Ingredients for Mango Raspberry Cobbler
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 1/2 cups (180g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups (360ml) milk
- 1 cup (150g) diced mango
- 1 cup (200g) fresh or frozen raspberries
- light coating of cooking spray
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How to Make Mango Raspberry Cobbler
- Preheat oven to 375°F (190°C). Grease a 10x5x3 inch or 2-quart casserole dish with cooking spray.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup (200g) fresh or frozen raspberries and 1 cup (150g) diced mango.
- Pour the batter into the prepared baking dish.
- Sprinkle 1/2 cup (100g) granulated sugar evenly over the top.
- Pour 1 cup (240ml) milk evenly over the sugared fruit.
- Bake for 45-50 minutes, or until the cobbler is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
92g
Fat
5g
Carbs
13g
