Mango Clafouti

Mango Clafouti (Pics by June Carvalho)

I'M  still making the most of this year's abundance of juicy, ripe mangoes. This Mango Clafouti, a delectable, baked dessert needs nothing but the fruit and a fairly thick pancake type batter comprising milk, flour, sugar, eggs and butter. It can be eaten warm, but is best served chilled. Although ripe, red cherries are the preferred fruit in a clafouti, it can be improvised enough to substitute them with lovely, luscious mangoes which are more commonly found in our region than the elusive fresh cherries. 

What you need:

500 gm ripe mango

3 eggs

4-5 tbsps granulated sugar

1 tsp vanilla essence

85 gm melted butter

1 cup milk

2 tbsps Amul fresh cream

90 gm flour

Peel and dice the mango and spread it evenly in a square, glass baking dish that has been greased with a pat of butter. Whisk the eggs and sugar. Add vanilla essence, the melted butter, milk and cream. Whisk a little more till blended. Tip the flour in, a little at a time, and whisk gently, till all of it is moistened. Pour the batter evenly over the mango layer, sprinkle about a teaspoon of sugar on the surface and bake in a preheated oven at 180 degrees C for 40 to 45 minutes till golden on top. Cool and transfer to fridge to chill before serving. Serves 4 to 6.