Anyone who’s gone grocery shopping with me knows that I can’t pass up a sale. It’s a problem. I found myself with 8 mangoes for $2 the other day, and couldn’t figure out why the heck I did that. Eventually, I peeled them and froze the meat, expecting to add them to my morning smoothies. After a week of that not happening, I decided to whip together a cobbler. If you’re new here, cobblers are some of my favorite things to make, and I make a variety of sweet and savory. Not that I need the sweet, or event the load of pastry, but I can’t stand to waste food.
Which is why it’s hilarious that I buy fruits and veggies I’d never otherwise use, just because they’re on sale. It forces me to be inventive with my foods, especially since I enjoy savory more than sweet. I debated turning this into a mango and chili cobbler, but that seemed like a bad idea so late at night. So, I just made a dessert cobbler. I hope it makes it onto your spring table. It’s delightful at a barbecue.
- 1 Cup (125 g) All-Purpose Flour
- 1 Large Egg
- 1/2 Cup (77 g) Butter or Margarine
- 1/3 Cup (80 ml) Milk
- 1/4 Cup (60 g) White Sugar + 3 Tbsp (30 g) for sprinkling
- 1 tsp (4.2 g) Salt
- 1 Cups (225 g) Mangoes, Ripe
- 3 Tbsp (30 g) Sugar
Preheat Oven to 400ºF (200ºC).
Mix together Flour, egg, butter, salt, and 1/4 cup of sugar.
Stir 3 Tbsp. sugar in to mangoes.
Add to baking dish or pie pan.
Spoon dollops of topping batter onto the mango mixture.
Sprinkle remaining sugar over the dough.
Bake on middle oven rack until edges are golden brown (about 15 minutes), then turn on broiler for 1-3 minutes to crystalize sugar.