Best 14 Mango Cobbler Recipes

MANGO-BLUEBERRY COBBLER

Steps:

• In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.

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:

• In a large saucepan, combine the mangoes, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into pan. Cook and stir for 2 minutes or until thickened. Transfer to a greased 11x7-in. baking dish. Dot with butter., In a small bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk; mix well. Drop by tablespoonfuls onto hot fruit. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and golden brown. Serve warm.

MANGO COBBLER

Steps:

• 1. Combine the mangos, one cup sugar, and the 1/2 cup water in a sauce pan mix well and bring to a boil for 10 minutes
• 2. Preheat oven at 350 degrees and put the stick of butter in a three quart baking dish and place in the oven to melt. When melted pull out and coat the whole pan including the sides with the melted butter set aside.
• 3. Mix the remaing cup sugar, the flour and the milk slowely to prevent clumping. Pour the flour mixture over the melted butter. Do not stir.
• 4. Next spoon the fruit over the flour mixture and pour the syrup from the pan over the fruit. Sprinkle the cinnamon over the top and Bake for 30 to 45 minutes at 350 degrees. I alway double my recipe since I have a large family. The picture is mine doubled.

MANGO AND STRAWBERRY COBBLER

Steps:

• The Filling : Preheat oven to 375°F.
• Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
• Pour into a 2-quart ovenproof casserole or other dish.
• It is best if the fruit fills the dish but doesn't rise above the edges.
• The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
• Pour in milk and stir until mixture comes together and forms a rough dough.
• Place spoonfuls of the dough on top of the fruit evenly covering it.
• Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
• Serve warm.

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

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 PINEAPPLE COBBLER

Steps:

• Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
• Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
• In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
• Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
• Bake at 400 for 20-25 minutes.
• Serve with vanilla ice cream.

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.

YUMMY APPLE MANGO COBBLER

Steps:

• Preheat oven to 350°F.
• Combine the apples, Mango slices, 1/2 cup sugar and water in a sauce pan and mix well. Bring to boil and let it simmer for 7-8 minute.
• Put the butter in 8X8 square baking dish.Place it in the oven until it melts.
• Mix flour, remaining 1/2 cup sugar,baking powder and milk. Mix well.
• Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pour syrup on top as well. Sprinkle with ground cinnamon.
• Bake for 35-40 minute until its light brown and clean toothpick comes out clean.

MANGO RASPBERRY COBBLER

Steps:

• Preheat oven to 375°F Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
• Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.
• Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan.
• Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top.
• Bake 45 to 50 minutes. Batter will rise to top and create a custard within.

MIMI'S BOURBON MANGO COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mango, 2 tablespoons sugar, bourbon, cornstarch, cinnamon, and orange zest in a large bowl. Mix well to coat the mango evenly. Set aside.
• Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a separate bowl. Cut in 2 tablespoons butter using a pastry cutter, or the tips of your fingers, until the mixture resembles coarse crumbs. Combine egg and milk in a small bowl; add all at once to the flour mixture. Stir until batter is just moistened.
• Melt remaining 2 tablespoons butter in an oven-safe skillet over medium heat. Add mango mixture and cook gently until heated through, about 5 minutes. Drop batter in spoonfuls over the fruit. Transfer skillet to a baking sheet.
• Bake in the preheated oven until top is browned and fruit is bubbling, 20 to 30 minutes.

PEACH, MANGO AND STRAWBERRY COBBLER

Steps:

• Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and top with Pastry Crunch (see Sinful Sauces and Toppings), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.