Mango-Apple Dutch Baby with Cinnamon-Lime Yogurt
Ingredients
1 medium crisp apple, cored and thinly sliced
1 ripe mango, peeled and diced
4 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
2 tbsp granulated sugar, divided
1 tsp vanilla extract
1/4 tsp kosher salt
3 tbsp unsalted butter
1/2 tsp ground cinnamon
Topping
- 3/4 cup plain Greek yogurt
- 1 tbsp honey
- 1 tsp lime zest
- 1 tbsp fresh lime juice
Optional: powdered sugar for serving
Instructions
1. Preheat the Skillet: Place a 12-inch oven-safe skillet in the oven and heat to 425 F for at least 10 minutes.
2. Season the Apple: Toss the apple slices with 1 tbsp sugar and the cinnamon. In a blender, combine the eggs, milk, flour, remaining 1 tbsp sugar, vanilla and salt; blend for 20-30 seconds until smooth and foamy.
3. Start the Apples: Carefully remove the hot skillet, add the butter and swirl to coat. Arrange the apple slices in a single layer and return the skillet to the oven for 4-5 minutes, until the apples begin to soften.
4. Bake the Dutch Baby: Pour the batter directly over the hot apples and immediately return the skillet to the oven. Bake for 18-20 minutes without opening the door, until dramatically puffed and deeply golden around the edges.
5. Make the Yogurt: While the Dutch baby bakes, stir together the Greek yogurt, honey, lime zest and lime juice.
6. Finish with Fresh Mango: Top the hot Dutch baby with the diced fresh mango. Add dollops of cinnamon-lime yogurt and, if desired, a light dusting of powdered sugar. Slice into wedges and serve immediately while puffed.
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