MANGO COBBLER

Recipe Rating:	22 Ratings5
Category:	Fruit Desserts
Collections:	Member's Choice, Summer Desserts!

Ingredients

1/4 c	margarine
1 c	white sugar
1 c	all purpose flour
2 tsp	baking powder
1/8 tsp	salt
1/2 c	milk
1 tsp	vanilla extract
2 can(s)	mangoes or peach
1 c	juice of the canned fruit

Pinched by kuualohalady, and 3,983 more.

Lucy Apostol

Lightly Salted

ANAHEIM, CA (pop. 336,265)

lovelucy

Member Since Mar 2011

Lucy's Notes:

Great with mangoes from the Philippines. The best in the world! Mangoes from the supermarket may be used as well. This recipe is one of the most requested dessert in the family. Great with vanilla ice cream!

(See Lucy's Original Version of Recipe)

Comments from the Test Kitchen:

With just the right amount of sweetness this mango cobbler is a real treat! We opted to simmer fresh mangoes to make our own juice and the results were terrific. The juice caramelizes atop the cobbler while it bakes, making the top crispy... and absolutely divine.

Directions

Cream together softened margarine and sugar.

Sift flour, baking powder and salt.

Add alternately dry ingredients with milk and vanilla extract. Beat well until smooth. Pour batter into 9x9 inch cake pan.

Place the mangoes over batter. Pour juice.

Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.

Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.

Comments

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Brandi Kirkpatrick IdGirl25

Mar 14, 2011

Mmmmm.... I LOVE mangos!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

Kellie S Luv2mixitup

Mar 31, 2011

Congratulations !!!!!! Lucy on your First Blue Ribbon!! wtg

Gayle Kennedy LadyScorp

Apr 5, 2011

I was just going to ask if you could use fresh mangos and I see that the test kitchen did. How many mangos would you use then if using fresh? And did you simmer them on the stove with butter or sugar or anything to bring out the juices?