The photo you see here was taken early last summer. The top-view shot of just a quarter of the dish was not meant to be "stylish", but simply because that was all that's left. And what'll I give just to have a portion of it now.
In fact, back then I made some mental notes about making clafoutis in tropical countries (where cherries are either not available or available at a premium and not sweet at all). Apart from cherries, I think the clafoutis would work well with mango. In particular, Thai sweet lily mango that has not entirely ripened to the point of mushy; or Taiwanese mango which is sweet and able to hold its shape well despite the heat.