MANGO COBBLER

Name: MANGO COBBLER
Cuisine: American
Ingredients: 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

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 votes5

Comments:

123 Comments

Method:

Bake

Ingredients

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
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How to Make MANGO COBBLER

Step-by-Step

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.