French Toast with Maple Mango Chutney
In a medium saucepan, toss the diced mango with the cornstarch. Add the orange juice and cinnamon. Bring to a simmer over medium heat, then reduce to low. Mash the mango a little with the back of a wooden spoon or a potato masher, but leave the mixture chunky. Stir in the maple syrup and 1/2 teaspoon vanilla. Simmer over low heat for 10 minutes while you prepare the french toast.
Heat a griddle or skillet over medium heat. Spray with non-stick spray.
In a shallow bowl, whisk together the eggs, milk, and 1/2 teaspoon vanilla. Dip the slices of bread in the egg mixture then cook on the griddle for a few minutes on each side, until golden brown and crisp.
Top the french toast with the mango chutney to serve.
Yields 2 servings.
WW Points Plus Value: 7 points per serving
Recipe from Curly Girl Kitchen