This Mango Cobbler with Cardamom 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.
Mango Cobbler
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.
Friends… This is one amazing cobbler.
It’s got sweet and delicious mangos that concentrate as they cook away in the cast iron skillet, a crumbly cobbler topping that’s made extra hearty with the addition of some oats.
And, to just take everything over the top, it’s got a sprinkling of cardamom, which adds just that hint of something extra, and makes you think – “Hmmm… What is that delicious flavor I’m tasting?” It almost tingles on your tongue.
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 crumble 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.
How to Make Mango Cobbler:
- Preheat oven to 375°F.
- Cook mango with sugar, butter, flour, cornstarch, vanilla and salt in a cast iron skillet until bubbly and thickened.
- 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 dough on top of warm fruit.
- Bake 35-40 minutes, until the edges are bubbling and the top is golden brown.
- Enjoy!
More EASY Dessert Recipes:
Did you make this Mango Cobbler?
Please leave a comment and rating below, if you loved this Mango Cobbler 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.
HUNGRY FOR MORE? For more great Platings & Pairings recipes, be sure to follow me on Pinterest, TikTok, Facebook, YouTube and Twitter.
More Mango Recipes:
Mango Cobbler
Ingredients
For the fruit:
- 4 cups mango (diced (about 4 medium mangos))
- 2/3 cup white 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.
Equipment
Oh wow, this recipe is pure heaven in a dish. Thank you!!
You’re welcome Jenelle!
loved the idea of mango in a cobler when I saw the recipe title, I prefer something not as sweet as almost any other fruit would be, so thank you!
I would like to make the fruit earlier chill in mason jars then put the topping on will cooking time be longer?
Hi Roxanne – The cook time should remain the same. Hope that helps!
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!)
Thank you so much Kathleen!