Mango Blueberry Cobbler Recipe

This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors – and antioxidant powers – of cinnamon and ginger.
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  • Mango-Blueberry Filling:
  • 3 sliced peeled mangoes
  • 2 blueberries
  • 1 lemon juice
  • 1/3 sugar
  • 2 cornstarch
  • 2 McCormick® Cinnamon, Ground
  • 1/2 McCormick® Ginger, Ground
  • Biscuit Topping:
  • 1/2 flour
  • 4 sugar, divided
  • 1/2 baking powder
  • 1/2 McCormick® Ginger, Ground
  • 1/2 McCormick® Cinnamon, Ground
  • 1/4 baking soda
  • salt
  • 1/3 buttermilk
1. Preheat oven to 350°F. For the Filling, mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.

2. For the Topping, mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes. Or, use frozen blueberries, unthawed, in place of the fresh blueberries. Prepare and bake as directed.
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Nutrition (per serving)
: 225
: 1
: 2
: 1
: 52
: 128
: 5

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