Sunday, 16 June 2013

I tried a mango clafoutis today...Just replaced the cherry with mango and skipped the sauteing part....The cherry clafoutis recipe is posted and is from

I will put up the revised recipe...and to be very frank..I

loved the mango clafoutis more than the cherry :) ..finally we are mango people [aam janta ;)

Mango Clafouits

1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
2 largeeggs
2 tablespoosn (25 grams) granulated whitesugar
3/4 cup (180 ml) milk(whole (full fat) or reduced fat)
1 tablespoon melted butter
1/2 teaspoon purevanillaextract
2 mangoes..chopped
1 tablespoon (13 grams) unsaltedbutter
1 tablespoon (15 grams) granulated white sugar

Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. Wash the cherries, remove the stems and pits.
In your food processor or blender (or you can do it by hand with a wire whisk) place the flour, salt, eggs, sugar, milk, butter, and vanilla extract. Process for about 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.
Grease a baking tray and layer it with the chopped mangoes[add more if u feel the need to be more mangoey!] Pour the batter over themangoes and bake for about18-20 minutesor until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and yogurt, creme fraiche or softly whipped cream.
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