Mango season will come to an end any day now in our part of Mexico. When that happens, it will be a readjustment of reality for me. It is so easy to get used to having fresh, sweet mangoes whenever I want, everyday. Well, before the harvest ends, here is a very easy mango cobbler to make. Once you have sliced mangoes ready, the few ingredients for the cobbler batter are mixed up in minutes. Into the oven. Out of the oven. And on a dish in front of you, topped with a cool scoop of yogurt, maybe homemade yogurt. Its smooth and tart coolness contrasts nicely with the warm sweetness of mango cobbler.
Like many of my baking recipes, this one is made with whole wheat flour, a minimum of sugar, and organic ingredients when available. I used Tommy Atkins mangoes.
- 3 ripe mangoes, sliced
- 4 tablespoons (2 oz./56 grams) organic butter
- 1 cup (4 oz./115 gram) whole wheat flour
- 1/4 cup ( 1.8 oz./50 grams) organic sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom, optional
- 1 cup (8 0z./240 ml.) milk
- 1/4 teaspoon salt
- 2 tablespoons sliced almonds plus 1 tablespoon organic sugar
Read recipe through completely. Pre-heat oven to 350 degrees F. (180 C.) Prepare and measure/weigh all ingredients.
Melt butter in a 9″x 9″ (about 22 cm. square) baking pan. Swirl to coat sides of pan with melted butter. Arrange half of mango slices in bottom of pan.
In a bowl, mix flour, sugar, salt, cardamom and baking powder briefly with a fork. Add milk, and stir just until dry ingredients are incorporated.
Spoon batter over mango slices. Arrange remaining slices on batter. Sprinkle with sliced almonds and 1 tablespoon of sugar.
Bake for 45-50 minutes, or until cake tests dry with a toothpick and is light brown. Dust with confectioners sugar and serve warm with plain yogurt.
This cobbler is extra fruity, because there are two layers of fruit, rather than the one layer found in most cobbler recipes. Extra fruit means extra fructose, resulting in a cobbler still very sweet, even with a minimum of sugar in the recipe.