This Mango Cobbler is the perfect easy dessert recipe. Delicious mangos are topped with a yummy, crisp oat topping that’s absolutely irresistible. It’s perfect right out of the oven topped with ice cream.
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BEST. COBBLER. EVAH.
My son and I diced all the many mangoes and put this together exactly as instructed and then just sat and marveled at how beautifully it cooked and then how Divinely it was devoured!!! This will be made again (we already have 4 cups chopped sitting in the fridge) (how long might they last that way?) We are going to do it again!!
THANK YOU!! ***** (five stars!)
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Growing up, I have fond memories of the Apple Cobbler that my dad used to make. It smelled so good, and I loved digging into it while it was still warm from the oven. But, the truth is, I would always just pick off the cobbler topping and not really eat the apples… they were always a bit too tart for my taste.
So, now that I’m all grown up, I’m making a cobbler of my own, and swapping mangos for the apples. I love that with six main varieties of mangos available at different times of year, mangos are always in season.
Cooking the mangos in a cast iron skillet with a bit of vanilla and sugar really takes this mango crisp recipe over the top.
The flavors get really concentrated and delicious and the fruit thickens up a bit so there’s no fear of having a watery cobbler.
It’s important that you choose ripe mangos for this recipe. To test the ripeness level, be sure to give your mango a gentle squeeze to see if it gives slightly when pressed.
The topping for this mango crisp, made with flour and old-fashioned rolled oats, is definitely delicious. With just the right amount of crunch and all combined together with that touch of cardamom, I’m almost brought back to my childhood days where I was happy just eating the cobbler topping.
But, it would be a shame to miss out on the delicious mangos hiding underneath.
Ingredients needed
- Mangoes – You’ll need about 4 cups of diced mangoes. I used fresh mangoes, but you can also used canned mangoes or frozen mango.
- Oats – Old fashioned rolled oats. This gives the cobbler its crumbly topping.
- Cardamom – This is optional. You can also use cinnamon.
- Sugar
- Butter
- Flour
- Cornstarch
- Vanilla Extract – Have you tried my sous vide vanilla extract yet?
- Salt
How to dice mangoes
- Slice off the sides: Hold the mango upright on a cutting board and use a sharp knife to cut vertically just off-center, avoiding the large flat pit in the middle. Repeat on the other side. You should now have two larger mango halves and a center portion with the pit.
- Score the flesh: Take one of the mango halves and carefully score the flesh with a knife, making lengthwise and crosswise cuts. Make sure not to cut through the skin.
- Push out the cubes: Hold the scored mango half in your hand, skin side down. Use your thumb or fingers to push the skin-side of the mango upwards, turning it inside out. The mango cubes should pop out, making it easy to separate them from the skin. Repeat this step with the other mango half and the center portion.
- Trim the remaining flesh: Take the center portion of the mango that still has some flesh attached to the pit. Carefully slice off the remaining flesh from the pit and cut it into cubes, following the same scoring and turning inside out method as before.
How to make it
Step 1
Cook Mango
- Cook mango with sugar, butter, flour, cornstarch, vanilla and salt in a cast iron skillet until bubbly and thickened.
Step 2
Make the Topping
- Combine flour, oats, sugar, cardamom and salt. Add the butter and mix with a stand mixer until it holds together in coarse clumps, adding a splash of water, if needed.
- Drop large tablespoons of the flour mixture on top of the warm fruit.
Step 3
Bake
- Bake 35-40 minutes, until the edges are bubbling and the top is golden brown.
Step 4
Enjoy
- Enjoy! Maybe topped with a scoop of vanilla ice cream?
Variations
- Types of Mangoes: You can make this cobbler with fresh mangoes, frozen mangoes or even canned mangoes. For the frozen mangoes, there’s no need to thaw them first. If you’re using canned mangoes, you’ll want to drain them really well before using them.
- Other Fruits: You can use another type of fruit besides mango (like peaches, apples or pears) or you can add other fruits to the mango mixture (raspberries would be delicious!).
How to store
Store any leftovers tightly wrapped on your kitchen counter for up to three days.
More dessert recipes
More mango recipes
Did you make this fresh mango cobbler recipe?
Please leave a comment and rating below, if you loved this mango crisp recipe. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Mango Cobbler
Equipment
Ingredients
For the fruit:
- 4 cups fresh mango (diced (about 4 medium mangos), or canned and drained mango, or frozen mango (no need to thaw) )
- 2/3 cup sugar
- ½ stick butter (4 Tablespoons)
- 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For the cobbler:
- 1 cup all purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 cup sugar
- ½ teaspoon cardamom
- 1/2 teaspoon kosher salt
- 1 stick butter (cold, cut into small cubes)
Instructions
- Preheat oven to 375°F.
- In a 10-inch cast iron skillet, add mango, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
- Meanwhile, in a stand mixer with paddle attachment, add 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps, adding a splash of water, if needed.
- When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
- Serve warm as is or topped with ice cream.
Notes
Nutrition
This post was originally published in 2020. It was updated in 2023. The mango crisp recipe remains the same. Enjoy!
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