- 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
- 1 cup self-rising flour
- 1 tablespoon sugar
- 3 tablespoons shortening
- 1/2 cup 2% milk
- 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.
Originally published as Mango Cobbler in Farm and Ranch Living June/July 2010, p36
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