Summer Mango Cobbler


-32 ounces of chopped ripened mango 

-The juice of 1 lemon

-1 teaspoon cornstarch 

-1/3 cup granulated sugar 

-2 cups all purpose flour 

-3/4 cup powdered sugar 

-1 tablespoon baking powder 

-3/4 teaspoon salt 

-1/2 cup butter (room temp) 

-1 cup half and half 



1.) Combine the chopped mango with the lemon juice, corn starch and granulated sugar into a bowl. Mix well. Pour this mango mixture into a sprayed 9×13 pan. 

2.) In a separate bowl, add the flour, salt, baking powder and powdered sugar. (Tip: Sift everything through a sieve if you have one so as to avoid dry clumps.) 

3.) To this dry mixture, add room temp butter. Chop the butter into small pieces so it gets incorporated well. You can  also use a food processor to incorporate all the ingredients if you’d like. 

4.) After the butter is mixed in, add the half and half to the dough mixture. Mix well. 

5.) Pour the batter on top of the mangos in the tray. It will not completely cover the mixture and that’s ok! Cobbler is not meant to look perfect. 

6.) Bake at 350 degrees for approximately 55 minutes to 1 hour.


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