Mangocooler Recipes

MANGO COOLER

Steps:

• Remove the skin and cut the juicy flesh off the mangos, then place in a blender or food processor, along with any juice left on the chopping board.
• Pour in the milk, finely grate in the lime zest and squeeze in the juice.
• Add 1 handful of ice cubes, then pick in the mint leaves and blitz until smooth.
• Taste, and add a little honey, if needed, then give it another quick blitz, before pouring into glasses and serving.

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.

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.

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.

MANGO WINE COOLER

Steps:

• In a tall glass filled with ice cubes, stir together wine, Mohala and mango. Garnish cooler with the reserved mango strip.