Mango cobbler is a peach of a pie

August 15, 1993|By Charlotte Balcomb Lane | Charlotte Balcomb Lane,Orlando Sentinel

Mangoes, sometimes called "apples of the South" because they thrive in tropical regions, have a tempting flavor and an appetizing floral aroma. They're delicious in a Florida mango cobbler.

When shopping for mangoes, choose fruit with a distinct aroma and a deep, orange-red color. It should be soft but not mushy to the touch. When ripe, mangoes yield to gentle pressure, similar to a peach.

Florida mango cobbler

Serves 8


2 cups fresh mango chunks

1/4 cup sugar, more or less, depending on sweetness of the fruit

2 tablespoons cornstarch

2 tablespoons lemon juice


3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

4 tablespoons sugar

3 tablespoons rice bran oil or canola oil

1/2 cup buttermilk

1 tablespoon sugar mixed with 1/2 teaspoon cardamom

Heat oven to 400. Coat a 9-by-9-inch baking pan or an oval cobbler dish with nonstick cooking spray.

For filling, combine the sugar and cornstarch in a large bowl. Stir in the lemon juice to make a paste. Add the fruit and toss well. Set aside.

For dough, stir together flour, salt, baking powder and 4 tablespoons of sugar. Combine oil and buttermilk and stir in with a fork to make a lumpy batter. Spread 1/3 of the batter in a very thin layer across the bottom of the prepared pan.

Toss the mango mixture again and pour over batter in pan. Spoon remaining dough mixture in dollops over fruit mixture. Sprinkle surface and dough with cardamom and sugar mixture. Bake on the middle oven rack for 15 to 18 minutes or until dough is golden brown and fruit is bubbling. Cool before serving.

Test-kitchen notes: Peel fruit over a bowl to catch juice. Add juice to cornstarch, sugar and lemon mixture. If there is more than 1/2 cup of juice, increase cornstarch by 1 teaspoon. To cut a mango, lay it flat and slice lengthwise along one side of the large seed. Turn over and slice lengthwise along the other side of the seed. Trim fruit off the ends and around the seed.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.