Fresh Mango Cobbler

Mango cobbler with whipped cream
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
401 Calories
9g Fat
80g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 401
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 19%
Cholesterol 9mg 3%
Sodium 313mg 14%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 14%
Total Sugars 55g
Protein 4g
Vitamin C 69mg 345%
Calcium 126mg 10%
Iron 2mg 9%
Potassium 394mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This mango cobbler is a delicious dessert and a nice alternative to a peach or apple cobbler. Fresh mangoes are peeled and sliced or diced and then simmered with a thickened syrup mixture. If you don't have fresh fruit, feel free to use frozen sliced or diced mangoes in the cobbler. You might find ready-to-eat sliced mango in the produce section of your local supermarket.

Fresh lemon juice and cinnamon-sugar flavor the sweet fruit filling perfectly. The straightforward drop biscuit dough takes just a few minutes to prepare, and it makes a fabulous topping.

If you don't have enough mangoes for the filling, add some fresh sliced peaches or apples to the saucepan with the mango slices. Or for contrasting color and flavor, add some fresh blueberries—uncooked—to the baking dish along with the hot cooked mango slices.

The cobbler is delicious served hot, cold, or at room temperature. Add a scoop of ice cream or top it with freshly whipped cream and some extra cinnamon-sugar.


  • 4 mangoes

  • 1 cup sugar, divided

  • 1 1/2 tablespoons cornstarch

  • 1 cup water

  • 1 tablespoon lemon juice

  • 2 teaspoons unsalted butter, cut into several small pieces

  • 1 1/2 tablespoons cinnamon sugar

  • 1 cup (128 grams) all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 tablespoons shortening

  • 1/2 cup milk

Steps to Make It

  1. Preheat the oven to 375 F.

  2. Spray a 1 1/2-quart baking dish lightly with nonstick cooking spray.

  3. Peel and slice—or dice—the mangoes. You should have about 4 cups.

  4. In a medium saucepan, combine 2/3 cup of the sugar with the cornstarch. Stir to blend. Add the water and lemon juice along with the mango.

  5. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the fruit is just tender.

  6. Pour the hot sliced mango and syrup into a 1 1/2-quart baking dish; dot with butter and sprinkle with the cinnamon sugar.

  7. In a medium bowl, combine the flour, the remaining 1/3 cup of sugar, baking powder, and salt; blend well. Cut the shortening into the flour mixture until it resembles coarse meal. Add the milk and stir to blend.

  8. Drop spoonfuls of the dough over the hot fruit mixture.

  9. Bake in the preheated oven for about 25 to 30 minutes, or until the topping is golden brown.

  10. Serve the mango cobbler warm or cold with ice cream or whipped cream.


  • Cinnamon Sugar: Blend 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon; stir well and sprinkle it over the fruit.
  • When shopping for fresh mangoes, look for fruit that gives slightly when gently squeezed; a ripe mango will be fragrant as well. Color is not an indication of ripeness. To speed ripening, keep unripe mangoes at room temperature until they ripen or put them in a bag with a banana or an apple. Store ripe mangoes in the refrigerator for up to 5 days, or freeze sliced fresh mangoes for up to 6 months.

Recipe Variation

  • If you prefer, replace the shortening with an equal amount of butter.

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