What’s better than peach cobbler? Peach mango cobbler! The mango adds just enough of a tropical flavor to bring new life to the southern classic. Whether you serve it warm with ice cream or eat it right out of the fridge, I’m sure it won’t last long.
Ingredients:
6 peaches
2-3 mangoes
3/4 c. sugar
3/4 c. brown sugar
1/4 tsp cinnamon
1 tsp lemon juice
1 tsp corn starch
2 c. flour
2 tsp baking powder
1 tsp salt
1 1/2 stick butter, cold and cut into small pieces
1/2 cup boiling water
I will start off by saying, the hardest part of this recipe is the peeling and cutting of the fruit. Once you get past that step, its quick and easy!
The first thing you will need to do is peel and cut the peaches. To me, the easiest way to remove the skin from peaches is to blanch them. You do so by boiling water in a large pot. First score the peaches by making an x on the bottom with a knife. Next, drop peaches in for about a minute. After the minute is up, remove the peaches (I use a slotted spoon) and switch them to a bowl filled with cold water. Leave them in the cold water for at least a minute. Then you should be able to easily peel the skin off!
To cut the peaches, I cut the peaches in half and remove the pit. Next, I sliced the peaches and then cut each slice into halves or thirds. Cutting them this way helps the peaches and diced mango mingle together better. Place the cut peaches into a bowl.
For the mangoes, I cut the mango around the pit and then scored the halves, then cut the cubed pieces off of the skin. Unfortunately, I forgot to take pictures of this process for you, but there are a lot of videos and pictures if you search google for how to cut a mango!
Add the mango to the bowl with the peaches. Add in 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 tsp cinnamon, 1 tsp lemon juice, and 1 tsp corn starch. Mix to evenly coat the fruit and pour into a baking dish. I used a large casserole dish that is about 9×13.
In another bowl, combine flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, baking powder, and salt. Blend the cold butter into the mixture with your fingertips, a fork, or a pastry blender. Blend until the mixture is a coarse meal. Add in the boiling water and mix until just combined.
Drop the batter over the peaches by the spoonful and spread relatively evenly. This is difficult to do without mixing the fruit all around. It doesn’t have to be perfect. Taste>look!
Bake for about 35-45 minutes or until the topping is golden brown and your fruit is bubbling. Allow to cool for at least 10 minutes before digging in. Enjoy!
Peach Mango Cobbler
Ingredients
Fruit Filling
- 6 peaches, cubed
- 2-3 Mangoes, cubed Depending on the amount of mango you want to shine through
- ¼ c granulated sugar
- ¼ c brown sugar
- ¼ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp corn starch
Topping
- 2 c flour
- ½ c granulated sugar
- ½ c brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ sticks butter cold, cut into small pieces
- ½ c boiling water
Instructions
- Preheat oven to 425 °F
- Peel and cut peaches. I blanch the peaches to remove the skin easily. I sliced the peaches and then cut the slices in halves or thirds.
- Cube the mango. I cut around the core of the mango and then sliced.
- In a large bowl, combine peaches, mango, granulated sugar, brown sugar, cinnamon, lemon juice, and corn starch. Mix to evenly coat and pour into a large baking dish. (I used a casserole dish about 9×13)
- In another large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. After mixed, blend in the butter with your fingertips, a fork, or a pastry blender. Mix the butter in until a coarse meal.
- Stir in boiling water to flour mixture and mix until just combined.
- Pour batter over fruit mixture by spoonful drops. You can sprinkle the batter with cinnamon sugar before baking if you want.
- Bake until the topping is golden brown, about 35-45 minutes. The fruit should be bubbling as well.
