Mango Cobbler
The best summer dessert ever!
Ingredients
| Ripe mango | 3 Medium | |
| All purpose flour | 2 Cup (32 tbs) | |
| White rum | 1/2 Cup (8 tbs) | |
| Demerara sugar | 2 Cup (32 tbs) | |
| Lime juice | 10 Milliliter (Optional) | |
| Fresh cream | 1/2 Cup (8 tbs) | |
| Corn flour | 2 Tablespoon (Leveled) | |
| Melted butter | 1/2 Cup (8 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Vanilla powder | 1 Teaspoon | |
| Milk | 1/2 Cup (8 tbs) | |
| Vanilla ice cream | 500 Milliliter |
Directions
GETTING READY
1. Peel off the mango skins. Slice and cut 2 mangoes into small cubes.
2. Puree the 3rd mango with lime juice, 1/2 cup of demerara sugar, corn flour and rum. Add the lime juice only if there is not enough acidity in the mango.
3. Grease a 9 x 9 inch cake pan.
4. Preheat the oven to 375 degrees F.
MAKING
5. In a bowl, sift the dry ingredients first.
6. Then add the butter, cream and milk. Beat till a smooth consistency is reached. Add water if needed.
7. Pour the mango mixture into the greased pan.
8. Pour the batter over the mango mixture. Do not mix or stir.
9. Drop the chopped mango bits over it.
10. Bake for 45 minutes or until a toothpick comes out clean.
11. Remove and cool for 10 minutes.
SERVING
12. Serve warm with a scoop of ice cream over each serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 705Calories from Fat 174
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 179 mg7.46%
Total Carbohydrates 121 g40.3%
Dietary Fiber 3 g12%
Sugars 85 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
