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.
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.