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Mango Blueberry Cobbler Recipe

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McCormick

Recipe and photo courtesy of www.mccormick.com

This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors – and antioxidant powers – of cinnamon and ginger.

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Servings:

Ingredients

Mango-Blueberry Filling:
3 cups sliced peeled mangoes
2 cups blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
Biscuit Topping:
1/2 cup flour
4 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon baking soda
salt
1/3 cup buttermilk

Directions

PREP

20 mins

COOK

40 mins

1. Preheat oven to 350°F. For the 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 no stick cooking spray.

2. For the 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.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes. Or, use frozen blueberries, unthawed, in place of the fresh blueberries. Prepare and bake as directed.

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