Vegan Coconut French Toast with Mango Puree

 I can’t help it.

I blame Meghan and Lauren and their mouth-watering WIAW’s for this.

Oh and Kroger.

Because when I mentioned the other day that dicing mango could be oddly relaxing, what I didn’t acknowledge was the quantity of mango it takes for a good therapy session…

And the fact that I got THREE mangoes for only $1 last week!

Vegan Coconut French Toast with Mango Puree

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 7-8 minutes

Keywords: fry breakfast vegan vegetarian ground flax whole wheat bread coconut flour coconut

Ingredients (Serves 1)

For the Toast

  • 1 Tablespoon ground flax
  • 6 Tablespoons unsweetened almond milk (or coconut milk)
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsweetened shredded coconut

For the Puree

  • 1/4 cup peeled, diced  mango
  • 2 tablespoons water
  • sweetener if desired


For the Toast
1. Heat a non-stick skillet over medium heat and coat with cooking spray.
2. In a small bowl, combine ground flax and milk and allow to set for 2-3 minutes.
3. In a shallow dish, whisk together flax/milk with coconut flour, almond extract, and cinnamon.
4. Place shredded coconut in a separate shallow dish and set aside.
5. Coat one slice of bread at a time with your “egg” mixture and then lightly press into dish of shredded coconut.
6. Place bread slices in skillet and cook for 4-5 minutes per side or until golden brown.

For the Puree
Combine mango and water (and sweetener if using) in a small blender or food processor and blend until saucy.

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Nutrition stats will vary depending on the type of bread that you use, but this is what the numbers looked like for me using this bread WITH the mango topping:

Yay for healthy fats and HELLO fiber! 😉

Just a note: If you pop the mango puree in the microwave for a few seconds just before drizzling over your toast, you may in fact want to smack your mama.

I will not be held responsible for groundings, retaliatory responses, or any type of family disownment that may ensue afterwards.

You’ve been warned.

And for those of you who AREN’T stuck on your own imaginary tropical foodie beach two days before the first day of fall, pumpkin puree mixed with a bit of maple syrup (basically pumpkin butter) would be GREAT with this too!

Of course, that may evoke some grandmama slapping…

Sorry Nana! 😉

Have you ever tried vegan French toast?
It really is amazing how that little flax “egg” can hold it’s own!

What’s your favorite tropical fruit?
I LOVE mango and pineapple, but I really want to try passionfruit…or lychees!

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28 Responses to Vegan Coconut French Toast with Mango Puree

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