Celebrate the [unofficial] start of summer with this delicious mango & mixed berry cobbler – the perfect dessert for your Memorial Day table!
This month blew by my face faster than a tornado. True, I was out of the country for most of it, but still. I’m still soaking up springtime, y’all, I’m not ready for summer, both in body and in mind. But, such is life, and I’m kind of excited to embrace the heat, the longer days, the beach weekends, the evening hammock and wine nights and the long walks under the oaks that come with my first summer as an transplant Southerner.
Although I’ve just been here a few months, I know one thing is for sure – southerners love their desserts, and celebrate any day, week, month, season change, birthday, Tuesday or season finale with one. To pay homage to my new roots, I decided to honor the change of the seasons with the most suitable of sweets – a mango & mixed berry cobbler.
To me, you can’t have summer without mango. It’s fleshy, perfectly sweet and oh-so-juicy, not to mention amazingly versatile. You can use them in smoothies, muffins, ice creams, pies or even savory dishes like chicken salad or guacamole. I’ve tried it every which way and can’t decided which my favorite is – because they’re all so good, refreshing, light and, well, summery.
My love for this fruit knows no bounds, so when the Mango Board asked me to partner with them to feature a recipe using the succulent Ataulofus mango, I *literally* jumped at the chance. This variety of mango is one of my favorite, since the seed is smaller than an average mango resulting in more juicy, delicious flesh. Because of this, I knew almost immediately I wanted to marry this beautiful fruit with other fresh ingredients, like blackberries and raspberries, and bake it all into a deliciously fragrant cobbler.
Because I live in the south and cobbler is a religion, y’all (along with spiked sweet tea, but that’s for another post entirely). Truly though, summertime is nota time to be spent sweating over the stove, which is why this dessert is a favorite. It’s mixed, baked and enjoyed in less than 60 minutes. As someone who likes to host parties and entertain, 60 minutes or less is all I want to spend away from my guests (and the wine bottle). That’s why this little number is gracing my Memorial Day shindig menu.
Whether you’re ready or not, it’ summertime – so let’s cheers with this fresh, delicious and amazing mango & mixed berry cobbler!
Mango & Mixed Berry Cobbler
Serves about 8.
Prep time: 15 minutes
Cook time: About 40 minutes
Total time: 55 minutes
For the filling:
- 3 cups peeled and chopped mangos (I used the Ataulofus variety)
- 1 1/2 cup blackberries
- 11/2 cup raspberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 tablespoons honey
- 3 tablespoons all purpose flour
For the topping:
- 1 cup all purpose flour
- 1/3 cup almond meal
- 1/3 cup + 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 6 tablespoons butter, chilled
- 1 egg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla bean extract
- Preheat oven to 350 degrees F. Liberally grease a baking dish (9 x 13, 8 x 8 or 11 x 7) with nonstick cooking spray. Sprinkle with flour.
- In a mixing bowl, carefully toss the fruit with the lemon juice, lemon zest, sugar, honey and flour. Sprinkle in the apple pie spice and toss to combine. Cover and let rest for about 10 minutes.
- In another bowl, carefully whisk the flour, almond meal, sugar, and baking powder together. Using a pastry knife, cut in the butter until mixture resembles sand. Mix in the egg, cinnamon and vanilla and stir until fully combined.
- Spread the fruit over the bottom of the pan. Sprinkle the topping over the fruit filling.
- Bake for about 40 – 42 minutes, or until topping is golden brown and fruit is bubbly. Serve with whipped cream or ice cream and enjoy!
Nutritional information per serving:
Fat: 12.5 grams
Carbohydrates: 62.5 grams
Fiber: 1.2 grams
Protein: 4.6 grams
Weight Watchers Points: 10
NOTE: THIS POST WAS SPONSORED BY THE MANGO BOARD. HOWEVER, ALL OPINIONS AND STATEMENTS ARE MY OWN.