Voilà, voilà…. Here we are… The cherry season has just started… But not in UK yet.

Clafoutis is one of my favourite cake, while I am waiting for the cherries to be fully in season, bordeaux, chubby and juicy to make a classical French clafoutis, I made an exotic one with mango and coconut milk.

I am back from Prague and so ashamed that I didn’t find the inspiration to write about Czech food. Every city, every country has something to tell, a story behind a dish, a speciality, even if it’s more known for its classical music composers than its food, I am sure that they have good stuff, I just didn’t really find them… But don’t get me wrong, I loved my trip to Prague,

I am going to Tangier next week-end so there will be a post special Morocco soon, an exotic one after being at Café Baba, eating pastillas with a ‘thé à la menthe’, I can’t wait !!

A bit more of exoticism for now. Again it takes 5 min to do, it’s the kind of cake that can transport you to Caribbean straight after the first bite and it’s the perfect feast for lactose intolerant like me.

It’s my cherry clafoutis recipe but with mango and coconut milk.

Clafoutis mango-coco, serves 6

Ingredients :

• 300g of fresh mango (2 big mangoes)
• 40g butter (+5g for the baking tin)
• 4 eggs
• 100g sugar
• 100g flour
• 250ml of coconut milk

Method :

In a big bowl mix the eggs with sugar. Add the butter melted, the flour and coconut milk.

Butter a baking tin, put your mangoes cut in little cubes and pour in the preparation, you can also add desiccated coconut if you have some.

Preheat your oven at 180° and cook for 40min till your kitchen smells like paradise.