Gluten Free Mango Clafoutis

Cook time 40 minutes
Servings 4-6


400g frozen mango, defrosted and liquid drained

Ground cloves, small pinch

200g caster sugar

5 eggs

1 vanilla pod, split and seeds scraped

1 tbsp dark rum 

2 tbsp cornflour 

150g fresh ricotta

200g Greek-style yoghurt plus extra to serve

Gluten Free Mango Clafoutis


Preheat the oven to 200°C. Grease a baking dish with a little butter.

Mix the cornflour and sugar together until combined.

Whisk the eggs and add the sugar and cornflour mixture, vanilla and clove.

In another bowl, whisk together the ricotta, rum and yoghurt until smooth and then fold into the egg mixture.

Pour mixture over the mango and bake for 45 minutes - 1 hour until the batter is just set and golden brown. To check if the clafoutis is cooked, pierce the centre with a skewer. If it comes out clean, it’s ready.

Serve the clafoutis and serve with a dollop of extra yoghurt, cream or ice cream.