Pandan Roti Prata French Toast with Coconut Mango Soup

**Prepare the Coconut Mango Soup:** In a blender, combine the chopped mango, coconut milk, lime juice, honey (if using), and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness or tartness as needed.

Transfer the soup to a container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and for the soup to become nicely chilled. The cooler, the better!

**Prepare the French Toast Custard:** In a shallow dish or bowl, whisk together the eggs, milk, condensed milk, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.

**Soak the Roti Prata:** One at a time, gently dip each piece of Pandan roti prata into the custard mixture, ensuring both sides are evenly coated. Don't soak for too long, as the roti prata can become soggy. Aim for a quick dip on each side.

**Cook the French Toast:** Heat butter in a large frying pan or on a griddle over medium heat. Once the butter is melted and the pan is hot, carefully place the soaked roti prata onto the hot surface.

Cook for 2-3 minutes per side, or until golden brown and crispy. Flip carefully to avoid tearing the roti prata. The kitchen will fill with the delightful aroma of caramelized sugar and pandan.

**Serve:** Place the Pandan Roti Prata French Toast on plates. Serve immediately with a generous serving of the chilled Coconut Mango Soup for dipping or drizzling. You can also garnish with fresh mango chunks, shredded coconut, or a sprinkle of powdered sugar for an extra touch of elegance.

Optional: For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream on top of the French toast.