There was a terrible injustice being committed against mangos all over the world. I absolutely needed to right this terrible culinary wrong. This is my grain-of-sand-contribution: The Easiest (and Yummiest) Mango Cobbler.
I really never understood why mango is such an overlooked fruit when it comes to baked desserts. Seriously, this has to stop! And if you never bake anything “Mango-y” ever again, then you absolutely must make this. I called this dessert “The Easiest (and Yummiest) Mango Cobbler”. It is not just for kicks. I don’t use the “Easiest” and the “Yummiest” qualifiers lightly.
As you read the recipe, you will realize that the former part of its name is entirely fitting. I sum up this Mango Cobbler with this phrase: dump all the ingredients in a baking pan, then bake, et voila! Enjoy your heavently cobbler with very little effort. Once you eat it, you will realize the latter part is also right and this is the yummiest recipe to make.
I used frozen mango chunks for this one. The pieces go straight from the freezer into a pot and then they are quickly boiled. This keeps most of the juice in the mango bits. Also, keep in mind that the mango chunks are, well, chunkier, which results in a denser, more consistent cobbler that successfully plays with different textures. I don’t know if you appreciate that in a dessert. I certainly do, as it makes for a more enjoyable and filling sweet.
Now, about the “Easiest” quality of our cobbler, it really lives up to it. When the hardest part of the instructions in a recipe say to dump mango chunks in a pot, add a bit of lemon juice, sugar and cinnamon and stir and bring that to a boil, well, you just know the whole thing is going to be awesome. Like I said before, it doesn’t get any easier. The rest of the directions are basically dump, dump, dump and bake.
If you love mangos, you’ll want to try this other recipe: Mango Meringue Cake (we know this as “Mostachon” in Mexico).
The Easiest (and Yummiest) Mango Cobbler
Ingredients
- 1 stick unsalted butter (1/2 cup)
- 1 cup all-purpose flour
- 1 to 2 cups granulated sugar, divided in 2 halves to taste: some people like their desserts sweeter than others.
- 3 tsp baking powder
- pinch of salt
- 1 cup milk
- 5 1/2 cups frozen mango chunks
- 1 tbsp freshly squeezed lemon juice
- ground cinnamon to sprinkle the mango mix to taste
Instructions
- Preheat oven to 375 F degrees.
- Melt the butter. Then pour it into a 13"x 9"x 2" baking (or lasagna) pan.
- In a bowl, using a fork combine well the flour, half the granulated sugar, baking powder and salt. Stir in the milk, mixing until just combined. Pour this batter over the butter. Do not stir them together.
- Combine the frozen mango chunks, lemon juice, and remaining half of granulated sugar and several dashes of ground cinnamon and bring to a boil over high heat, 3 to 5 minutes, stirring constantly. Pour the mango mix over the batter. Do not stir them together.
- Depending on your oven, bake from 38 – 45 minutes, until the bread top is golden brown. Serve warm or cold, on its own, with a dollop of whipped cream or with vanilla ice cream.
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