Real Recipes From Real Home Cooks ®

mango cobbler

(23 ratings)
Blue Ribbon Recipe by
Lucy Apostol

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 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 @kitchencrew
(23 ratings)
method Bake

Ingredients For mango cobbler

  • 1/4 c
  • 1 c
    white sugar
  • 1 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/8 tsp
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 2 can
    mangoes (15.5 oz each)
  • 1 c
    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.
  • Margarine and sugar creamed together with milk and vanilla extract.
    Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
  • Flour, baking powder, and salt in a bowl.
    Sift flour, baking powder, and salt.
  • Dry and wet ingredients combined and poured into a baking dish.
    Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
  • Mangoes and juice poured on top of the batter.
    Place the mangoes over batter. Pour juice.
  • Baking the mango cobbler.
    Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
  • 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.