mango cobbler

Name: MANGO COBBLER
Cuisine: American
Ingredients: 1/4 cup(s) margarine; 1 cup(s) white sugar; 1 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/8 teaspoon(s) salt; 1/2 cup(s) milk; 1 teaspoon(s) vanilla extract; 2 can(s) mangoes (15.5 oz each); 1 cup(s) juice of the canned fruit

(24 RATINGS)

4.88K Pinches 15 Photos

Lucy Apostol

ANAHEIM, CA

Updated on Jan 27, 2023

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 desserts in my family. Great with vanilla ice cream!

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A slice of Mango Cobbler with vanilla ice cream on a plate.

Blue Ribbon Recipe

With just the right amount of sweetness this mango cobbler is a real treat and couldn't be easier to make. The mango juice caramelizes atop the cobbler while it bakes, making the top crispy and absolutely divine. We've made this using canned mangoes and simmering fresh mangoes. The results of both are terrific.

— The Test Kitchen

prep time

cook time

method Bake

yield

Ingredients

1/4 cup margarine
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 cans mangoes (15.5 oz each)
1 cup juice of the canned fruit

How To Make mango cobbler

Test Kitchen Tips

You'll see from our photos we didn't have a 9x9 cake pan handy, only an 8x8 which would have been too small. We substituted it with an 8x11 pan and it worked fine.

Step 1

Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.

Step 2

Sift flour, baking powder, and salt.
Step 3

Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
Step 4

Place the mangoes over batter. Pour juice.
Step 5

Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
Step 6

Note: For fresh mangoes, peel the skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use its 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.
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