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.
Servings 5
Calories 219kcal
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.
Video
Notes
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).
Nutrition
Serving: 1 Serving | Calories: 219kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 175mg | Potassium: 219mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1004IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 1mg