A traditional French Clafoutis with a tropical twist!
Okay, I know today is not Wednesday, but I could not wait till next week to share this with you all. I’ve been seeing the Cherry Clafoutis all over the food blogs and feeling so jealous because I LOVE cherries. Yes, I can get cherries here…BUT they are imported in from a thousand miles away, don’t taste fresh, not organic AND can cost anywhere from $10-$20 for a measly 1/2 pound bag. So, now you understand why I am so jealous :o)
So, I decided to try making this traditional french dessert using my next favorite fruit… Mangos! Then I decided to soak overnight (read here) the wheat pastry flour in the buttermilk leftover from making butter. It came out fantastic! We had some friends over… they ate it up and wanted more (especially my daughter!). I had to grab the dish to take some pictures and get myself a slice before it got all eaten up!
The texture was very soft and moist, the flavor was rich, tart and buttery and overall it was deeeelish! The mangos were perfectly ripe, but still tart enough to give a great flavor. Our friends thought it was pineapple because of the sweet tart flavor it gave! I know this isn’t exactly the traditional way, but it is the closest I could get.
Mango Buttermilk Clafoutis
- I cup buttermilk
- 1/2 cup whole wheat pastry flour
Mix the above ingredients in a large bowl. Cover and leave on counter top for 12-24 hours (I left mine out for 24 hours).
- 2 cups chopped mangos
- 1/2 cup raw honey
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
- 3 eggs
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
Lightly oil a 9 -inch pie pan and preheat the oven to 350 degrees. Place mangos in the pie pan.Add the rest of the ingredients to the soaked ingredients in the bowl and mix well.Pour over the top of the mangos and place in oven. Cook for 40-55 minutes, or till a toothpick comes out clean from the middle of the cake. Take it out and let it cool. When set, cut it and serve as it is or with chopped almonds on top.
I love the way you turned a traditionnal French dessert into something more exotic and summery, well done!
I’ve just been looking into clafoutis! Great post! I look forward to reading it further.
mathildecuisine & julie – Thank you!!
What a yummy twist on a French recipe! I cannot wait to give it a try. Also, my family is from the Caribbean. There are local varieties of cherries which grow very quickly. You may want to plant some rather than depend on the market to supply you with cherries. Check out a reagional plant nursery.
I love how you use such healthy ingredients (whole wheat flour, raw honey, etc.) This looks delicious!
Brooklyn Girl – Thank you! I hope you will have god success with it :o) Also, I haven’t had cherries since we moved here. I hate the thought of buying commercial cherries. I would love to grow some of our own! I thought cherries wouldn’t do well here because they need the freeze. Can you direct me to the type of cherries that possibly can be grown here? I haven’t seen any cherries plants anywhere… LOTS of citrus plants, but not cherries :o)
Cookin’ Canuck – Thank you! It is my desire to do more of this because there are so many recipes out there that can be made “healthier” yet still taste delicious (sometimes I think it taste better). You CAN indulge your sweet tooth “healthfully”!!!!!!! LOL!