cutting board. Cut mango down from top and on each side avoiding the seed, also known as the stone. Try to leave some flesh on seed and set aside. Remove skin and cut mango flesh into cubes. Sprinkle cubes over soaked bread. Sprinkle toasted pecans over top as well. Place French toast in oven and bake for 20 minutes or until bread is bubbly.

Make Mango Syrup:
While the Mango French Toast is baking, make the syrup. In a small sauce pan, heat syrup and mango seed for about 3 minutes. Remove mango seed, add lemon juice and serve warm. Strain syrup before serving, if necessary.

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More Breakfast Ideas
Baked Oatmeal
Baked Bananas
Basic French Toast
Making Pancakes with Photo Instructions
Buttermilk Biscuits
Homemade Granola
Fruited Yogurt Flavored Butters

More Tasty Mango Recipes
Mango Cream Pie
Mango Bundt Cake with a Warm Mango Sauce

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