Mango Cobbler
A simple but fancy mango cobbler. The best part of this dessert is the deliciously buttery crust with a dash of a secret ingredient: rose water!
- Prep time
- 23 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups of fresh or frozen mango chunks (if you are using frozen allow to thaw)
- 1 tsp rosewater
- 4 tbsp sugar
- 1 tsp lime juice
- 1 1/2 cups self rising flour
- 1 1/2 cups of milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
Instructions
- 1
In a sauce pan, cook mango, sugar, and lime juice for about 1 minute, or until the mango starts to bubble slightly. Once the mango filling is warmed up, set aside and allow to cool slightly.
- 2
Preheat oven to 350F. While the oven is preheating, place butter in a baking dish ( I used a 9×9 baking dish) in the oven to melt the butter.
- 3
While the butter is melting, combine the self rising flour, sugar, milk and salt and whisk together till there are no lumps.
- 4
Once the butter is melted, pour in the flour mixture into the same baking dish without mixing the butter into the flour mixture.
- 5
In the warm mango mixture, add the rosewater and mix.
- 6
Ladle in the mango gently into the batter without mixing.
- 7
Bake in the oven for 45-50 minutes. You'll know your recipe is done once the crust is beautifully golden brown on the top.
- 8
Allow the cobbler to cool for 10 minutes, then serve warm with some ice cream, or whip cream.