Mango Cobbler Recipe

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Mango Cobbler Recipe

Prep: 25 min. Bake: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

4 cups chopped peeled mangoes (about 3 medium)
2/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch
1 tablespoon cold water
1 tablespoon butter
TOPPING:
1 cup self-rising flour
1 tablespoon sugar
3 tablespoons shortening
1/2 cup 2% milk

Directions

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 11-in. x 7-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. Yield: 8 servings.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving equals 244 calories, 6 g fat (2 g saturated fat), 5 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Mango Cobbler in Farm and Ranch Living June/July 2010, p36