Blueberry Mango Wheat Cobbler Recipes

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MANGO-BLUEBERRY COBBLER



Mango-Blueberry Cobbler image

This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 16

3 cups sliced peeled mangoes
2 cups fresh blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Ginger
BISCUIT TOPPING:
1/2 cup all-purpose flour
4 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Ground Cinnamon, divided
1/4 teaspoon baking soda
Pinch salt
1/3 cup buttermilk

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.

Nutrition Facts :

BLACKBERRY-MANGO CRUMBLE



Blackberry-Mango Crumble image

My husband loves fresh-picked blackberries at the height of summer, and mango is a favorite combination with the berries in this crumble. A little lime adds just enough zing to balance the sweetness of the filling.-Patricia C. Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 15

4 cups cubed peeled mangoes (about 4 medium)
4 cups fresh blackberries
1 tablespoon lime juice
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
TOPPING:
1/2 cup quick-cooking oats
1/4 cup macadamia nuts, chopped
1/4 cup packed brown sugar
2 tablespoons sweetened shredded coconut
2 tablespoons all-purpose flour
1 tablespoon grated lime zest
Dash salt
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 6g fiber), Protein 3g protein.

BLUEBERRY-MANGO HAND PIES



Blueberry-Mango Hand Pies image

No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups fresh or frozen (thawed) blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1 mango, seed removed, peeled and thinly sliced or 1 1/2 cups well-drained mango slices (from 20-oz jar)
1 egg
2 tablespoons whipping cream or milk
1 cup powdered sugar
2 to 4 teaspoons water
1 teaspoon almond extract

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
  • In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
  • Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
  • Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
  • In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 220 mg, Sugar 25 g, TransFat 0 g

BEST EVER BLUEBERRY COBBLER



Best Ever Blueberry Cobbler image

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.

Provided by Jen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups fresh blueberries
3 tablespoons white sugar
⅓ cup orange juice
⅔ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  • In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  • Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g

JASON'S WHOLE WHEAT BLACKBERRY COBBLER



Jason's Whole Wheat Blackberry Cobbler image

I've never found a whole wheat cobbler that I truly enjoy, so I set out to make my own. The results were better than I expected.

Provided by jasonswint

Categories     Desserts     Cobbler Recipes     Blackberry Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 10

2 cups fresh blackberries
1 cup white sugar
1 cup warm water
2 tablespoons cornstarch
1 cup whole wheat flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup butter, cut into small chunks
½ cup milk, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil an 8-inch square or 8-inch round baking dish.
  • Combine blackberries and 1 cup sugar in a saucepan. Whisk warm water and cornstarch together in a bowl until smooth; stir into blackberries. Bring blackberry mixture to a boil, reduce heat to medium, and cook, stirring frequently, until berries break down and thicken, 5 to 10 minutes.
  • Whisk flour, 1/3 cup sugar, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry cutter or your hands until mixture resembles coarse crumbs. Stir milk into flour-butter mixture until a smooth, thick batter forms.
  • Pour berry mixture into the prepared baking dish. Drop spoonfuls of batter over the berries.
  • Bake in the preheated oven until a firm and golden crust forms, 30 to 40 minutes.

Nutrition Facts : Calories 349 calories, Carbohydrate 67.2 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 4.9 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 340.8 mg, Sugar 47.7 g

MANGO BLUEBERRY "FOOL"



Mango Blueberry

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

Provided by Lillian Chou

Categories     Milk/Cream     Non-Alcoholic     Blender     Breakfast     Brunch     Quick & Easy     Blueberry     Lime     Mango     Summer     Gourmet     Drink     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
1/4 cup sugar, or to taste
2 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1 1/2 cups blueberries (1/2 pound)
Grated lime zest to taste

Steps:

  • Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
  • Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

MANGO BLUEBERRY COBBLER



Mango Blueberry Cobbler image

Make and share this Mango Blueberry Cobbler recipe from Food.com.

Provided by Amandochka

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 cups blueberries
2 mangoes, cut into pieces
1/3 cup brown sugar
2 tablespoons flour
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon salt
2 tablespoons brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 350°F Butter 8x8x2 1/2-inch square baking dish.
  • Toss fruit, brown sugar and flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven.
  • Increase oven temperature to 375°F
  • Meanwhile, stir together oats, spices, salt, and 2 tablespoons brown sugar in a bowl until combined. Rub butter into oat mixture until evenly distributed.
  • Sprinkle topping over fruit and bake until topping is golden, 25 to 30 minutes more. Transfer to a rack to cool at least 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 320.3, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 199.7, Carbohydrate 65.6, Fiber 5.4, Sugar 48.8, Protein 3.3

BLUEBERRY-MANGO WHEAT COBBLER



Blueberry-Mango Wheat Cobbler image

My mom made this for me after I started trying to eat healthier - our original version included a stick of butter and a cup of sugar. I didn't miss them in this version!

Provided by Jennifer R

Categories     Dessert

Time 48m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 cup whole wheat flour
1/2 cup sugar
1 cup skim milk
1 teaspoon baking soda
1 cup blueberries
1 jar mango (in fresh fruits section of some stores)

Steps:

  • Combine wheat flour, milk, and 1/2 cup sugar in baking dish.
  • Pour fruit inside.
  • Bake at 350 degrees for 45 minutes to one hour.

Nutrition Facts : Calories 244.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 1.2, Sodium 352.8, Carbohydrate 55.4, Fiber 4.5, Sugar 28.7, Protein 6.8

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