Mango & Thai basil clafoutis

Name: Mango & Thai basil clafoutis
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 No.1 Speciality Mangoes; 80 g golden caster sugar, plus 1 tbsp; 25 g pack Thai basil, leaves shredded, plus extra to serve; 60 ml bottle Cooks’ Ingredients Yuzu Juice; 5 g unsalted butter, to grease; 60 g plain flour; ¼ tsp fine sea salt; 2 medium free range eggs, lightly beaten; 270 ml milk

A tropical take on the French classic.

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VegetarianLow fatLow in saturated fat

Serves6
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr

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2 No.1 Speciality Mangoes
80g golden caster sugar, plus 1 tbsp
½ x 25g pack Thai basil, leaves shredded, plus extra to serve
60ml bottle Cooks’ Ingredients Yuzu Juice
5g unsalted butter, to grease
60g plain flour
¼ tsp fine sea salt
2 medium free range eggs, lightly beaten
270ml milk

Slice the mango flesh and put in a large bowl with 1 tbsp sugar, the Thai basil and yuzu juice. Mix well, then set aside. Preheat the oven to 200ºC, gas mark 6. Grease a 1.5-litre ovenproof dish with the butter.
Sift the flour into a large bowl, then stir in the salt and 80g sugar. Whisk in the eggs and milk to make a smooth batter. Arrange the mango mixture in the base of the greased dish.
Pour over the batter and bake for 35-45 minutes until golden brown, just set and a bit wobbly. Leave to stand for 10 minutes, then serve with extra Thai basil scattered over. You can also sift over some icing sugar, if liked. Crème fraîche makes a good accompaniment.

Typical values per serving when made using specific products in recipe