I’ll be heading north for Boston soon. Jimmy will be teaching and I’m going to try and get my writing going. I don’t know when I’ll be posting on the blog so I thought today’s post should reflect this girl’s upcoming adventure. I haven’t even thought about what I’m taking. It’s such a challenge for me to pack appropriately. I always take way too much and usually the wrong things. Having spent last fall in Boston I’m hoping I learned my lesson do a better job of it. This time I won’t need six pairs of boots not including my gorgeous booties with the stacked heels. Nor will I need my darling purple coat. Or my 400 pound Burberry raincoat with the wool liner THAT I NEVER WORE. No. I’m going casual this time. Well accessorized but casual. Everything will match and blend. Just like this recipe. Jimmy came home the other evening with an enormous bag filled with beautiful, smooth mangoes. I promised him I would use them, in fact I promised I would make him chutney but it doesn’t look like that’s gonna happen. As the days passed by I realized I had to hurry and do something with them while they were still ripe and perfect. There are two schools of thought for mangoes, those who love them and those who hate them. Not much in between. But in this house we love them. It’s not often that you see them baked in a dish. So today I decided to create a dish with a Northern ingredient, blueberries, and a Southern ingredient, mangoes. A satisfying, warm cobbler to be served alone, with ice cream or whipped cream. Another quick and easy dessert, this cobbler is a hit with the topping I’ve included or you can easily substitute your favorite crumbled topping. This dish is a real flavor blast, the crumble is faintly salty with a lingering sweetness. And the warm, runny fruit…ohmygoodness! Easily you could add a tablespoon or two of rum if the spirit moves you. Mangoes have an exotic, peachy, perfumy taste that really comes out when cooked. I added a bit of ground cardamom to give it that little “roll your eyes” goodness. It doesn’t bake long so your house won’t heat up either. I hope y’all try this and like it as much as we do. And I promise to keep y’all posted on the Boston gig!
Ripe Mango and Blueberry Cobbler
Preheat oven to 400°
- 4 cups thickly sliced ripe mangoes
- 1 cup sugar
- zest of 1 lemon
- 2 tablespoons cornstarch
- 1 1/2 cups cold water
- 1 teaspoon ground cardamom
- 1 lemon juiced
- 1 cup washed, dried and stemmed blueberries
- 1/2 stick (4 tablespoons) cold butter
- 2 1/3 cups biscuit mix
- 3 tablespoons sugar
- 1/3 cup cream or whole milk
- In a large pot combine mangoes, lemon zest and cup of sugar. Allow to macerate for 20 minutes or so until you see juices that have come out of the mangoes. You want some syrup.
- Whisk the cornstarch in the cold water until dissolved. Mix in the cardamom.
- Over medium high heat bring the mango mixture up to a boil and add cornstarch mixture.
- Stir continuously for several minutes until you see the mixture thicken.
- Pour mixture into a greased 2-quart baking dish.
- Scatter blueberries evenly over the mangoes and dot with butter.
- Mix all the topping ingredients to form a soft dough. With your hands knead it 10-12 times.
- Pinch off pieces of dough to cover entire surface of cobbler.
- Bake for 30 minutes or until the top is golden and the fruit is bubbly.
- Serve with ice cream or whipped cream.