MANGO COBBLER
By
Lucy Apostol
@lovelucy
3
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!
Blue Ribbon Recipe
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.
Ingredients
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1/4 cmargarine
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1 cwhite sugar
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1 call purpose flour
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2 tspbaking powder
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1/8 tspsalt
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1/2 cmilk
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1 tspvanilla extract
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2 can(s)mangoes or peach
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1 cjuice of the canned fruit
How to Make MANGO COBBLER
- Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
- Sift flour, baking powder and salt.
- Add alternately dry ingredients with wet ingredients. 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.
About MANGO COBBLER
Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Collections: Member's Choice Summer Desserts!
