|Mango clafoutis - an easy and light dessert|
Wash and peel the mangoes and cut them into cubes as evenly as possible or, if you prefer, slices and arrange in a buttered baking tray, approximately 28 x 18 cm.
|Mango cubes in the buttered pan|
|Batter poured over the fruit - ready for the oven|
|Fresh from the oven|
500 g fresh mango, cubed or sliced
125 g sugar
zest of 1/2 lemon
125 g flour
2 tsp baking powder
a pinch of salt
4 Tbsp milk, or less
Whisk eggs together with the sugar and lemon zest. Sift flour together with baking powder and salt and add about half to the egg mixture. Then add 1 - 2 Tbsp of the milk, whisking until smooth. Whisk in the remaining flour and check for consistency. If too thick add another Tbsp of milk. The batter should flow from the whisk in a thick ribbon. If still too thick add the remaining spoonful of milk. I can't be more precise with the amount of milk because that depends on the flour. Some types need more than others, so you need to adjust.
Now pour the batter evenly over all the fruit and bake in a preheated oven at 180℃ for 1/2 hour. A skewer or toothpick inserted should come out clean. Keep in the pan and allow to cool slightly before cutting and serving. Warm or cold is equally delicious, especially if served with a dollop of whipped cream!
This quantity gives 6 -8 servings. But the amounts can easily be doubled.