Make this classic Southern mango cobbler in under 20 minutes. This easy and quick dessert is a great quick fix for the days when you want to eat something sweet, summery, and delicious. Here is how to make it.
As mango season is on its peak, try some other mango recipes that will definitely satisfy your taste buds – Mango Jam, Mango Falooda, Malaysian Mango Salad, Mango Kulfi, Mango Sticky Rice, Mango Smoothie Bowl and Mango Chia Pudding.
About This Recipe
Mango cobbler is an easy and quick dessert recipe where ripe juicy mangoes are cooked along with sugar, butter, vanilla, and cornstarch. This bubbly mixture is then topped with a crumbly cobbler topping made with flour and oats mixture. It’s perfect to serve right out of the oven topped with vanilla ice cream.
Mango cobbler has crispy and crumbly oats topping and gooey sweet fruit inside, which makes it just irresistible. Serve a scoop of vanilla ice cream or whipped cream on top, and see how this simple dessert becomes your favorite with just one bite.
This super easy dessert can be prepared using fresh or frozen mangoes. I cooked the mangoes along with sugar and cornstarch so that they thicken up and the cobbler is not watery.
You can serve it as a dessert for house parties, weekend meals or even to satisfy your sweet tooth after everyday meals.
For the Mango Mixture – To make the mango mixture, you will need ripe mangoes, sugar, butter, vanilla, and cornstarch.
Choose ripe and juicy mangoes to make this cobbler. Florida mangoes, Champagne mangoes, or Indian varieties like Alphonso work great.
To check if the mango is ripe, gently press it. It should be slightly soft and give back a little. It should also smell fruity and sweet.
You can adjust the amount of sugar according to your taste. Cornstarch is used for thickening the mixture. Also, use a good quality vanilla extract, as it really enhances the flavor and aroma of the mango mixture.
You can also use other fruits such as strawberries, peach, apples, blueberries instead of mango to make this dessert.
For the Topping – The crumbly topping is made with all-purpose flour, rolled oats, baking powder, sugar, ground cardamom, and cold unsalted butter.
A mixture of all-purpose flour and oats gives that perfect crispy top and baking powders help it to rise. I love how a little amount of ground cardamom adds so much flavor to this crusty topping.
Make sure the butter is cold and cut into small cubes.
How to Make Mango Cobbler
Preheat the oven to 375 degrees F (190 degrees C).
Add 4 cups diced mangoes (2-3 large mangoes), ½ cup granulated sugar, 4 tablespoon unsalted butter, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch to a 9 inch cast iron skillet. You can use any oven-safe skillet if you don’t have a cast-iron one.
Cook for 10 minutes on medium heat until bubbly and thickened. Keep stirring frequently.
Combine 1 cup all-purpose flour, ½ cup old-fashioned (rolled) oats, ½ teaspoon baking powder, ½ cup granulated sugar, and ½ teaspoon cardamom powder in a medium-size mixing bowl.
Add 8 tablespoon cold unsalted butter (cut into 1-inch cubes) to the bowl and mix using a fork to make a crumbly mixture. You can also use your fingertips to mix the butter with the flour mixture.
Note – The small pieces of cold butter prevents gluten development and the flour from binding together. It makes the crust flaky and crumbly. If the butter is softened, the crust will become hard cracker-like.
Top the mango mixture with the flour mixture and pop the skillet in the middle rack of the oven.
Bake for 35-40 minutes until the edges are bubbling and the top is browned. Remove the skillet from the oven. Scoop out the cobbler in the serving bowls using a large spoon. Top with vanilla ice cream or whipped cream and serve warm.
Top the mango cobbler with vanilla ice cream or whipped cream and sprinkle a little cardamom powder on top. Serve it as a dessert after your weekend meals. I sometimes enjoy it as a snack whenever I am hungry.
This mango cobbler will last in the fridge for about 2 days in an airtight container. You can just reheat it in the microwave until nice and warm for serving.
If you want to make it fresh, you can prep ahead of time such as prepare the mango mixture and store in the fridge. Assemble and bake it fresh, while you are ready to serve the dessert. I will not recommend freezing it.
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Mango Cobbler Recipe
- 4 cups peeled and diced ripe mangoes
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- 1 tablespoon cornstarch
For the topping:
- 1 cup all-purpose flour
- ½ cup old fashioned oats (rolled oats)
- ½ teaspoon baking powder
- ½ cup granulated sugar
- ½ teaspoon ground cardamom
- 8 tablespoons cold unsalted butter (cut into 1-inch cubes)
- Preheat the oven to 375 degrees F (190 degrees C).
- Add mangoes, sugar, butter, vanilla extract, and cornstarch to a 9 inch cast iron skillet. You can use any oven-safe skillet if you don’t have a cast-iron one.
- Cook for 10 minutes on medium heat until bubbly and thickened. Keep stirring frequently.
- Combine all-purpose flour, old-fashioned oats, baking powder, granulated sugar, and ground cardamom in a medium-size mixing bowl.
- Add butter cubes to the bowl and mix using a fork to make a crumbly mixture. You can also use your fingertips to mix the butter with the flour mixture.
- Top the mango mixture with the flour mixture and pop the skillet in the middle rack of the oven.
- Bake for 35-40 minutes until the edges are bubbling and the top is browned. Remove the skillet from the oven. Scoop out the cobbler in the serving bowls using a large spoon. Top with vanilla ice cream or whipped cream and serve warm.