Make this Easy Mango Cobbler Recipe in under 20 minutes. This quick and easy Southern dessert is a great fix for eating something sweet, summery, and delicious (vegetarian).
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About Mango Cobbler
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. It’s perfect for serving right out of the oven, topped with vanilla ice cream.
Mango cobbler has crispy and crumbly oats topping and gooey sweet fruit, making it 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 to satisfy your sweet tooth after everyday meals.
You may like some more mango recipes
- Mango Jam
- Mango Falooda
- Malaysian Mango Salad
- Mango Kulfi
- Mango Sticky Rice
- Mango Smoothie Bowl
- Mango Chia Pudding
- Mango Sago
- Mango Shrimp Ceviche
Ingredients
For The Mango Mixture – To make the mango mixture, you will need fresh ripe mangoes, granulated white sugar, unsalted butter, vanilla extract, and cornstarch.
Choose ripe and juicy mangoes to make this cobbler: Florida mangoes, Champagne mangoes, or Indian varieties like Alphonso or kesar 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.
This dessert can be made using frozen mangoes too. Thaw the frozen mango chunks before using them in the recipe.
Cornstarch is used for thickening the mixture.
Use a good quality vanilla extract, as it enhances the flavor and aroma of the mango mixture.
To make this dessert, you can also use other fruits such as strawberries, peaches, apples, and blueberries instead of mango. You can also use a mix of different fruits.
For The Topping – The crumbly topping is made with all-purpose flour, rolled oats (old-fashioned oats), baking powder, granulated white 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. You can replace cardamom with ground cinnamon too.
Make sure the butter is cold and cut into small cubes.
How to Make Mango Cobbler
Make The Filling
Add
- 4 cups of peeled and diced mangoes (2-3 large mangoes)
- ½ cup granulated white sugar
- 4 tablespoon unsalted butter
- 1 tablespoon cornstarch
to a non-stick pan and mix well.
Cook for 10 minutes on medium heat until bubbly and thickened. Stir frequently while cooking.
Remove the pan from the heat and set it aside.
Make The Topping
Combine
- 1 cup all-purpose flour
- ½ cup old-fashioned oats (rolled oats)
- ½ teaspoon baking powder
- ½ cup granulated white sugar
- ½ teaspoon ground cardamom
in a medium-sized mixing bowl.
Add 8 tablespoon cold unsalted butter (cut into 1-inch cubes) to the bowl and mix using your fingertips to make a crumbly mixture. Do not overmix. You can also use a fork to mix the butter with the flour.
Note – The small pieces of cold butter prevent gluten development. It makes the crust flaky and crumbly. If the butter is softened, the crust will become hard, cracker-like.
Bake The Cobbler
Preheat the oven to 375 degrees F (190 degrees C).
Transfer the mango filling to an 8×8 baking pan and spread evenly.
Spread the flour mixture evenly over the mango mixture.
Keep the pan in the middle rack of the preheated oven and bake for 35-40 minutes until the edges are bubbling and the top is browned.
Remove the pan from the oven. Scoop out the hot cobbler in the serving bowls using a large spoon. Top with vanilla ice cream or whipped cream, and serve warm.
Frequently Asked Questions
Yes, you can use a different types of flour for mango cobblers, such as whole wheat flour, almond flour, or gluten-free flour. Just keep in mind that the texture and taste may be slightly different.
Yes, you can use a different sweetener for mango cobblers, such as brown sugar, honey, or maple syrup.
Serving Suggestions
Top the mango cobbler with vanilla ice cream or whipped cream, and sprinkle a little cardamom powder. Serve it as a delicious dessert after your weekend meals. I sometimes enjoy it as a snack whenever I am hungry.
Storage Suggestions
This mango cobbler will last in the fridge for about 2 days in an airtight container. You can reheat it in the oven at 250 degrees f until nice and warm before serving.
You can also prep the mango filling beforehand and store it in the fridge for 3-4 days. Just make the fresh topping and bake.
Freezing is not recommended for this dessert.
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Recipe Card
Easy Mango Cobbler Recipe
Ingredients
- 4 cups peeled and diced ripe mangoes
- ½ cup granulated white 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 white sugar
- ½ teaspoon ground cardamom
- 8 tablespoons cold unsalted butter (cut into 1-inch cubes)
Instructions
Make The Filling
- Add mangoes, sugar, butter, and cornstarch to a non-stick pan and mix well.
- Cook for 10 minutes on medium heat until bubbly and thickened. Stir frequently while cooking.
- Remove the pan from the heat and set it aside.
Make The Topping
- Combine all-purpose flour, oats, baking powder, sugar, and ground cardamom in a medium-size mixing bowl.
- Add cold unsalted butter cubes to the bowl and mix using your fingertips to make a crumbly mixture. Do not overmix. You can also use a fork to mix the butter with the flour mixture.
- Note – The small pieces of cold butter prevent gluten development. It makes the crust flaky and crumbly. If the butter is softened, the crust will become hard cracker-like.
Bake The Cobbler
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer the mango filling to an 8×8 baking pan and spread evenly.
- Spread the flour mixture evenly over the mango mixture.
- Keep the pan in the middle rack of the oven and bake for 35-40 minutes until the edges are bubbling and the top is browned.
- Remove the pan from the oven. Scoop out the hot cobbler in the serving bowls using a large spoon. Top with vanilla ice cream or whipped cream and serve warm.
Billie Rhodes
I made this with frozen mango, strawberries & blueberries (thank you Costco!). I increased the sugar by 1/8 c. I did not have any rolled oats, but had some Strawberries & Cream Quaker oats which turned out GREAT as a substitute (a happy discovery!).
This recipe has a great ratio of wet ingredients vs. dry. I enjoyed mine with a splash of half & half as I thought the ice cream might steal the cobbler’s thunder. Cheers!