Dairy-Free Mango Clafoutis with Oat Milk (Easy French Dessert)
A ripe-mango twist on the classic French custard dessert — made dairy-free with oat milk and olive oil, and surprisingly easy to pull off with just a little flour.
Prep Time10 minutes mins
45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: French
Diet: Vegetarian
Keyword: Dairy-Free, dessert
Servings: 3 people
Author: Shelly
loaf pan
Hand mixer or blender
Pastry brush (for greasing the pan)
Measuring cups and spoons
Cutting board and knife (for peeling and slicing the mangos)
Toothpick (for testing doneness)
- 2 ripe large mangos - peeled and sliced into strips
- 2 large eggs
- ⅓ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup sugar
- ⅔ cup oat or nut milk
- ¼ cup olive oil to grease the baking dish
Preheat the oven to 375ºF (190ºC). Pour the olive oil into a loaf pan and brush it with the oil. Lay the mango in the baking dish.
Using a hand mixer or blender, mix together the eggs, vanilla, sugar, oat milk, and salt until smooth. Add the flour and mix until the batter is smooth.
Pour the batter over the mango and bake the clafoutis until the custard is just set, about 45 minutes. A toothpick inserted in the center should come out relatively clean.
Serve warm, at room temperature, or cold. It's traditionally not served with any accompaniment.
The clafoutis can be made up to one day in advance and refrigerated overnight.