Tropical Mango Cobbler
Here's our favorite "cuppa"cobbler but with a tropical twist perfect for summer! It's quick and easy to put together and my family has decided that they like it even better than peach. Plus it gives you another excuse to make homemade ice cream!
Ingredients
Instructions
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Step 1
Preheat oven to 350 degrees.
Place stick of butter in a 2 quart casserole dish and melt in the oven as it comes up to temperature. I love using a cast iron skillet for my cobblers, I use my 10.25 inch Lodge Blacklock skillet.
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Step 2
In a separate bowl mix together the flour, sugars, milk, vanilla and cinnamon. When butter is melted, remove the dish from the oven and add the wet mixture.
Then add both cans of mangoes and stir them into the wet mixture to distribute the fruit. I've made this cobbler a couple more times since I filmed it for the video and I've found that it works even better to slightly drain the juice from the fruit. Like just using the lid of the can as a strainer - by all means leave some of that goodness.
Bake uncovered for 30- 45 minutes until the top is beautiful and brown. I always put a baking sheet under my cobbler in case it decides to bubble over. Let it set after baking for at least 10 minutes then serve with ice or whatever else you might like. Enjoy!