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Mango cardamom cobbler
Mango cardamom cobbler, from above
VegIndia x United States

Mango cardamom cobbler

A Southern cobbler that has been waiting all year for mango season.

55 minTime
7 gProtein each
mildSpice
Mango season, Southern style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
498kcalsame
7 gproteinsame
4 gfibresame
55minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Ripe mango4 large, diced
Sugar½ cup, divided
Lemon juice1 tbsp
Cornflour (cornstarch)1½ tbsp
Cardamom¾ tsp
Saffrona pinch, soaked in 1 tbsp warm milk
Maida (all-purpose flour, plain flour)1⅔ cups
Baking powder2 tsp
Salta pinch
Butter5 tbsp, cold, cubed
Buttermilk⅔ cup, cold
Desiccated coconut (unsweetened shredded coconut)2 tbsp
Vanilla ice cream6 scoops, to serve

Method

6 steps
  1. 1Heat the oven to 190°C. Toss the mango with 40 g sugar, the lemon juice, cornflour, cardamom and saffron milk. Spread in a baking dish.
  2. 2Whisk the maida, baking powder, salt and 40 g sugar. Rub in the butter until pea sized lumps remain.
  3. 3Stir in the cold buttermilk with a fork until just combined.
  4. 4Drop large spoonfuls over the mango, leaving gaps. Sprinkle with the coconut and remaining sugar.
  5. 5Bake in the oven at 190°C for 30 to 35 minutes.
  6. 6Rest 10 minutes and serve warm with ice cream.
Serve it like this

Spoon a portion into a shallow bowl, biscuit side up, set a scoop of ice cream to the side and finish with a few saffron threads and a pinch of cardamom.

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Make it a meal

What goes with Mango cardamom cobbler: a bread or rice, a side, something to drink and something sweet.

A little snack Baingan bharta kashk e bademjan45 min
A little snack Chicken ghee roast crostini50 min
To drink Masala chai10 min
To drink Filter coffee frappé with jaggery foam20 min
Something sweet No churn vanilla ice cream25 min
Something sweet Filter coffee churros45 min
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