Mango Cobbler Recipe: How to Make Mango Cobbler
Written by MasterClass
Last updated: Jul 2, 2024 • 3 min read
Mango cobbler is a sweet, rustic dish consisting of a baked fruit filling topped with buttery biscuit dough. This easy recipe makes a tasty mango cobbler that can be constructed in minutes.
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What Is Mango Cobbler?
Mango cobbler is a rustic, freeform dessert made with fresh mango, sugar, and semi-sweet biscuit dough. Named after the cobblestone-like pattern the dollops of dough form atop the macerated fruit layer, cobbler is a rustic relative of pies and crumbles. Similar to blackberry cobbler, peach cobbler, and apple cobbler, mango cobbler is a quick and easy-to-execute dessert suitable for all levels of bakers.
4 Tips on Making Mango Cobbler
Like other fruit cobblers, mango cobbler is a simple dessert that comes together in a matter of minutes. In spite of the ease of constructing mango cobbler, there are a few tips that you can follow to yield a perfectly crumbly mango cobbler.
- 1. Use fresh or frozen fruit. Fresh, ripe mangoes will produce the best-tasting cobbler, but you can substitute an equal portion of unthawed frozen mangoes in your recipe if you don’t have access to fresh mangoes. Avoid using canned diced mango, which can result in a soggy cobbler due to its extra juices.
- 2. Always add starch. Adding a starch, like cornstarch or baking powder, to the mango layer will help to soak up the juices and thicken the filling. Not adding starch to the fruit is likely to result in a soppy cobbler.
- 3. Leave a little space between cobbler dough. Make sure to leave some space between your clusters of cobbler dough when you spread it over the fruit base of your cobbler. This will leave some venting space for your fruit to bake beneath the cobbler, preventing too much steam from getting caught in your dough and making it soggy.
- 4. Use a food thermometer. Use a food thermometer to check the bake of your cobbler dough before you remove it from the oven. Insert the thermometer through the thickest part of the dough. The topping is ready to eat when it reaches a temperature of 200 degrees Fahrenheit.
Mango Cobbler Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
For the filling:
For the topping:
- 1
Preheat the oven to 380 degrees Fahrenheit.
- 2
Add the mango, sugar, lemon juice, cornstarch, and vanilla extract to a medium bowl. Stir the mango mixture to combine, and set it aside. This is your fruit-filling mixture.
- 3
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Using your hands, work the cubed butter into the dry ingredients until it resembles the texture of breadcrumbs. This will become your cobbler topping.
- 4
In a small bowl or measuring cup, whisk together the egg, vanilla, and ½ cup of buttermilk.
- 5
Add the buttermilk to the flour mixture and stir together using a rubber spatula or your hands until all of the ingredients are combined.
- 6
Spread the fruit filling out in a single layer in a large baking dish or cast-iron skillet.
- 7
Using your hands, tear off a palm-sized portion of dough and place it over the fruit. Repeat this process with the remaining dough, leaving space between the pieces to create a cobbled effect.
- 8
Brush the top of the dough with the remaining buttermilk and sprinkle with the Demerara sugar.
- 9
Bake your cobbler until the dough is golden brown and the mango filling is thick and bubbling, which should take about 45 minutes.
- 10
Let the cobbler cool slightly before serving. Top with a dollop of whipped cream or a scoop of vanilla ice cream.
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