I had such a great time in Hawaii, but I’ve been insanely busy since I got back! Silly – I had an easy midterms week but the week after was crazy. I was actually supposed to go to New York this past weekend but had to cancel because of my homework. What a drag!!
Hawaii was great though. I got to see a lot of family and get a real nice tan to make all my friends in Pittsburgh super jealous.
One of the best things about Hawaii is the fruit. Every morning for breakfast I’d eat half a papaya, some mango, a kiwi or two, maybe even some mangosteen. I wish it were like that here! You can’t get much else besides apples and bananas unless you want to pay an arm and a leg. Since I was still in a bit of a tropical mood, we decided to splurge for this weekend’s breakfast.
Mango french toast. Yum. Mango isn’t just my favorite fruit – it’s my favorite food. The mangoes weren’t that great, but since you cook them it didn’t matter too much that they weren’t perfectly ripe. We also bought a loaf of freshly baked bread from the market for the occasion, and it definitely made the difference. Regular sandwich bread is not good enough for this french toast, I promise.
Mango French Toast
Original recipe here. Serves two.
1 mango, diced small (look at this post if you don’t know how to dice a mango)
1 tsp cornstarch
1/4 C orange juice
1/4 tsp cinnamon
1 Tbsp maple syrup
1 tsp vanilla, divided
1/4 C milk
4 slices thick cut wheat bread
1. In a sauce pan over medium heat, simmer mango, corn starch, OJ, and cinnamon. Reduce to low heat and “mush” the mango a bit with a spoon.
2. Stir in maple syrup and half the vanilla and allow to simmer for 10 minutes.
3. While the mango mixture cooks, prepare the toast. Heat a skillet over medium heat and spray with oil.
4. Mix together eggs, milk, and remaining vanilla in a shallow bowl (I like to use a square cake pan – the flat bottom really helps!). Dip the bread in the eggs and cook for a few minutes on each side.
5. Slice bread into halves and top with mangoes to serve.