Mango And Peach Flognarde

I baked a Mango and Peach Flognarde on Thursday night for the family. I adapted the recipe of a

Cherry Clafoutis by replacing the cherry with fresh mango and canned peach. 

Clafoutis is baked French dessert using cherries. When other kinds of fruit are used instead of cherries, the dish is properly called a Flognarde or flaugnarde. The last time I baked a Flognarde was more than a year ago. This time, I added 2 fresh Thailand mango which is selling only at S$1.40 each from the supermarket. They are so sweet and juicy that I am very tempted to get a few more this weekend to make the traditional Thai's dessert, Mango with Sticky Sweet Rice. :)

Anyway, first things first, here is my adapted recipe for Mango and Peach Flognarde:

Ingredients

• 125g self raising flour
• 2 fresh mangoes
• 1 piece of canned peach halve, without the syrup
• 40g caster sugar
• 2 eggs, slightly beaten 
• 300ml milk (I used low fat)
• 75g unsalted butter, melted

Method:

1. Cut the mango and peach into chunks and spread them in a greased baking dish.
2. Sieve the flour and sugar into a bowl.
3. Make a well in the centre and gradually stir in the beaten eggs and the milk.
4. Add in the melted butter and mix well.
5. Pour the mixture into the baking dish over the mango and peach.
6. Bake in a preheated oven at 175°C for 30 minutes or until firm and golden brown.

This is best serve lukewarm but we had it over breakfast in the next morning and it is equally tastly and custard-like soft.