“Un rendez-vous tropical”
Mango and coconut flognarde.
80 g sugar
60 g flour
15 g butter
250 ml coconut milk
400 g mango, diced
Icing sugar to sprinkle
Pre-heat the oven to 180º C.
Grease with melted butter a pie pan (22 cms diameter).
Put the mango on the pan.
Combine flour and sugar while adding the coconut milk and melted butter and the whisked eggs, stirring until mixture is uniform.
Pour the batter over the mango.
Bake for 45 minutes.
Serve warm and sprinkled with icing sugar.
Flognarde is a variation of the typical french clafoutis.
The difference is on the kind of fruit used:
- The clafoutis is made exclusively with cherries;
- The flognard is made with any other kind of fruit.