Mango Ginger Clafoutis in Mexico

Mango Ginger Clafoutis is next on the list for July’s mango celebration. Clafoutis, sometimes spelled “clafouti” in English, is a French dessert —  part cake, part custard — traditionally made with cherries. The abundance of mangoes more than makes up for the lack of cherries in Mexico. We make do with what we have.

Once your ingredients are assembled, this is a snap to make in the food processor. It could also be mixed with an electric mixer or by hand with a whisk. As this is a French recipe, I’ll use my favorite French phrase when in the kitchen, mis en place, the practice of having every ingredient weighed, measured, peeled, cut, before you begin to assemble, mix and cook. Greater kitchen organization means no incorrect measurements or forgotten ingredients, and less hassle for you.

Mango Ginger Clafoutis serves 9

1 oz. (29 grams) crystallized ginger, thinly sliced

  • 3 tablespoons (45 ml.) melted organic butter
  • 1 1/2 lb. (675 grams) large mango cubes, about 2 large mangoes (how to cube mangoes)
  • 1 3/4 cups (6.3 oz./180 grams)  sifted whole wheat flour (save bran for whole wheat bread)
  • 6 tablespoon (2.8 oz./80 grams) organic sugar
  • pinch of salt
  • 4 large eggs, farm fresh if possible
  • 1 cup  (296 ml.) milk
  • 1 teaspoon vanilla
  • Confectioner’s sugar for dusting top of cake

Read recipe through completely. Assemble and measure or weigh all ingredients. Pre-heat oven to 350 deg. F (180 C.). Generously butter bottom and sides of a  9″ baking dish.

Evenly space mango cubes on bottom of baking dish, leaving a 1″ space around the sides for a solid cake border. Distribute candied ginger slices around mango pieces.

Add flour, sugar and salt to the food processor work bowl and process for 5 seconds. Add eggs, melted butter, milk and vanilla. Process for 10 seconds, or until completely blended. It may be necessary to scrape down the side of the work bowl and process a few seconds more. Pour batter over fruit, being careful not to displace mango pieces. It’s OK if the fruit is not completely covered with batter.

Bake in the center of the oven for 45 minutes. When done, the top will be golden and puffy and a toothpick will test dry.

Upon removing from the oven, immediately invert onto a plate. Dust the clafoutis with confectioner’s sugar and serve while warm. In France, clafoutis is served hot straight from the oven, and it is best served either hot or warm; it becomes firm when cold. High in eggs, low in sugar, and containing whole wheat flour, a piece of Mango Ginger Clafoutis will make a great breakfast tomorrow with a cup of Mexican coffee.

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17 thoughts on “Mango Ginger Clafoutis in Mexico

  1. Pingback: Coconut Mango Tres Leches Cake « Cooking in Mexico

  2. Susan

    Great receipes. Thanks! I live north of you in Guayabitos. I have a question – where do you buy your crystalized Ginger? Or do you bring it down? It is getting easier to find things but once in awhile, it a search party. Thanks. Keep on cooking.

  3. Vicki in GA

    Well, is the beer still cheap! ha ha
    In the old days we couldn’t buy beer in the stores, we’d have to go to the beer outlets and buy spirits in a liquor store.

    Costco? WalMart? Geez, in rural Georgia we don’t have those conveniences!

  4. Vicki in GA

    I’m amazed how many ingredients and modern items are available to you in 2010.
    When I lived in Mexico, I’d have friends bring what I needed to me when they visited. Products from the USA were not available. Then, there was a sudden influx of junky Asian imports, replacing the good quality cotton and plastic items made in Mexico. Even the pictures you take of restaurants and life in Mexico show how dramatically life has changed. That’s a good thing!

    I can remember not having grocery stores or super markets. All my shopping was done at Mercados or Co-ops. I use to like the price of a case of Pacifico beer…23 cents a bottle! I’m sure that has changed, too.

    1. Times have changed. Prices increase every year. Eventually, there won’t be much of a price difference between Mexico and the US. Living next to a tourist destination like Puerto Vallarta, where many foreigners live full-time, means we have better quality stores (and prices to match). Costco, Walmart, and large mega grocery stores stock so much more than they did when we moved here 12 years ago. It is a good thing, and a bad thing. The Mexico you remember doesn’t exist anymore in the urban areas.

  5. Casey Storer

    Great tip on the Mangos
    They are plentifull even up here in the Northwest
    Ginger is a great idea I always reach for Cinnamon
    Will try this this its so easy and looks like it would be great with a lil drop of whip cream or Ice Cream mmmmmmm

  6. anneke

    Kathleen, your writings, knowledge, enthusiasm and recipes continue to astound and delight me! I so look forward to all your posts and forward them to other friends. :) Anneke

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