Mango Cobbler

Summary

Ingredients

• 4 large mango (s), peeled, pitted, cut into cubes
• 250 ml pineapple juice
• 10 g cornstarch
• 50 grams sugar
• 1 teaspoon vanilla extract

For covering:

• 150 grams flour
• 1 ½ teaspoon baking powder
• 1 pinch (s) salt
• 55 g butter, soft
• 40 grams sugar
• 1 large egg (s)
• 60 ml milk
• 6 scoops ice cream (vanilla) for serving
• Butter for the mold

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Instructions

1. Preheat the oven to 190 ° C and grease a 32 × 21 cm baking dish with butter.
2. Peel the mangoes and remove the pulp from the stone. Then cut into cubes and set aside. Put the pineapple juice in a saucepan, mix with the cornstarch and sugar. Bring to the boil while stirring and then turn down the temperature. Now simmer gently while stirring until it starts to become thick. Then add the mango cubes and stir in. Simmer for one to two minutes until the mango cubes are warmed up. Then remove from the heat and stir in the vanilla extract. Now put this in the prepared baking dish and smooth it out.
3. Mix the flour, baking powder and salt in a bowl. Mix the softened butter with the sugar until creamy. Add the egg and stir in. Now alternately add the milk with the flour mixture and stir in. Now place the dough on the mangoes with a tablespoon, divided into six piles.
4. Place in the hot oven and bake for about 20-25 minutes (or until the biscuit piles are golden brown). Take out and let cool down a bit.
5. Then place a biscuit pile on each dessert plate. Add the mangoes as needed. Serve with a scoop of vanilla ice cream.