Best Fresh Mango Cobbler Recipes

MOMMY'S MANGO COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
• Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
• Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
• Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

MANGO COBBLER

Steps:

• Combine mangoes and apple pie spice in a sauce pan with juice.
• Heat over low heat.
• Gently stir in two tablespoons of Bisquick® to thicken the sauce.
• Pour into the bottom of a 9 x 13" Pyrex® baking dish.
• Mix together the 2 1/2 cups Bisquick®, half& half, sugar substitute and butter to form a dough.
• Drop by tablespoons onto the top of mango mixture.
• Bake in 425-degree oven for 30 minutes, or until done.
• Let cool slightly before serving.

FRESH MANGO COBBLER

Steps:

• CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl. Leave any remaining crumbs in the food processor for the next step.
• SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup. Toss syrup with mango. Spoon mixture onto crust. Sprinkle remaining crust over top.
• Serve at room temperature. Keeps for 2 days in the refrigerator.

MANGO COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
• Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
• Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
• Pour or drop batter evenly over the mango in the baking dish.
• Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

MANGO COBBLER

Steps:

• 1. Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
• 2. Sift flour, baking powder and salt.
• 3. Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
• 4. Place the mangoes over batter. Pour juice.
• 5. 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 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.

MANGO COBBLER

Steps:

• Preheat oven to 375ºF.
• Combine mangoes, lime juice, and nutmeg in a mixing bowl. Stir until mango is coated with lime and nutmeg. Spoom fruit into a greased 8 inch square pan.
• In another bowl combine flour, baking powder, salt and brown sugar. Mix well.
• Using a pastry cutter, cut the butter into the dry mix until it resembles a course meal. Stir in milk, mix until smooth.
• Spread batter evenly over fruit. Bake at 375ºF for 20-25 minutes or until lightly browned on top.