Desserts · CRESPO KITCHEN

Mango blueberry cobbler

Mango and blueberries baked beneath individual biscuit tops.

40 min approx.6 servingsFresh mango

Dish photograph: Mango blueberry cobbler. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

Butter for the ramekins
3 large mangos, about 3 pounds whole, peeled and diced
¾ cup blueberries
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
Pinch of salt
1 package refrigerated biscuit dough, enough for 6 tops
1 large egg
1 tablespoon milk
2 teaspoons turbinado sugar

Method

Heat the oven to 325°F and butter 6 oven-safe ramekins.
Combine mango, blueberries, sugar, cornstarch, lemon juice and salt. Divide among the dishes, leaving room for the topping.
Cut 6 biscuit rounds slightly smaller than the ramekin openings and place them over the fruit.
Beat egg and milk together, brush over the dough and sprinkle with turbinado sugar.
Bake about 25 minutes, until the filling bubbles and the biscuit tops are golden and cooked through.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board