Posted by Leonor de Sousa Bastos
at August 22, 2008 at 11:44 PM. 
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
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, 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.
Labels: coconut, mango, recipes