MANGO COBBLER

By Lucy Apostol
@lovelucy

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. The Test Kitchen

Rating:

★★★★★ 22 votes

Comments:

122 Comments

Method:

Bake

Ingredients

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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

How to Make MANGO COBBLER

Step-by-Step

1Cream together softened margarine and sugar.
2Sift flour, baking powder and salt.
3Add alternately dry ingredients with milk and vanilla extract. Beat well until smooth. Pour batter into 9x9 inch cake pan.
4Place the mangoes over batter. Pour juice.
5Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
6Note: 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.