MOMMY'S MANGO COBBLER
This cobbler dish highlighting fresh mangos is perfect with a scoop of vanilla ice cream. Hope you enjoy!
Provided by grainfreegirl96
Categories Desserts Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 76.1 g, Cholesterol 22 mg, Fat 8.5 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 277.5 mg, Sugar 57.6 g
FRESH MANGO COBBLER
Steps:
- Preheat the oven to 375 F.
- Spray a 1 1/2-quart baking dish lightly with nonstick cooking spray.
- Peel and slice-or dice-the mangoes . You should have about 4 cups.
- In a medium saucepan, combine 2/3 cup of the sugar with the cornstarch. Stir to blend. Add the water and lemon juice along with the mango.
- Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the fruit is just tender.
- Pour the hot sliced mango and syrup into a 1 1/2-quart baking dish; dot with butter and sprinkle with the cinnamon sugar.
- In a medium bowl, combine the flour, the remaining 1/3 cup of sugar, baking powder, and salt; blend well. Cut the shortening into the flour mixture until it resembles coarse meal. Add the milk and stir to blend.
- Drop spoonfuls of the dough over the hot fruit mixture.
- Bake in the preheated oven for about 25 to 30 minutes, or until the topping is golden brown.
- Serve the mango cobbler warm or cold with ice cream or whipped cream.
Nutrition Facts : Calories 401 kcal, Carbohydrate 80 g, Cholesterol 9 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, Sodium 313 mg, Sugar 55 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 244 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH MANGO COBBLER
This recipe was the first place winner at my friend's 2008 vegan cooking competition that he holds every year on his birthday. This is a delicious raw vegan recipe that everyone will love.
Provided by Paris Valentine
Categories Dessert
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501, Fat 35, SaturatedFat 7, Sodium 221.6, Carbohydrate 51.7, Fiber 8.8, Sugar 41.1, Protein 5.2
MINTED MANGO-BERRY COBBLERS WITH CHAI BISCUITS AND FRESH GINGER CREAM
Steps:
- Preheat the oven to 450 degrees F.
- For the biscuits: Add both flours, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt in the bowl of a food processor. Sprinkle with both extracts and pulse to combine. Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with plastic wrap and refrigerate for 30 to 40 minutes.
- For the cream: Whip the cream cheese and yogurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallized ginger and both extracts until evenly combined. Cover with plastic wrap and refrigerate until serving.
- For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornstarch, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (8-ounce) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet.
- Roll out the reserved dough, on lightly floured marble or a flat surface, to 1/4-inch thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash.
- Bake the cobblers for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Let cool for 20 to 25 minutes before serving.
- Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.
MANGO-BLUEBERRY COBBLER
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
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 :
MANGO PINEAPPLE COBBLER
Canned or fresh mangos can be used in this quick tropical dessert but, fresh mangos (right off the tree in Costa Rica) are better. Best served warm topped with vanilla ice cream. If using canned; substitute 2 (14 oz.) canned mangos for fresh). Mangos, Pineapples and Macadamia nuts are widely grown in Costa Rica. Macadamia nuts form the staple diet of the Hyacinth Macaw ,Native to South America, these large parrots are one of the few animals, humans aside, which are capable of cracking and shelling the nut. Macadamia nuts form the staple diet of the Hyacinth Macaw in captivity.
Provided by BakinBaby
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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