Mango Lime French Toast Food
MANGO LIME FRENCH TOAST
A friend gave this to me and I looked at her like she had lost her marbles, thinking to myself the whole time, "this has to be disgusting". Well, you know me....if I don't believe in something I usually have to try it to prove myself right. Boy, was I wrong on this one. The lime doesn't overpower, but blends really well with the mango and the bread. Also, it is not fried, but baked in the oven so it is better for you.
Provided by Sherrybeth
Categories Breakfast
Time 45m
Yield 16 slices
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- In small bowl, combine butter, honey and 1 teaspoon cinnamon; mix well.
- Pour butter mixture evenly into 2 ungreased 15 x 10 x 1 inch baking pans.
- In medium bowl, slightly beat eggs. Add milk, mango juice, sugar, lime peel, salt and ½ teaspoon cinnamon; mix well.
- Dip bread in egg mixture.
- Place on top of butter mixture in pans.
- Bake at 400°F for 10 minutes and turn slices over.
- Bake an additional 10 minutes or until golden brown.
- Arrange on serving platter with mango and lime slices.
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
- Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.
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