I don’t have a favorite color, a favorite movie, a favorite flavor of ice cream… but, I do have a favorite fruit. It’s no secret I’ve got a huge crush on mango! One of the most juicy, most luscious fruits in existence, it’s perfect to indulge my sweet tooth.
My mom and dad have a prolific mango tree, and this time of year it is bumping. So for any of you who have mango trees in your backyard, friends with over-abundant trees, or if you just love them so much and simply can’t buy enough in-season fruit at the store, I’m beginning a three week series on mango-focused recipes.
My mom has been making Claire Mathews Mango Clafoutis for as long as I can remember, so when planning this recipe series, this dessert immediately popped into my mind. Mrs. Mathews worked for my dad for roughly 15 years during the 1980s and early 90s, and before that she was my grandfather E.R. Beall’s secretary. She lived down the street from us when we were kids… and yep, she had a mango tree. Before my mom and dad planted theirs, she used to bring us sweet, summer mangoes.
I’ve adapted her recipe slightly, but kept the basics. This dessert is all about the fruit, so make sure you use the absolute best and most ripe mangoes you can find. While the custardy filling plays an invaluable role, it’s still merely a supporting actor for the star of the dish. When mangoes aren’t at their peak, you can swap in other fruit. When guava is in season, these make a perfect sub! But you can use peaches, pear, juicy berries, you name it.
- 4 cups ripe mango cubed
- 6 tablespoons unsalted butter
- ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly grated nutmeg
- 1 ¼ cups granulated sugar divided use
- ¾ cup whole milk
- 2 eggs
- 2 teaspoons pure vanilla extract
- ¼ cup sliced almonds optional
- Preheat oven to 350.
- Brown the butter by melting it in a small saucepan over medium high heat. Stir occasionally, and let it cook until the milk solids turn brown and it starts to smell nutty. Immediately remove the pan from the heat (as it can burn quickly), and pour into a 10 inch round baking dish, or a 9” square baking dish. Set aside.
- Combine the flour, baking powder, salt, nutmeg, and 1 cup sugar in a bowl and whisk to combine. Pour in the milk, eggs, and vanilla and whisk until a thick batter forms. Pour this over the brown butter in the baking dish.
- Top the batter evenly with the mango and sprinkle with the remaining sugar. Place in your preheated oven and bake for 40-45 minutes. If using the almonds, carefully scatter the over the cobbler after 20 minutes of baking. This will keep them from sinking in to the batter and allow them to get toasty and browned. Remove and let cool for 10 minutes, then serve warm.