Preheat the oven to 180°C.
Tip the ground almonds in to a bowl. Add the flour and 90g sugar. Form a well in the centre of the dry ingredients. Break the eggs in to the well. Gradually mix all the ingredients together - use a whisk and work from the centre out. Whisk vigorously to get rid of any lumps. Add the the milk and the cream and mix well. Leave to rest while you prepare the mango.
Butter your moulds and dust with flour. Peel and dice the mangoes.
Heat a frying pan to hot and add the rest of the sugar. Melt without stirring to form a caramel. Add the mango cubes and the 5 spice. Mix gently and cook for 2 minutes. Spread the fruit between the moulds then pour over the clafoutis batter - the moulds should be 3/4 full. Transfer to the oven and cook for 20 minutes. Remove from the oven and allow to cool before removing from the moulds.
«Adapt this recipe to suit whichever fruits are in season. If you are using silicone moulds, you do not need to butter or flour them.»