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TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mango Cobbler in Farm and Ranch Living June/July 2010, p36

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.

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