Mango and Cherry Clafoutis
I was in a dilemma, What birthday cake to make when that person hates cakes? I had just picked up a mango at the store that was perfectly ripened and some really dark, sweet cherries just looking for a purpose. What to do? Whipped cream was off the check list as well. Hmmmm?
Thankfully, I have an abundance of incredible food bloggers to guide me. Cynthia Woodman of What a Girl Eats had just posted a recipe for clafoutis that made me drool. I ogled Valentina of Cooking on the Weekends’ flaugarde pictures and recipe. Inspiration at last! My game plan was beginning to take shape. A group message to Valentina, Cathy of She Paused for Thought and Christina of Christina’s Cucina asking if a mango and cherry clafoutis sounded weird. The overwhelming response was “go for it!”!
Got to say it was a rousing success!!! I used Cynthia’s recipe as a road map and this is what I came up with.
- 1¼ cup whole milk
- 1/3 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup all-purpose unbleached flour
- ½ cup toasted coconut
- 1/2 of a regular mango, pitted, pealed and sliced length wise
- 16 or so dark sweet cherries, halved and pitted (your fingers are going to get stained but the reward is worth it)
- 1 Ataulfo mango, pitted, pealed and sliced length wise
- Place first six ingredients in a blender and puree until smooth less than a minute.
- Heat oven to 350
- Grease a nine inch pie pan or baking dish with butter or oil.
- Pour about a 1/2 inch layer into dish and bake for about 10 minutes.
- Slice and pit fruits.
- Remove dish from oven
- Arrange fruit on top of layer in pan
- Sprinkle with toasted coconut.
- Pour remaining batter into dish and return to oven.
- Bake 40-50 minutes. It’s done when an toothpick inserted in the middle comes out clean.