Sandwiched Mango Cobbler

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I imagine how life would be without mangoes!! Definitely less sweeter and a little more bland. 
Mangoes are in season now and as a child of summer, being an April born I love all summer fruits, needless to say I make sure I eat and relish them in whichever way I can to my fill, so I might even go on a"Mango Mania" trip on this blog for sometime. 

I love desserts with fruits and was never a big chocolate person. There's Low sugar Mango Ice Cream in my freezer right now that I made the day before, and this is how it tastes and feels: IT IS DIVINE!

I've made Peach Cobbler before and wanted to take inspiration from it, but use mangoes instead of peaches and switch up to even make it like a sandwich. Try it and you're definitely going to ask for a second helping.


What are the best mangoes to use, you ask? I use Mallika mangoes (wiki info) for their sweetness and absence of fiber, but if you're using a lesser sweet mango, you may have to add more sweetness to it.


Ingredients:

2 1/2 cups ripe mangoes (small chunks) 2-3 mangoes

6 tbsp Erythritol  (if using sugar use 3 tbsp) *below Nutritional

Values are for Erythritol hence low in sugar

1/2 tbsp corn starch

2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup cold salted butter

2/3 cup brown sugar

1 egg

1 tsp vanilla extract
 




First and foremost is cutting the mangoes and measuring 2 1/2 cups of it, then mix it with the Erythritol and corn starch. 

Once done, preheat the oven at 180 C. Line a 8X8 or 7X9 pan with parchment paper, using a little oil for the paper to help stick to pan.

Chop your butter into half inch cubes and put it away in the fridge.




It's crucial that the butter remains cold till we put it in for baking.

Combine the dry ingredients well and add the butter in, mixing with hand. I suggest you use hands to feel the temperature and texture of the butter.

Now, pulse in a food processor (mine) till it resembles crumbly earth. You can alternatively use a pastry cutter (mine) and crumble it up. I sort of over processed it but it still came out AH-mazing!

In a separate bowl mix in the wet ingredients- the sugar, egg and vanilla extract.




Incorporate wet and dry and combine well.




Spread 2/3 of the batter on your tin evenly (as evenly as possible) and then pour the mango mixture on top of it.




Now place the remaining batter on top of the mango in dollops or sprinkles as they'll become brown and biscuit like when done.




Bake for 40 mins. Once done, bring it out and let it rest for 10 mins.




Hold the paper and bring it out, cool it further for 20-30 mins, then cut in 8 squares.




Enjoy with a dollop of Mango Ice Cream or even by itself. If you're missing a Tropical Vacation, this will help you calm down haha.


I mean, COME ON, dessert, candy, biscuit, sandwich all in one!! 


Sandwiched Mango Cobbler

Ingredients:

  • 2 1/2 cups ripe mangoes (small chunks) 2-3 mangoes

  • 6 tbsp Erythritol  (if using sugar use 3 tbsp) *below Nutritional Values are for Erythritol hence low in sugar

  • 1/2 tbsp corn starch

  • 2 cups all purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup cold salted butter

  • 2/3 cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract

Preheat the oven at 180 C. Line a 8X8 or 7X9 pan with parchment paper, using a little oil to help stick to pan.

Mix chopped mangoes, Erythritol and corn starch. Keep aside.

Chop butter into half inch cubes and keep in fridge to stay cold.

Combine flour, baking power and salt. Mix well.

Mix the butter and flour mixture with hand and coat well.

With a pastry cutter or food processor, cut/ pulse till it resembles crumbly earth.

Now mix in brown sugar (I substituted with powdered organic palm jaggery), egg and vanilla extract.

Combine wet and dry ingredients. It'll be sticky but little patience and you'll have buttery buiscuity sandwich later.

Place 2/3 of mixture in the pan, press and even it out.

Add the mango mixture over this.

Finish with rest of the batter on top in forms of drops/ dollops to resemble cobbled street.

Bake for 40 mins, then take out and let rest for 10 mins.

Lift parchment paper to bring pastry out. Let cool for 20-30 mins.

Cut in 8 squares. Serve and enjoy. Store in refrigerator, slightly warm before serving 

*Serve with ice cream for extra fun!





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