Thursday, 4 August 2011

Mango Flognarde

                            The onset of monsoon season has finally put an end to the mangoes and the hot, dry climate in Chennai. Having grown up in Salem, the hometown of malgova mangoes,  there has never been a year that passed by without mangoes. So many varieties, so many tastes. Ever since the markets saw the arrival of mangoes, the past five or six months have been days of mango mania for me with the abundance of the fruit from Salem (courtesy of my dad) and from here, still we are not tired of eating it.

Now that the season has come to an end, I decided to make mango flognarde, a french dessert, reluctantly, from the last batch of mangoes I had. Reluctantly, because I usually prefer eating it as a fruit and never wished to cook with it, but couldn’t resist this recipe, which was noted a long time back from flagrantedelicia, full of gorgeous recipes and wonderful photographs. The mango flognarde, was too good to stop eating and the fantastic combination of coconut milk and mangoes works like magic and makes this flognarde a beautiful dessert.  I have halved the recipe and made slight changes to the original. Tastes great when served chilled.

Flour                    30 g
Sugar                    45 g
Butter                   1 whole tsp (melted)
Coconut milk      125 ml
Egg                       1 large
Mango diced       200 g ( 2-3 mangoes)
Icing sugar           to sprinkle

Preheat the oven at 180*c
Arrange the mango cubes in a greased pan. ( Just enough mangoes to cover the bottom of the pan )
Combine flour and sugar while adding coconut milk and melted butter.
Add in the whisked egg, stirring until the mixture is uniformly mixed.
Pour the batter over the mangoes.
Bake for 45 minutes.
When cool, sprinkle icing sugar and serve chilled.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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