Mango and Strawberry Cobbler
Dive into the tropical sweetness of this Mango and Strawberry Cobbler, a vibrant twist on a classic dessert that's bursting with fresh, juicy fruit flavors! Ripe mangoes and succulent strawberries are coated in a luscious blend of sugar, lemon juice, and warm cinnamon, then topped with a buttery, golden biscuit crust that perfectly balances the tangy-sweet filling. This easy-to-make cobbler comes together in under an hour, making it the perfect dessert for a summer gathering or a cozy night in. Serve it warm with a generous scoop of vanilla ice cream or a dollop of whipped cream to elevate this comforting treat to the next level. Whether you're an experienced baker or a beginner, this mango-strawberry cobbler is sure to impress with its vibrant colors, irresistible aroma, and delectable flavor.
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Recipe Information
Ingredients
- 3 large Fresh mangoes
- 2 cups Fresh strawberries
- 0.75 cups Granulated sugar
- 2 tablespoons Lemon juice
- 0.25 cups All-purpose flour
- 0.5 teaspoons Ground cinnamon
- 0.125 teaspoons Salt
- 1 cups All-purpose flour (for topping)
- 0.25 cups Granulated sugar (for topping)
- 2 teaspoons Baking powder
- 0.125 teaspoons Salt (for topping)
- 0.25 cups Unsalted butter
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish lightly with butter or non-stick spray.
Peel and dice the mangoes into bite-sized pieces. Hull and halve the strawberries.
In a large bowl, combine the mangoes, strawberries, 3/4 cup granulated sugar, 2 tablespoons lemon juice, 1/4 cup flour, ground cinnamon, and 1/8 teaspoon salt. Mix until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.
In a separate bowl, prepare the topping by whisking together 1 cup flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt.
Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined, forming a sticky dough.
Using a spoon or your hands, drop dollops of the dough evenly over the fruit mixture, allowing some gaps for the fruit juices to bubble through.
Place the baking dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
Remove from the oven and let the cobbler cool for at least 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 507.9 g | 185% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 362.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 350 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
