Recipe: Fresh Mango Cobbler

Pops got this recipe online somewhere, and it was pretty tasty. Both of us were happy with the fruit mixture, but felt that we’d alter the dough recipe if we ever made it again. The texture wasn’t stellar, and I found it a little too salty.

Fresh Mango Cobbler

serves 6 to 8


2/3 c. plus 1/3 c. sugar

1 tbsp. cornstarch

1 c. water

3 c. sliced mangoes

1 tsp. lemon juice

1 1/2 tsp. butter

1 tbsp. sugar mixed with 1 tsp. cinnamon

1 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3 tbsp. shortening

1/2 c. milk


1. Preheat oven to 375 degrees. Mix 2/3 c. sugar and cornstarch in a saucepan, gradually stir in water, mangoes, and lemon juice. Heat, stirring well, and pour into 1 1/2 qt. baking dish. Dot with butter and sprinkle the cinnamon-sugar over the top.

2. Stir together flour, sugar, baking powder, and salt. Cut in shortening until mixture gets a mealy consistency. Stir in the milk and mix well.

3. Drop the dough mixture by spoonfuls onto the hot fruit. Bake for 20-30 minutes.


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