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    Home » Recipes » Breakfast

    Mango and Raspberry Clafoutis

    Published: Apr 24, 2024 · Modified: Sep 30, 2024 by Maria Doss · This post may contain affiliate links · 18 Comments

    pinterest image.

    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.

    Jump to Recipe
    yellow clafoutis topped with red raspberries in a square baking dish.

    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?
    • Ingredients
    • Variations
    • How to make?
    • How to serve?
    • How to store?
    • Helpful tips
    • More brunch ideas
    • Mango and Raspberry Clafoutis
    •                          

    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.

    ingredients needed to make mango raspberry clafoutis.
    • 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.

    a hand pouring milk into a blender.
    Step 1 - Add flour, sugar, dairy, eggs and cardamom into blender.
    a blender blending white batter.
    Step 2 - Blend for 1 to 2 minutes or until very thick and foamy.

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    two hands cutting a mango into two halves.
    Step 3 - Peel a mango and cut into two halves.
    two hands slicing a mango half into slices.
    Step 4 - Slice each half into ½ inch thick slices.

    a hand pouring clafoutis batter into a square baking dish.
    Step 5 - Pour the batter into a greased baking dish.
    clafoutis batter topped with sliced mango and red raspberries in a square baking dish.
    Step 6 - Top with sliced mangoes and raspberries.

    Pro tip: The thicker batter ensures that any juices that escape from the raspberries are well-contained.

    yellow clafoutis topped with red raspberries in a square baking dish.

    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.
    yellow clafoutis topped with red raspberries in a square baking dish.

    More brunch ideas

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      Pancake Muffins
    • small blueberry muffins piled on a grey plate.
      Mini Blueberry Muffins
    • 2 white bowls with quinoa porridge topped with blueberries.
      Quinoa Porridge
    • a hand pouring white icing over brown baked rolls.
      Hawaiian Roll Cinnamon Rolls
    yellow clafoutis topped with red raspberries in a square baking dish.

    Mango and Raspberry Clafoutis

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 6 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 36 minutes minutes
    Servings: 4
    Calories: 229kcal
    Author: Maria Doss

    Equipment

    • Nutri Bullet
    • Vitamix

    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
    Prevent your screen from going dark

    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

    To use whole cardamom, add 5 to 6 whole cardamom pods and sugar into a blender. Process until finely ground. Add the eggs, half-and-half and flour, continue blending for 1 minute and proceed with the recipe.

    Nutrition

    Serving: 1 Serving | Calories: 229kcal | Carbohydrates: 26g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 230mg | Potassium: 269mg | Fiber: 3g | Sugar: 11g | Vitamin A: 960IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    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.

                             

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    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      May 06, 2017 at 2:28 pm

      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

      Reply
      • Maria Doss

        May 07, 2017 at 3:29 am

        Thank you Kelly:) Clafoutis make their appearance often on weekend mornings in our home. Have a great weekend:)

        Reply
    2. Patrick@looneyforfood.com

      May 06, 2017 at 4:35 pm

      These are beautiful! Seriously you take the best pictures! I love the flavors in this!

      Reply
      • Maria Doss

        May 06, 2017 at 7:54 pm

        Thank you so much Patrick, I work hard in improving my photography skills and really appreciate your kind words:)

        Reply
    3. Anindya Sundar

      May 07, 2017 at 1:57 am

      Loved reading this and will ask my wife to prepare for my kid

      Reply
      • Maria Doss

        May 07, 2017 at 3:28 am

        Thanks for stopping by and hope your chid loves it:)

        Reply
    4. Kelsie | the itsy-bitsy kitchen

      May 07, 2017 at 4:43 pm

      These are gorgeous, Maria! I've never made clafoutis but you're inspiring me :). I love the cardamom in there!

      Reply
      • Maria Doss

        May 08, 2017 at 2:04 am

        Thank you Kelsie, they are surprisingly easy to make 🙂 Have a great week!

        Reply
        • Maria

          May 31, 2024 at 6:13 pm

          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

          Reply
          • Maria Doss

            May 31, 2024 at 10:31 pm

            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 ♡

            Reply
    5. Ashika @ Gardening Foodie

      May 07, 2017 at 6:10 pm

      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😊

      Reply
      • Maria Doss

        May 08, 2017 at 2:05 am

        Ha ha...hopefully! Thank you Ashika:)

        Reply
    6. heather (delicious not gorgeous)

      May 08, 2017 at 8:33 pm

      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.

      Reply
      • Maria Doss

        May 09, 2017 at 2:47 am

        I totally agree, we love enjoying juicy mangoes all summer long. They are just too damn delicious!

        Reply
    7. Kim @ The Baking ChocolaTess

      May 11, 2017 at 1:12 am

      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!

      Reply
      • Maria Doss

        May 11, 2017 at 3:53 am

        Mangoes store well at room temperature and are ready to be enjoyed when soft to touch. Hope it helps Kim:)

        Reply
    8. Agness of Run Agness Run

      May 13, 2017 at 1:04 pm

      These clafoutis looks so palatable, Maria! Delicious and awesome treat!

      Reply
      • Maria Doss

        May 14, 2017 at 6:12 pm

        Thank you Agness, have a great weekend:)

        Reply
    5 from 3 votes (3 ratings without comment)

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