This mango cookie cobbler has a spiced mango filling topped with a sweet cookie crust that’s crisp on top and soft and fluffy underneath. Mango cobbler is similar in flavor and texture to a mango peach pie, but is quicker and easier to make.
You might also love these high altitude tested recipes for skillet peach cobbler, bourbon peach cobbler, and maple apple cobbler.
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Ingredients
- Mango. To keep this recipe simple, I recommend using frozen mango. Ripe, fresh mangoes are fine, too, when they’re in season. You’ll need to peel them and remove the pit first.
- Granulated Sugar.
- Corn Starch.
- Cinnamon, Nutmeg, Cardamom, Salt, Vanilla Extract.
- Butter.
- All Purpose Flour.
Instructions
Mango Filling
- In a saucepan, combine the chopped mango with the sugar, corn starch, spices, vanilla, and butter.
- Over medium heat, cook the mango filling, stirring frequently. Once it starts to bubble and thicken, cook for several more minutes, stirring constantly until the juice has thickened into a syrupy consistency.
- Remove from the heat and let cool while you make the cookie dough.
Cookie Crust
- In a bowl, stir together the flour, 1/2 cup sugar, corn starch, baking powder, salt and cardamom until well combined.
- Add the egg, vanilla and melted butter, and stir into a soft dough.
- Refrigerate the dough for 15 minutes.
- Divide the dough into 9 equal portions (the dough will still be fairly soft). Roll each portion into a ball, then coat the dough balls in the remaining 1/4 cup sugar.
- Use the bottom of a glass or just the palm of your hand to flatten each dough ball, and sprinkle the tops of the cookies with a little more sugar.
Assemble and Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease a 9-inch baking dish with butter.
- Spread the mango filling into the baking dish, then arrange the cookies over the mango.
- Bake for about 25-30 minutes, until the filling is bubbling, and the cookies are crisp on top, with light golden browning around the edges.
- Let cool for 20 minutes, then enjoy warm or at room temperature. If you like, sprinkle the baked cobbler with a little cinnamon sugar before serving. This dessert is best served warm with a scoop of vanilla ice cream!
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Frozen mango is easy, quick and convenient. But if you prefer to use fresh ripe mango when it’s in season, that’s fine, too! If you use fresh mango instead of frozen, you should peel and pit the mangoes first, then weigh out 1 1/2 lbs.
Store leftover cobbler at room temperature in an airtight container for up to 2 days.
Yes, peaches work just as well as mango in this recipe.
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Mango Cookie Cobbler
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium-Sized Saucepan
Ingredients
Mango Filling
- 1 ½ lbs chopped frozen mango, thawed
- â…“ cup granulated sugar
- 2 tbsp corn starch
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- 1 tbsp unsalted butter
Cookie Crust
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup granulated sugar, divided
- 1 tbsp corn starch
- 1 ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
Instructions
Mango Filling
- In a saucepan, combine the chopped mango with the sugar, corn starch, spices, vanilla, and butter.
- Over medium heat, cook the mango filling, stirring frequently. Once it starts to bubble and thicken, cook for several more minutes, stirring constantly until the juice has thickened into a syrupy consistency.
- Remove from the heat and let cool while you make the cookie dough.
Cookie Crust
- In a bowl, stir together the flour, 1/2 cup sugar, corn starch, baking powder, salt and cardamom until well combined.
- Add the egg, vanilla and melted butter, and stir into a soft dough.
- Refrigerate the dough for 15 minutes.
- Divide the dough into 9 equal portions (the dough will still be fairly soft). Roll each portion into a ball, then coat the dough balls in the remaining 1/4 cup sugar.
- Use the bottom of a glass or just the palm of your hand to flatten each dough ball, and sprinkle the tops of the cookies with a little more sugar.
Assemble and Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease a 9-inch baking dish with butter.
- Spread the mango filling into the baking dish, then arrange the cookies over the mango.
- Bake for about 25-30 minutes, until the filling is bubbling, and the cookies are crisp on top, with light golden browning around the edges.
- Let cool for 20 minutes, then enjoy warm or at room temperature. If you like, sprinkle the baked cobbler with a little cinnamon sugar before serving. This dessert is best served warm with a scoop of vanilla ice cream!
Notes
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