Florida Mango and Grand Marnier Clafouti

by Chef

Serves: Serves 6-8Prep Time: 15-20 minutesCook Time: 40 minutes


For the clafouti:

  • 4 ripe mangoes
  • 12 ounces unsalted butter, melted and cooled
  • 12 ounces granulated sugar
  • 3/4 cup sliced blanched almonds
  • 3/4 cup milk
    3 whole eggs, lightly beaten
  • 1/2 teaspoon vanilla
  • 1/2 cup Grand Marnier
    3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch kosher salt


For the mangoes: Peel skin and slice around the flat side of the large seed to remove meat (eight large pieces). Place a thick-bottomed pan over medium heat with 4 tablespoons of whole butter and 1 tablespoon of granulated sugar. Place mangoes flat side down and caramelize for 5 minutes on one side.


For the clafouti: Preheat the oven to 400° F. Butter a 10- by 2-inch round (1 quart capacity) baking dish. Spread the mango halves out evenly on the bottom, making sure the caramelized side is down, until all are used. In a blender, finely grind ½ cup almonds; add milk, 6 tablespoons of butter, eggs, vanilla, and Grand Marnier. Blend the mixture until smooth.


In a large mixing bowl, whisk together the flour, baking powder, baking soda, 8 ounces of the sugar, a pinch of salt and stir in the milk mixture until the batter is well combined. Pour the batter over the mangoes, and drizzle it with the remaining 2 tablespoons butter, and then sprinkle it with the remaining sugar and remaining sliced almonds. Bake the clafouti on the middle rack of the oven for 40 minutes or until golden brown.


To serve: Let mango clafouti cool on a rack for 15 minutes. Serve warm with sweetened whipped cream or vanilla ice cream.