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!
Notes 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.
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.