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Mango Cobbler with Coconut Topping

Featured in the Honolulu Star-Advertiser on June 7, 2017.

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Ingredients:

Mango Cobbler with Coconut Topping

  • Non-stick vegetable spray

Filling:

  • 4 pounds ripe mangos, peeled and sliced into 1/2-inch pieces
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

For the topping:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 large egg, lightly beaten
  • 1/3 cup buttermilk
  • 1/4 cup unsweetened coconut chips
  • Whipped cream, for serving

Directions:

  1. Preheat oven to 400°F.
  2. Spray 9-inch square baking pan with non-stick vegetable spray.
  3. Place all the filling ingredients in a large bowl and toss to coat mango slices evenly.
  4. Transfer to baking pan and bake for 15 minutes.

Topping:

  1. Mix together flour, sugar and salt in a medium bowl.
  2. Using a pastry cutter, cut butter into flour mixture until it looks like coarse meal.
  3. Add the egg and buttermilk and stir until the dry ingredients are just moistened.
  4. Spoon batter over mango mixture.
  5. Bake for 25-30 minutes, or until topping is golden brown.
  6. Let cool for 15 minutes.
  7. Meanwhile, spread coconut chips evenly on a rimmed baking sheet and bake for 1 to 2 minutes, until golden brown.
  8. Remove immediately from hot pan and sprinkle over cobbler.
  9. Serve warm or at room temperature with a dollop of whipped cream on each serving.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including whipped cream):
400 calories, 14 g fat, 8 g saturated fat, 50 mg cholesterol, 250 mg sodium, 67 g carbohydrate, 5 g fiber, 43 g sugar, 6 g protein

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