Just look at this absolutely delicious mango cobbler dessert! OK, admit it. You just smashed your display screen trying to grab some of that juiciness didn’t you? If you did, I totally get it. It’s totally worth the damaged hand and the screen bill to get a bite out of this juicy mass of goodness! My favorite part of this mango cobbler is the deliciously buttery crust (so I made a little extra), the lovely contrast of the warm pastry crust mixed with the cold refreshing ice cream scoop on top (or whip cream)… coupled with the addition of a dash of my secret ingredient, rose water (yeah… you know… because normal water is so last century…Lol!) to the juicy mango center. I discovered that rose water adds a wonderful complexity and a touch of class to this dessert that is far from store bought. It’s always fun getting people to guess the secret ingredient when they are perceptive enough to its unique flavor in desserts.
I used champagne mangoes (don’t they just look lovely?) because they are quite sweet and juicy and not very fibrous which lends itself very well to the creamy center I was going for in this recipe; of course, you may feel free to use any other mango you wish. Even frozen slices of diced mango will suffice for this mango cobbler. If you don’t have enough mangoes, go ahead and add some peaches or apples to complement the mango filling. You’ll still be able to enjoy the soft, juicy center almost reminiscent of peach or apple pie but with the nice tropical edge of the sweet mango flavor! So roll up your sleeves, give yourself about an hour and some in the kitchen, and get ready to enjoy this tasty slice of dessert heaven!
Of course that’ll probably work out better after visiting the doctor first, you know… with the broken hand and all.
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Mango Cobbler Recipe
FOR THE MANGO FILLING
- 4 cups of fresh or frozen mango chunks if you are using frozen allow to thaw
- 1 tsp rosewater
- 4 tbsp sugar
- 1 tsp lime juice
FOR THE CRUST
- 1 1/2 cups self rising flour
- 1 1/2 cups of milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- In a sauce pan, cook mango, sugar, and lime juice for about 1 minute, or until the mango starts to bubble slightly. Once the mango filling is warmed up, set aside and allow to cool slightly.
- Preheat oven to 350F. While the oven is preheating, place butter in a baking dish ( I used a 9×9 baking dish) in the oven to melt the butter.
- While the butter is melting, combine the self rising flour, sugar, milk and salt and whisk together till there are no lumps.
- Once the butter is melted, pour in the flour mixture into the same baking dish without mixing the butter into the flour mixture.
- In the warm mango mixture, add the rosewater and mix.
- Ladle in the mango gently into the batter without mixing.
- Bake in the oven for 45-50 minutes. You'll know your recipe is done once the crust is beautifully golden brown on the top.
- Allow the cobbler to cool for 10 minutes, then serve warm with some ice cream, or whip cream.