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 sweet mangoes and tart raspberries, and bake until set. It's quick, effortless and perfect for mango season.
If you are looking for more delicious ways to use ripe mangoes, try my mango crumble or the mango chia pudding recipe.
A Quick Look at the Recipe
✅ Recipe Name: Mango Clafoutis with Raspberries
🕒 Ready In: 45 minutes
👪 Serves: 4 to 6
🧑🍳 Main Ingredients: mango, raspberries, eggs, milk, cream, ground cardamom and flour
📌 Difficulty: Easy - just blend, pour and bake
Why you’ll love this clafoutis recipe?
I took the classic French clafoutis—traditionally made with fresh cherries—and gave it a tropical twist with sweet mangoes and tart raspberries. It’s simple and rustic, yet elegant enough to feel special.
This is the kind of breakfast or brunch recipe that feels perfect for spring and summer, especially when mangoes and raspberries are everywhere. The juicy mangoes paired with bursts of tart raspberries baked into the soft, custardy batter are just so delicious together.
And instead of the usual vanilla, I flavor the clafoutis with ground cardamom, which adds a subtle warmth and works beautifully with the mangoes.
It’s also perfect for Mother’s Day brunch—there’s no standing over the stove, and you can serve it straight from the skillet while still warm. Easy, beautiful, and very much the kind of dish that feels a little extra special without much effort.
- maria doss
Jump to:
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.
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.
- Dairy- I first made this clafoutis using only whole milk, and later tested a version with a little cream added in. The all-milk version turned out slightly denser, while the cream made it a bit richer and softer with a more delicate 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 blog post on how to make 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.
Tips for Success
- Select sweet ripe but firm mangoes.
- Use vanilla extract instead of ground cardamom.
- Leftovers can be refrigerated for 2 to 3 days. You can enjoy it cold or microwave until warm.
- Skip the raspberries! Use only mangoes (about 1 ½ cups chopped).
More Mango Recipes
Mango and Raspberry Clafoutis
Equipment
Ingredients
- 3 eggs large
- ¾ cup whole milk
- ½ cup heavy cream
- ½ cup all purpose flour
- ¼ cup + 2 tbsps sugar
- 1 teaspoon cardamom powder
- ¼ teaspoon salt
- 1 large mango (ripe but firm) or use 2 small ones
- ½ to ¾ cup fresh raspberries
- Confectioners sugar for dusting optional
Instructions
- Prep. Pre-heat oven to 375°F and grease the bottom and sides of a 9-inch baking pan or a cast iron skillet with butter or cooking spray.
- Blend. Combine eggs, milk, cream, flour, sugar, cardamom powder and salt into a blender and blend for 1 minute. Pour into the greased pan.
- Dice mango. Peel the mango and cut the flesh into ½-inch chunks. You’ll need about 1 cup of diced mango.
- Bake. Evenly scatter the mango chunks and raspberries over the batter. Bake for 20–27 minutes, or until the top is puffed and the centre is set.
- Serve. Place pan on a wire rack to cool until warm. Dust with powdered 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.
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.
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Serving suggestion
Clafoutis are 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.
Frequently Asked Questions
That’s completely normal. Clafoutis puffs up in the oven and settles slightly as it cools, much like a Dutch baby or soufflé. The texture should remain soft, custardy, and lightly set in the center.
Clafoutis is best served slightly warm or at room temperature, when the texture is soft and custardy. It can also be chilled and eaten cold straight from the fridge, though the texture becomes a little firmer.
Use sweet mangoes with smooth, non-fibrous flesh like Ataulfo, Kent, Kesar, or Alphonso. Firmer mangoes hold their shape better while baking and keep the custard from becoming watery.
Yes, you can use frozen fruit—but this is really one of those recipes where fresh, ripe fruit makes all the difference. The mangoes shine best when they’re at peak sweetness, and fresh raspberries add that bright, juicy contrast.
If you do use frozen fruit, make sure to thaw it completely and drain off any excess liquid first. You may also want to increase the sugar slightly, since frozen mangoes tend to be less sweet than fresh ones.
A 9-inch pan is ideal for clafoutis. Since this is one of those desserts that goes straight from the oven to the table and is served directly from the pan, it’s nice to use something that looks pretty—especially if you’re making it for brunch or guests.
A ceramic baking dish works beautifully, but a standard cast-iron skillet is just as perfect. It gives the clafoutis a more rustic, casual feel that I really love.
More brunch ideas
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
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:)