Mango Clafoutis with raspberry and cardamom is a tropical twist to the classic French country dessert. Loaded with fresh mangoes, raspberries and flavored with cardamom powder, It is simple, rustic and great for brunch or light dessert.
Happy Early Mother’s day to all the wonderful moms!
We are making clafoutis!
Not just the usual! This is flavored with cardamom and loaded with Summer’s bounty -> Mangoes and Raspberries.
What is a clafoutis?
A clafoutis is a French (from the Limousin region) baked dessert loaded with black cherries. The batter is a simple flan like, poured over pitted cherries into a buttered dish and baked. Simple, rustic yet elegant.
Why CARDAMOM, RASPBERRY and MANGO CLAFOUTIS?
If you are used to being here, then you know are familiar with my love affair for cardamom. When mango is paired with this spice it is pure magic. I decided to throw in a bit of tartness into the mixture creating this sweet, slightly tart delicious baked dish.
Keeping track of all the cardamom recipes?
Let us take a look the ingredients to make this Mango Clafoutis:
It is all BASIC INGREDIENTS, like
All purpose flour, sugar, heavy cream and milk ( or use half&half or all milk) and eggs.
And then sliced mangoes, raspberries and cardamom powder.
Fresh and in season!!
How to make Raspberry clafoutis?
Step-1: Add all ingredients, except fruits into a blender and blend until smooth. Pour into a greased pan.
Step-2: Place sliced mangoes and raspberries on the batter.
Step-3: Bake until deep golden.
Step-4: Dust with confectioners sugar.
Few notes on making cardamom clafoutis:
Mango – Select ripe but firm mangoes. Wash, peel and slice into 3/4-inch thick slices.
Milk and cream – The recipe calls for 1/2 cup cream + 1/2 cup milk which results in a luxurious custard. However, here are few substitutions based on what you have on hand –
Instead of 1/2 cup cream + 1/2 cup milk, use
- 1 cup half & half
- 1 cup whole milk (not fat free) + 1 tablespoon melted butter
More delicious recipes with mango:
- 3 eggs, large
- 1/2 cup heavy cream, refer notes to use all milk
- 1/2 cup milk
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1 medium (ripe but firm) mango, peeled and cut into 3/4-inch pieces
- 3/4 cup fresh raspberries
- confectioners sugar, for dusting
- Pre heat oven to 375°F and grease a 9-inch baking pan or cast iron skillet with non-stick cooking spray or brush bottom and sides with butter.
- Combine eggs, heavy cream, milk, flour, cardamom powder and salt into a blender and blend for 1 minute.
- Pour into the greased pan, evenly place sliced mangoes and raspberries on top of the batter.
- Bake for 25-35 minutes or until the top in deep golden in color.
- Place pan on a wire rack to cool until warm. Dust generously with confectioners sugar and serve.
Use Half & half - Use 1 cup half and half instead of heavy cream and milk.
Use Milk - This mango clafoutis can be made only with milk as well for a lightened up version. Use one cup milk + 1 tablespoon melted butter instead of heavy cream and milk in the recipe.
Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 180mgSodium: 243mgCarbohydrates: 63gFiber: 2gSugar: 44gProtein: 11g
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