Fresh Mango Cobbler
Our delicious mango cobbler is made with a fresh mango filling and a soft drop biscuit topping. Lemon juice and cinnamon provide extra flavor.
- Serves: 6 persons
- 1cup sugar, divided
- 1 ½tablespoons cornstarch
- 1cup water
- 1tablespoon lemon juice
- 2teaspoons unsalted butter, cut into several small pieces
- 1 ½tablespoons cinnamon sugar
- 1cup (4 1/2 ounces) all-purpose flour
- 1 ½teaspoons baking powder
- ½teaspoon salt
- 3tablespoons shortening
- ½cup milk
Step 1Preheat the oven to 375 F.
Step 2Spray a 1 1/2-quart baking dish lightly with nonstick cooking spray.
Step 3Peel and slice—or dice—the mangoes . You should have about 4 cups.
Step 4In a medium saucepan, combine 2/3 cup of the sugar with the cornstarch. Stir to blend. Add the water and lemon juice along with the mango.
Step 5Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the fruit is just tender.
Step 6Pour the hot sliced mango and syrup into a 1 1/2-quart baking dish; dot with butter and sprinkle with the cinnamon sugar.
Step 7In a medium bowl, combine the flour, the remaining 1/3 cup of sugar, baking powder, and salt; blend well. Cut the shortening into the flour mixture until it resembles coarse meal. Add the milk and stir to blend.
Step 8Drop spoonfuls of the dough over the hot fruit mixture.
Step 9Bake in the preheated oven for about 25 to 30 minutes, or until the topping is golden brown.
Step 10Serve the mango cobbler warm or cold with ice cream or whipped cream.