Mango and Raspberry Clafoutis is a tropical twist to the classic French cherry clafoutis! Just blend the batter, pour into a dish, top with fresh mangoes and juicy raspberries, and bake until set. It's quick, effortless and utterly irresistible with the ground cardamom.
What is a clafoutis? It is a French baked dessert made with a thick crepe like batter and loaded with fresh cherries. Traditionally, whole cherries are placed in a baking dish, covered with batter, and baked.
The batter forms a custard-like texture around the fruit, resulting in a moist and tender dessert. Simple, rustic yet elegant.
While cherries are the most traditional fruit used in clafoutis, I used fresh sliced mangoes and raspberries for a unique twist.
To maintain the tropical theme, I infuse the mango clafoutis with ground cardamom instead of the traditional vanilla extract.
I opt to arrange the sliced mangoes and raspberries on top of the batter rather than submerging them, as cherries would be in a traditional clafoutis. This adjustment accounts for the lighter weight of raspberries and mangoes, ensuring they remain beautifully showcased on the surface.
Jump to:
Why you'll love it?
- Quick and effortless
- Ideal of breakfast, brunch, dessert or snack.
- Sweet and a hint of tartness from raspberries
- Perfect Mother's day brunch idea
- Irresistible flavors
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mango - You will need one large ripe yet firm mango. If your mango is excessively ripe, it is not only difficult to peel and slice, but also becomes mushy upon baking.
- Raspberries - It not only provides a vibrant color contrast for visual appeal but also balances the sweetness with its tart flavors.
- Eggs - You will need 3 large eggs and it doesn't matter if the eggs are cold or at room temperature.
- Half and half - You'll require one cup of half and half, a blend of equal parts milk and cream. While you can substitute with whole milk, the resulting clafoutis won't boast the same creamy texture.
- Flour - It adds structure and helps with the binding.
- Sugar - My mango was sweet, so I used ¼ cup plus 1 tablespoon of white granulated sugar. If your mango isn't as sweet, you may want to add an additional tablespoon of sugar.
- Cardamom - I love pairing mango recipes with cardamom. Refer to the notes on how to make freshly ground cardamom powder at home.
Pro tip: Don't have ground cardamom? Refer recipe notes on how to make using whole cardamom.
Variations
- Use a different fruit like peaches or nectarines along with raspberries or blueberries.
- Not a fan of cardamom? Use vanilla or almond extract instead.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Pro tip: The thicker batter ensures that any juices that escape from the raspberries are well-contained.
Step 7 - Bake in a preheated 375 degree oven until golden brown on top and custard is set.
How to serve?
It is typically served warm or at room temperature for breakfast, brunch or dessert. I prefer a light dusting of confectioners' sugar to finish it off. Simply slice it into portions and serve on plates or in bowls. Enjoy it as is or with a dollop of whipped cream.
How to store?
Once cooled, you can cover the baking dish tightly with plastic wrap or aluminum foil and store it in the refrigerator. Mnago and raspberry clafoutis can be kept refrigerated for up to 2-3 days.
When you're ready to enjoy it again, you can reheat individual slices in the microwave or warm the entire dish in the oven at a low temperature until heated through. Alternatively, you can also enjoy it cold straight from the refrigerator.
Helpful tips
- Select ripe but firm mangoes.
- Use whole milk instead of half-and-half.
More brunch ideas
Mango and Raspberry Clafoutis
Equipment
Ingredients
- 3 eggs large
- 1 cup Half and half or use whole milk
- ½ cup all purpose flour
- ¼ cup + 1 tbsp sugar
- 1 teaspoon cardamom powder
- ¼ teaspoon salt
Additional ingredients
- 1 large Mango, ripe but firm
- ¾ cup fresh raspberries
- Confectioners sugar for dusting optional
Instructions
- Pre-heat oven to 375°F and grease the bottom and sides of a 9-inch baking pan with non-stick cooking spray.
- Combine eggs, half-and-half, all purpose flour, sugar, cardamom powder and salt into a blender and blend for 1 minute. Pour into the greased pan.
- Peel the skin of the mango, cut into two halves and cut each half into ½-inch thick slices.
- Place the cut mango slices and raspberries evenly on top of the batter. Bake for 25-35 minutes or until the top is deep golden in color.
- Place pan on a wire rack to cool until warm. Dust with confectioners sugar and serve warm or at room temperature.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
So yummy and so pretty Maria!! And I love the clay heart from your oldest. So sweet 🙂 I have never had a clafoutis before but now I want to make this!! Have a great weekend! Xoxo
Maria Doss
Thank you Kelly:) Clafoutis make their appearance often on weekend mornings in our home. Have a great weekend:)
Patrick@looneyforfood.com
These are beautiful! Seriously you take the best pictures! I love the flavors in this!
Maria Doss
Thank you so much Patrick, I work hard in improving my photography skills and really appreciate your kind words:)
Anindya Sundar
Loved reading this and will ask my wife to prepare for my kid
Maria Doss
Thanks for stopping by and hope your chid loves it:)
Kelsie | the itsy-bitsy kitchen
These are gorgeous, Maria! I've never made clafoutis but you're inspiring me :). I love the cardamom in there!
Maria Doss
Thank you Kelsie, they are surprisingly easy to make 🙂 Have a great week!
Maria
Hello Maria my name is also Maria lol , anyway I love making cafloutis never made a mango one for sure my question is I freeze mangos a lot can I use them I sometimes use frozen fruit for a quick cafloutie
Maria Doss
How wonderful! While I love using sweet ripe mangoes when they're in season, you can opt for frozen mangoes as well. However, I recommend thawing them and draining off any excess water to ensure it doesn't affect the texture of the clafoutis - Maria ♡
Ashika @ Gardening Foodie
These look so pretty Maria and so easy to prepare.😋 Guess what I just did...I forwarded this recipe to my two sons😉...hope they get the hint or I will be making this for myself on Mothers Day😊.
Have a great week😊
Maria Doss
Ha ha...hopefully! Thank you Ashika:)
heather (delicious not gorgeous)
i don't really bake with mangoes (they're so good plain!), but this sounds too good not to make (: especially because i overbaked the last clafoutis i made, and need some redemption.
Maria Doss
I totally agree, we love enjoying juicy mangoes all summer long. They are just too damn delicious!
Kim @ The Baking ChocolaTess
Love! I bought a mango to finally use in a recipe and I was so disappointed because it ended up freezing in my fridge! I went to cut it and ugh!! Frozen! Looks beautiful!
Maria Doss
Mangoes store well at room temperature and are ready to be enjoyed when soft to touch. Hope it helps Kim:)
Agness of Run Agness Run
These clafoutis looks so palatable, Maria! Delicious and awesome treat!
Maria Doss
Thank you Agness, have a great weekend:)