Bring the French toast to the next level with this version using pillowy brioche slices topped with fresh goat cheese and a sweet and sour mango chutney.
Remember the mango chutney recipe I shared last week? I told you I would be back with a couple of recipes using it. Well here I am today with the first one, a recipe I crafted especially for the holidays. Very versatile, these French toasts could either make a sophisticated Christmas brunch or an elegant starter to your Christmas menu. In both cases, I would serve them with a sweet or dry white wine or sparkling to enhance the flavors.
Mangoes are among my favorite exotic fruits and they always work beautifully in both sweet and savory recipes. You can use them raw, puréed or cooked; the magic works every single time. For some reasons, I happen to use them a lot around the holidays. I love everything about them: their deep orange color, their super soft texture and their subtle sweet taste.
A few mango recipes you should also try:
- Mango Burrata Salad
- Seared Sea Scallops with Vanilla and Fresh Mango
- Chocolate Mango-Coco Beggar’s Purses
- Salmon Tartare with Avocado and Mango
- Mango Tofu Curry
- Raw Coconut Mango Cheesecake
- And the Mango Chutney of course!
A few months back, I discovered a new combo with mango that completely blew my mind. Fresh mango paired with goat cheese and freshly ground black pepper. It looks and actually is pretty simple, yet subtle and elegant. The only condition is to make sure you use a high quality pepper – I use Timut pepper. Grind it at the last minute if possible to keep flavors intact.
I then explored a little bit around the idea and came up with this recipe involving mango chutney and goat cheese. This time, it’s an explosion of spices that come along together with the mango chutney and the goat cheese.
Coming back to the chutney itself, I shared the recipe again here so that you don’t have to switch back and forth between both recipes. That being said, my advice to you is to prepare the mango chutney ahead of time for best results. We usually recommend to keep it chilled for a couple of days before using it. While marinating, the mango chutney keeps releasing its flavors. If you run out of time however, it is still possible to consume the same day with the French toasts.
Now a few words about the French toasts. Made out of brioche and cut diagonally, they are way fancier than their little friends made with white bread and can hence be used either for brunch or as an elegant, fancy starter. The seasoning remains extremely simple as you don’t want to compete with the mango chutney. And there it is, a quick yet fancy dish to spice up the holidays or any special occasion!
- 3 large mangoes, diced*
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (100g) sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon chili flakes
- ¼ teaspoon cayenne pepper
- 6-8 black peppercorns
- 2 teaspoons whole nigella seeds
- ½ teaspoon salt
- 1 teaspoon garlic, minced
- 2 teaspoons ginger, freshly grated
- 4 large eggs
- ¾ cup (180 ml) milk
- 1 Tablespoon unsalted butter, melted
- 8 thick slices brioche slices (1½ inch / 3 cm thick), cut diagonally
- 1 Tablespoon butter or non stick cooking spray for greasing the pan/griddle
- Salt and pepper, to taste
- 8 ounces (230g) fresh goat cheese
- Freshly ground black pepper
- Mint leaves (optional)
- In a deep sauce pan, add vinegar, sugar, spices (cloves, cinnamon, cardamom), chili flakes, cayenne pepper, peppercorns, nigella seeds and salt. Heat the mixture for 5 minutes on medium heat, until sugar starts to dissolve and thickens.
- Add diced mango, ginger and garlic, and cook on medium heat for about 15-20 minutes until vinegar has mostly evaporated and mangoes are soft. Stir from time to time, to make sure the chutney does not stick to the bottom of the pan.
- Remove chutney from heat and let cool completely to room temperature before refrigerating.*
- Preheat a griddle or a large skillet over medium-low eat.
- In a small shallow dish, whisk together the eggs, milk, melted butter, salt and pepper until well combined.
- Grease the griddle or frying pan with some butter. Place brioche slices into batter to coat one side. Flip over and repeat with the other side.
- Place on the heated griddle/frying pan and fry for about 1-2 minutes, until golden brown. Flip and fry the second slice until golden. Repeat with the remaining slices of bread, adding butter or cooking spray to the griddle/skillet if needed.
- Serve 2 or 3 French toast slices onto each plate.
- Top with fresh goat cheese, mango chutney, and add freshly ground black pepper on top. Decorate with fresh mint leaves (optional) and serve straight away.