Mango Raspberry Cobbler
Indulge in the tropical sweetness of this Mango Raspberry Cobbler, a delectable twist on a classic fruit dessert. Juicy mangoes and vibrant raspberries are tossed with a touch of lemon juice and cornstarch for a perfectly thickened filling that bubbles beneath a soft, golden biscuit topping. Made with simple pantry staples like flour, sugar, and real butter, the biscuit dough comes together quickly and is elevated with a sprinkle of turbinado sugar for a delightful crunch. This dessert bakes to a warm, bubbling perfection in just 40 minutes, making it the ultimate treat for summer gatherings or cozy nights at home. Serve it warm with a scoop of vanilla ice cream or whipped cream for a luscious finish that will have everyone asking for seconds. Perfect for mango lovers and fans of fruity desserts, this cobbler is a tropical delight you won’t want to miss!
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Recipe Information
Ingredients
- 3 cups Fresh mangoes, peeled and diced
- 1.5 cups Fresh raspberries
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cups Unsalted butter, cold and diced
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or equivalent.
In a large bowl, combine the diced mangoes, raspberries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs.
In a small bowl, whisk together the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix; the dough should be slightly sticky.
Using a spoon or your hands, drop dollops of the dough onto the fruit mixture, leaving some gaps to allow steam to escape. Sprinkle the top with turbinado sugar, if desired, for added crunch and sparkle.
Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
Remove the cobbler from the oven and let it cool slightly for 10-15 minutes to allow the juices to thicken.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent dessert!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 49.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 340 mg | 7% | |
*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.
