Surprise your guests with this tropical fruit cobbler made with mango and coconut. A great alternative to tried and true peach!
Prep Time 15minutes
Cook Time 1hour
Author Salty Tooth
For the batter
1 1/4cupall purpose flour
1teaspooncoarse sea salt
1/2teaspoonfine sea salt
For the fruit filling
60ouncesjarred mango slices in their juice(about 1 1/2 quarts, 7 1/2 cups or 5-6 medium-sized fresh mangoes)
1teaspoonfreshly squeezed lemon juice(if you are using fresh mangoes)
1/8teaspoonfine sea salt
Preheat oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch ceramic baking pan by lightly spraying coconut cooking oil. Alternatively, you can use about 3 Tablespoons of melted butter.
If you are using fresh mangoes, remove the skin and pit and cut into slices or cubes.
In a large pot (at least 3 quarts), add the mango slices with their juice, salt, and sugar over medium-high heat. If you are using fresh mangoes, add lemon juice.
In a small ramekin, use a fork to mix cornstarch with 1/4 cup water. Pour into the pot with the mangoes and bring to a boil. Reduce heat to medium-low heat and allow to cook down until the juices thicken slightly, stirring occasionally, approximately 15 minutes.
Remove the pot from the heat and stir in the coconut extract.
In a large mixing bowl, combine the dry ingredients for the batter together. Stir in the coconut milk, taking care not to overmix.
In the prepared baking pan, pour the batter and spread until the bottom of the pan is covered. Place the mango slices on top of the batter and pour the remaining fruit juice on top.
Place the pan in the middle rack of the pre-heated oven, and bake for approximately 45 minutes or until the crust is browned and the mango is tender and bubbly.
Allow to cool for at least 10 minutes before cutting. Serve warm with freshly whipped cream or a scoop of vanilla ice cream.
I prefer to keep the mango slices whole for presentation purposes. The mango slices will become spoon tender after baking and are easy enough to cut with a spoon; however, you can cut the mango slices into smaller pieces prior to baking if you like.If using an 8-inch x 12-inch pan for this recipe, ensure it is at least 3-inch deep to prevent overflow.Substitute granulated sugar for coconut sugar for a little extra coconutty flavor and a beautiful dark brown cobbler.Some coconut milk is better than others. I like to use the Sprouts brand.