Seasonal Eats Better: Twisted Mango Raspberry Cobbler

I love all the fresh produce in summer. Here in Manhattan the little stalls on the side of the streets now have all kinds of fruits and vegetables in abundance. Only at the beginning of this week I got mangos for $1 apiece. Berries are also cheap. So I figured it was time to make a fruit cobbler.

A cobbler is a dessert where fruit is covered with dough before baking. Basically a fruit cake, just easier and with more fruit. And because I didn’t want to make just any fruit cobbler, I used fancy fruits like mangos and raspberries instead of the more traditional apples, berries or peaches. Plus I added white chocolate chips and red pepper flakes. I love this slightly version. Especially the chocolate chips and the pepper flakes add an exciting twist to my cobbler.

My mango raspberry cobbler was a success – if you consider it a success that Rich asked me to make smaller dishes from now on because he puts on weight eating all of them. I am optimistic here and take it as a compliment. I also did not promise anything about smaller dish sizes. I mean it is quite wonderful to start into a day with this cobbler for breakfast. And a smaller cobbler would definitely not last until breakfast … Besides, after all the bad news this year I am really not in the mood to pass on delicious desserts.

Anyways, while I used fresh fruits, I am certain that you could also use frozen ones. You could also decrease the amount of sugar because the cobbler turned out quite sweet. Even though we like this, it is not exactly necessary, esp. because mangos and raspberries are already very sweet by nature.

Yields 1 big casserole dish

Serves 10

Twisted Mango Raspberry Cobbler

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • 2 mangos (if you have fresh ones, peel them and cut them into small cubes)
  • 300 g raspberries
  • 150 g sugar
  • 1 tsp. ground cloves
  • 1 tbsp. water
  • 2 1/2 tbsp. cornstarch
  • red pepper flakes
  • ca. 75 g white chocolate chips
  • 220 g flour
  • 4 tbsp. sugar
  • 1 1/2 tbsp. baking powder
  • 1/2 tbsp. salt
  • 300 ml heavy cream

Instructions

  1. Preheat oven to 180 °C (or 360 °F)
  2. Mix the mango cubes and raspberries with the 150 g sugar, the ground cloves the water and cornstarch.
  3. Add the red pepper flakes to taste.
  4. Put this mix into the casserole dish.
  5. Add the white chocolate drops.
  6. In another bowl prepare the dough: Mix the flour, 3 tbsp. sugar, baking powder, salt and heavy cream. Leave a small amount of heavy cream.
  7. With the help of two tbsp., spoon the dough mix onto the fruit.
  8. Brush the dough with the remaining heavy cream. Sprinkle with 1 tbsp. sugar.
  9. Bake in the oven for about 40 minutes.

Tags

Diet
vegetarian
Allergy
egg free
soy free
7.8.1.2
417
https://janavar.net/seasonal-eats-better-twisted-mango-raspberry-cobbler/

This recipe is part of Ina‘s project “Saisonal is(s)t besser” (Seasonal eats better).

© janavar

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