Place the coconut cream, egg, sugar, vanilla seeds and cinnamon into a bowl and mix well.
Dip the bread into the egg mixture to completely coat.
Heat the vegetable oil and butter in a non-stick frying pan and fry the bread until golden-brown on both sides.
Meanwhile, for the mango, heat a griddle pan. Sprinkle the brown sugar over the mango and griddle cut-side down for 3-4 minutes until golden. Turn over, then transfer the pan to the oven and cook for 2-3 minutes. Add the chilli and honey and cook for a further 2-3 minutes.
To serve, place the French toast onto a plate and top with the caramelised mango.