Mimis Bourbon Mango Cobbler Food

MANGO COBBLER

Steps:

• Thaw mangoes, cover with 3/4 cup sugar, set aside. Mix well after several minutes.
• {reheat oven to 350°F; put butter in shallow baking dish or casserole dish, place in oven & melt butter.
• Mix remaining dry ingredients EXCEPT BROWN SUGAR.
• Add milk, mix well.
• Pour batter into butter in dish- DO NOT MIX!
• Pour mangoes into batter- DO NOT MIX! sprinkle with brown sugar.
• Put in oven & bake for approximately 35-50 minutes depending on how shallow/deep dish is.

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
• Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
• Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

MOMMY'S MANGO COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
• Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
• Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
• Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

MANGO COBBLER

Steps:

• 1. Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
• 2. Sift flour, baking powder and salt.
• 3. Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
• 4. Place the mangoes over batter. Pour juice.
• 5. Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
• 6. Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.

MANGO COBBLER

Steps:

• In a large saucepan, combine the mangoes, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into pan. Cook and stir for 2 minutes or until thickened. Transfer to a greased 11x7-in. baking dish. Dot with butter., In a small bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk; mix well. Drop by tablespoonfuls onto hot fruit. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and golden brown. Serve warm.

MIMI'S BOURBON MANGO COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mango, 2 tablespoons sugar, bourbon, cornstarch, cinnamon, and orange zest in a large bowl. Mix well to coat the mango evenly. Set aside.
• Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a separate bowl. Cut in 2 tablespoons butter using a pastry cutter, or the tips of your fingers, until the mixture resembles coarse crumbs. Combine egg and milk in a small bowl; add all at once to the flour mixture. Stir until batter is just moistened.
• Melt remaining 2 tablespoons butter in an oven-safe skillet over medium heat. Add mango mixture and cook gently until heated through, about 5 minutes. Drop batter in spoonfuls over the fruit. Transfer skillet to a baking sheet.
• Bake in the preheated oven until top is browned and fruit is bubbling, 20 to 30 minutes.