Mango and Raspberry Cobbler

  • Serves: Serves 8
  • Views: 5438

Recipe by Sarah Phillips © 2008 Sarah Phillips

Mangoes are just as good a peaches in cobblers and pies. Keep the cobbler dough on file to use with other fruit fillings--it's a winner.

8 ripe mangoes, pitted, peeled and cut into l/2-inch thick slices
1 1/2 cups granulated sugar
3 cups fresh raspberries
Zest and juice of 2 limes
6 tablespoons unsalted butter, cut into pieces

1 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/3 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

8 tablespoons unsalted butter, chilled, cut into pieces
1 large egg
1/2 cup milk, approximately

2 tablespoons unsalted butter, melted
2 tablespoons sugar

1. To make the filling: Preheat the oven to 400 degrees F. In a large bowl, toss all the ingredients. Transfer to a 9- by 13-inch baking dish.

2. To make the cobbler: In a large bowl, sift the flour, sugar, cream of tartar, baking soda and salt. Using a pastry blender, cut in the butter until it looks like small peas. In a small measuring glass cup, beat the egg and add enough milk to measure 1/2 cup. Stir into the dry ingredients to make a soft dough--do not overmix. Drop large spoonfuls of dough randomly over the top of the fruit. For the topping, drizzle with the butter and sprinkle with the sugar.

3. Bake, covering the top with foil if it seems to be browning too quickly, until a toothpick inserted in the topping comes out clean and the juices are bubbling, about 45 minutes. Serve warm.

Store in the refrigerator for a few days.