Fresh Mango Cobbler Recipe

Ingredients

4 mango

1 cup sugar, divided

1 ½ tbsp cornstarch

1 cup water

1 tbsp lemon juice

2 tsp unsalted butter, cut into several small pieces

1 ½ tbsp cinnamon sugar

1 cup all-purpose flour

1 ½ tsp baking powder

½ tsp salt

3 tbsp shortening

½ cup milk

Preheat the oven to 375 degrees F.

Spray a 1½ 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 ⅔ 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 1½ quart baking dish; dot with butter and sprinkle with the cinnamon sugar.

In a medium bowl, combine the flour, the remaining ⅓ 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.