Mango-Blueberry CobblerTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:122.9 kcal
Proteins:2.1 g
Fats:0.5 g
Carbohydrate:28.9 g
Fibers:1.8 g
Sugar:18.5 g
Cholesterol:0.3 mg
Sodium:79.3 mg
Calcium:22.1 mg
Energy:231 kcal
Proteins:4 g
Fats:0.9 g
Carbohydrate:54.4 g
Fibers:3.3 g
Sugar:34.8 g
Cholesterol:0.6 mg
Sodium:149.1 mg
Calcium:41.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Mango-Blueberry Filling
750
ml
sliced peeled mangoes
500
ml
blueberries
15
ml
lemon juice
85
ml
sugar
10
ml
cornstarch
**Biscuit Topping
125
ml
flour
60
ml
sugar, divided
2.5
ml
baking powder
1.25
ml
baking soda
1
ml
salt
85
ml
buttermilk
METHOD
Filling
- Mix mangoes, blueberries and lemon juice in large bowl.
- Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well.
- Spoon into 11x7-inch baking dish sprayed with non stick cooking spray.
Topping
- Mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well.
- Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture.
- Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.
Finishing
- Bake in preheated 180 °C / 350 °F oven 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
CHEF'S NOTES
This luscious and easy to make dessert offers the comfort of a cobbler with the unexpected combination of mangoes and blueberries - and antioxidant powers - of cinnamon and ginger.
