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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Servings:
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Ingredients
  • Mango-Blueberry Filling:
  • 3 cups sliced peeled mangoes
  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Ginger, Ground
  • Biscuit Topping:
  • 1/2 cup flour
  • 4 tablespoons sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 1/2 teaspoon McCormick® Cinnamon, Ground
  • 1/4 teaspoon baking soda
  • salt
  • 1/3 cup buttermilk
Directions
PREP
20 mins
COOK
40 mins
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)
Calories: 225 Calories
Fat: 1 Grams
Protein: 2 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 52 Grams
Sodium: 128 Milligrams
Fiber: 5 Grams

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