Total TimePrep: 25 min. Bake: 20 min.
- 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 11x7-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.
Editor's NoteAs 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.
Nutrition Facts1 each: 244 calories, 6g fat (2g saturated fat), 5mg cholesterol, 200mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 2g protein.
Originally published as Mango Cobbler in Farm and Ranch Living June/July 2010
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