Mango and Raspberry Clafoutis

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

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.

Course Breakfast

Cuisine American

Keyword mango and raspberry clafoutis, Mango clafoutis, raspberry clafoutis

Prep Time 6

Cook Time 30

Total Time 36

Servings

Calories 229kcal

Author Maria Doss

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.

Video

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