In France, during late spring and early summer, when fruit is bountiful and sweet, there is a dessert called a clafoutis: a rustic “cake” that is eggy and custardy. Typically, cherries are added but since it’s mango season and I had a lemon that needed to be squeezed, I decided to add a little tropical flare to make a… Mango clafoutis.
The result? The mango and lemon add such a brightness to the dessert. The clafoutis is a great dish for any gathering or even for Sunday brunch. I like to serve it warm with a little powdered sugar but vanilla ice cream topped onto this warm dessert really satisfies a sweet tooth.
That’s why you need this mango clafoutis recipe.
It’s perfect for mango season: I can hear my dad as he eats a massive mango with the juice still on the corner of his lip, “Man, this is so good. Try it. The juice is running down my arm.”
“Yes, I can see that.”
Of course, he was right. The mango was so juicy and sweet. You couldn’t find anything like this in the grocery stores. We were lucky enough to have mango trees in our yard and every time the wind blew you would hear THUD THUD THUD. Down came the mangoes.
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We ate them when they were green with vinegar and salt or super ripe and sweet. We had so many we just didn’t know what to do with them. How many mango batidos (shakes) can you make?
Exactly. That’s why you need this mango clafoutis recipe.
Lemon Mango Clafoutis
- 4 eggs, separated
- 2/3 cup sugar
- 6 tablespoon All Purpose flour
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- ½ teaspoon kosher salt
- 1 ½ cup fresh mango large dice (1 large mango) or 1 cup frozen mango chunks
- 1 tablespoon fresh lemon juice
- ½ teaspoon grated lemon zest
- Preheat oven to 350°F. Butter a large baking dish. A pie dish works fine too.
- In the bowl of a stand mixer, combine the egg yolks and 1/3 cup of the sugar.
- Using the whisk attachment, beat on medium-high speed until ribbons form, approximately 8 minutes.
- Add the flour, vanilla and cream.
- Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.
- In a small bowl, using a handheld whisk, beat the egg whites and salt for about 1 minute.
- Add the whites to the batter and beat with the mixer on low speed until incorporated, approximately 1 to 2 minutes.
- Preheat the buttered baking dish in the oven for up to 5 minutes.
- In a bowl, stir together the mangoes, the remaining 1/3 cup sugar and the lemon juice and zest.
- Remove the baking dish from the oven, pour in the mangoes and top with the batter.
- Bake until the clafoutis is set in the middle, 35 to 40 minutes.
- Serve your mango clafoutis warm with ice cream.