“Un rendez-vous tropical”
Mango and coconut flognarde.
Serves 6-8:
80 g sugar
60 g flour
15 g butter
250 ml coconut milk
3 eggs
400 g mango, diced
Icing sugar to sprinkle
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.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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WOW, I thought they were all ‘clafoutis’, so thanks for clearing that up…’flognarde’ here I come! Yours looks beautiful!
I’m going to make this soon. Looks great and almost too simple!! Thanks for posting
What an interesting dessert and so simple too. I have all the ingredients at home. I’ll try it today. Thank you for another fabulous post!
if you try it please send me a picture!!!…
Oooh! I love the word flognarde! Thanks for the lesson (and beautiful recipe)
You make the most beautiful things. Love the food, love the pictures!
You came to my rescue today. I needed a dessert for a party, and I have no proper milk in the house.
It’s in the oven *right now* after all of 20 minutes of work. Thank you so much.
[...] with DB pasta. Instead, we present to you a mango and coconut flognarde that Hungry Bear saw on flagrantedelicia. We always enjoy looking at the beautiful photography and desserts on Leonor’s [...]
What about the eggs? I see eggs in the ingredients, but I don’t see them in the recipe.
[...] with DB pasta. Instead, we present to you a mango and coconut flognarde that Hungry Bear saw on flagrantedelicia. We always enjoy looking at the beautiful photography and desserts on Leonor’s [...]