Mango-Apple Chutney French Toast Recipe from De Wentelteefjes Food Truck

Discover this standout recipe from De Wentelteefjes food truck, where chefs Roos and Laura transform classic Dutch wentelteefjes (French toast) with inventive flavors. Their mango-apple chutney topping brings a perfect sweet-spicy balance to savory goat cheese.

Ingredients for 4 servings
Preparation time: 1 hour + 1 hour chilling

• 4 slices stale Frisian sugar bread
• 1 egg
• 250 ml milk
• Pinch of cinnamon
• 1 pat of butter
• 2 slices young mature goat cheese
• 1 tbsp toasted almond slivers
• 1 red chili pepper, finely chopped
• 1 tbsp fresh coriander leaves

For the chutney:

• 1 mango, cubed
• 1 apple, diced
• 1 cm fresh ginger root, grated
• 1 cinnamon stick
• 50 g cane sugar
• 1 tbsp ground coconut
• 15 g raisins
• 1 tbsp chopped almond slivers
• 4 cardamom pods, bruised
• ¼ tsp chili powder
• 2 tbsp white wine vinegar
• Also needed: immersion blender

Instructions:
Start with the chutney: Combine 60 ml water, mango, apple, ginger, and cinnamon stick in a saucepan. Bring to a boil, then simmer on low for 10 minutes, stirring occasionally.

Add sugar, coconut, raisins, and almonds. Simmer on low for another 10 minutes, stirring until thickened. Stir in cardamom, chili powder, and vinegar; bring to a boil, then remove from heat.

Purée part of the chutney with an immersion blender, leaving some chunks for texture. Cool for 1 hour.

Whisk egg, milk, and cinnamon. Soak bread slices one at a time, then drain on a wire rack.

Melt butter in a skillet. Fry bread on both sides until golden and firm—no liquid when pressed.

Top each slice with half a goat cheese slice, then generously spread with chilled chutney. Finish with toasted almonds, chili, and coriander to taste.

Tip: For dessert, skip cheese, chili, and coriander; serve with Greek yogurt instead.

Explore more food truck hits in the July issue of Santé.

Recipe: The Foodtruck Cookbook | Images: Simone van den Berg, Peter Lodder | Photography: Alexandra Schijf