Easy & Rustic Mango Cobbler for a Date Night

So.. mango cobbler.. where do I start because for the past 2 weeks I have been making cobblers. It is a new addiction of me. This is just so simple to make and soooo GOOD. Someone send some help because I can’t stop eating them with lots of vanilla ice cream. I tried so many versions now, different toppings, different fruits, I feel like this cobbler expert now, despite the fact that I only made my first one 2 weeks ago too. I tried cobbler with plums, apple, peach and mango. Unexpectedly the mango cobbler became my favorite one. Its just so good and the mango is so juicy and yum which contrasts so nicely against the crunchy and buttery topping.

Topping is also very important for cobbler. I mean cobbler on itself is amazing, but cobbler with some icecream is way more amazing. So top it off with some vanilla ice cream or go fancy like me with some vegan ice cream from Duck Island. It’s one of my favorite brands and I just ate this cobbler with some coconut caramel sesame peanuts & CHOCOLATE ice cream. Yes it sounds like much, but it’s sooo good.

I think this might be the moment to stop talking about it, before I get new ideas to make another one… No one would complain tho if I did. I feel like you can use this recipe with any type of fruit, just swap the mango slices for any type of other fruit like plum, berries or peach slices. This is just a staple recipe and if you master it you can make it with whatever you have laying around or in your backyard.

So let’s get to this mango cobbler shall we?

Ingredients

To fill up a 9 x 13 inch baking pan:

• 200 g | 2 cups of all purpose flour
• 100 g | 1/2 cup white sugar
• 100 g | 1/2 cup packed brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 12 tbsp chilled butter
• 120 ml | 1/2 cup boiling water

Mango cobbler filling:

• 4 cans (425g each)of sliced mangos in light syrup or 800g fresh mango sliced in thin slices
• 1 tsp chinese five spice
• 1 tbsp lemon juice
• 2 tbsp brown sugar

Method

• Heat your oven to 210°C or 425ºF.
• Start of with your filling so it can absorb all of the flavours. Put your mango slices in a bowl and if you are using canned mango, you can use a few tablespoons of the syrup but you can drain the rest. Add the spice, lemon juice and brown sugar, give it a good mix and put it aside.
• In a large mixing bowl add your flour, the sugars, baking powder, salt and cinnamon and give it a good mix with a whisk.
• Now grate your cold, chilled butter into your flour mixture. Also add in your boiled water and give it a quick mix so it becomes a nice dough.
• Spread your filling into a baking pan and evenly distribute your dough over the filling. You can just do this with your hands. I just like to take chunks of dough or scoop it out with a tablespoon and put them over your mango filling.
• Bake in your oven for 28 minutes or until the topping looks golden. Try to let it cool down a bit when you remove it from the oven and enjoy warm with some ice cream on top!

I hope you liked this recipe, please share your bakes with me on instagram! You can also try these almond Amaretti Cookies or this Focaccia if you are in for something more savoury.