This classic summer dessert gets a tropical twist with the addition of some juicy, ripe mangoes.
Starting out with a quick YouTube recipe by Simply Sara Kitchen, I added a few tweaks to really amp up the fruit factor in this cobbler. Instead of canned peaches (which are perfectly fine, in a pinch), I used about 4 cups of fresh mangoes and peaches.
RECIPE: Mango-Peach Cobbler (serves 4-6)
Ingredients:
- 2 ripe peaches, peeled and sliced
- 3 ripe mangoes, peeled and sliced
- 4 TBSP. salted butter, melted
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cardamom (optional)
- 1 cup self-rising flour
- 1 cup milk (I used whole milk)
- 1/2 tsp. vanilla extract
- 3/4 cup granulated sugar (divided)
Method:
Preheat the oven to 350 degrees.
In a 9"x13" pan, combine your sliced fruit with the melted butter, cinnamon, and cardamom. Stir gently and spread evenly in the pan.
Mix together the flour, milk, vanilla extract and most of the sugar in a bowl, then pour the batter on top of the fruit as evenly as possible. Don't worry; it will spread as it bakes. Sprinkle the remaining sugar on top of the batter. Bake for 1 hour, then cool for at least 20 minutes before serving.
Top with ice cream, whipped cream, or enjoy it just as it is.
Variations:
- While peaches and mangoes go really well together, you can also use tart berries for an extra burst of flavor. Blackberries and raspberries are a great, juicy addition in a cobbler.
- If you don't have self-rising flour, use 1 cup of all-purpose flour and 1 1/2 teaspoons of baking powder instead.
- Any kind of milk will do, even plant-based options!
- If you don't have the cardamom, just leave it out, but it imparts a unique bright flavor to the fruit mixture. Ginger would also be a good option with peaches and mangoes.
Do you have a favorite cobbler recipe? What are your favorite fruits to use? Let us know in the comments.
