Mango clafobbler

11 Jul


I set out to make a mango cobbler. But then I started thinking about the cherry clafoutis I used to make in France. So this recipe became a compromise between the two. Add ice cream and it’s a dessert. Leave off the ice cream and it makes a fantastic breakfast!

3 ripe mangoes, peeled and cut into 1-inch pieces
1 tsp lime juice
1/4 tsp cinnamon
1/4 tsp salt
1 Tbsp flour

Topping
1/4 cup sugar
1/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 Tbsp melted butter
1 Tbsp lait caillé (or plain yogurt)

Cut up the mangoes and place them in a bowl. Squirt the lime juice over the top. Sprinkle on the cinnamon, salt and flour and stir until the flour ‘disappears’. Pour the mixture into a 9-inch glass pie pan.

In another bowl, mix together the dry topping ingredients. Add the wet ingredients and mix well. Pour batter over the top of the mango mixture.

Bake in preheated oven at 350° for about 30 minutes or until topping is browned and mangoes are bubbly.

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