This is just like the usual opening sentence when you post about your cafloutis made with any other fruits than cherry "Cafloutis is normally made with cherries but really any fruits like peaches and apples or even mangoes will do". I used canned mangoes and coconut cream with my clafoutis so it has a little Asian twist– a bit like mangoes and sweet sticky rice we have in Thailand. You have to drain your mangoes in the sieve for a while to get rid of the excess liquid.
You will need:
450 gram can of mango slices in syrup, drained (use more mangoes if you like)
50 grams flour
A pinch of salt
1/3 cup cream
1/3 cup coconut cream
50 grams caster sugar
1 teaspoon vanilla extract
2 large eggs
15 grams butter, melted
Extra cream, lightly whipped
Icing sugar to dust
Drain mango slices and place them in a well greased shallow pie dish, set aside.
Beat eggs, cream, coconut cream, vanilla extract and sugar together until well combined. Add sifted flour and salt, mix well and rest for a while.
Pre-heat the oven to 190 degrees C. When the oven is hot, melt the butter and add to the batter, stir well. Pour the batter over mango slices in the pie dish and bake for 10 minutes then reduce the temperature to 180 degrees C and bake 20 to 30 minutes further until the batter puffs and becomes golden.
Serve warm with dusted icing and cream – and of course, a scoop of vanilla ice cream will be decadent.