In my travels through the tropical landscapes of Southeast Asia, I experienced the lusciousness of ripe mangoes and the creamy richness of coconut. These flavors danced together in my mind, inspiring this vibrant cobbler that brings the essence of the tropics to your dessert table. The addition of zesty lime brightens the flavors, making every bite a sweet escape to a distant paradise.
Ingredients
For the Fruit Filling:
– 4 ripe mangoes, peeled, pitted, and sliced
– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– Zest and juice of 1 lime
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the Coconut Biscuit Topping:
– 1 1/2 cups all-purpose flour
– 1/2 cup shredded unsweetened coconut
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup buttermilk
– 1 teaspoon vanilla extract
– Extra shredded coconut for topping
Instructions
Prepare the fruit filling by combining the mango slices and blueberries in a large mixing bowl. Sprinkle the granulated sugar, cornstarch, lime zest, lime juice, vanilla extract, and salt over the fruit. Gently toss until the fruit is evenly coated. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out into an even layer.
For the coconut biscuit topping, start by preheating your oven to 375°F (190°C). In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Pour in the buttermilk and vanilla extract. Stir until just combined; do not overmix. The dough will be slightly sticky. Using a spoon or your hands, drop spoonfuls of the biscuit dough evenly over the fruit filling, leaving some gaps for the fruit to peek through. Sprinkle extra shredded coconut over the top of the dough for an added touch.
Bake the cobbler in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the fruit is bubbling. Remove from the oven and let it cool for about 10 minutes before serving.
Serve your exotic mango and coconut cobbler warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that transports you straight to a tropical paradise. Enjoy the burst of flavors and the sweet memories of far-off lands with every delicious bite!