Mango Cobbler with Coconut Whipped Cream

Recipe: Mango Cobbler with Coconut Whipped Cream

Ingredients

For the filling:
4 pounds ripe mangos, peeled and sliced into 1/2-inch pieces
1/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon salt

For the topping:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
1 large egg, lightly beaten
1/3 cup buttermilk
1/4 cup unsweetened coconut chips
Coconut Whipped Cream, for serving

Directions

Preheat the oven to 400°F. Place all the filling ingredients in a large bowl and toss to coat mango slices evenly. Transfer to a 9-inch square baking pan and bake for 15 minutes.

Meanwhile, make the topping. Mix together the flour, sugar and salt in a medium bowl. Use a pastry cutter or your hands to rub butter into the mixture until it looks like coarse meal. Add the beaten egg and buttermilk, and stir until the dry ingredients are just moistened. Spoon the batter over the hot mango mixture in 9 evenly-spaced clumps 

Bake for 25 to 30 minutes, or until the topping is golden brown. Let cool for at least 15 minutes. Meanwhile, spread coconut chips evenly on a rimmed baking sheet and bake for 1 to 2 minutes, until golden brown. Remove immediately from the hot pan and sprinkle over the cobbler.

Serve warm or at room temperature, with a dollop of coconut whipped cream on each serving. (Be aware that the cream will melt quickly if the cobbler is warm.)

Serves 6

Prep time: 20 minutes

Total time: 1 hour

Idea from: The Kitchn

More info about Fruit Trees: http://www.plantogram.com

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