MANGO BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangoes and blueberries, made complete with the inviting flavors - and antioxidant powers - of cinnamon and ginger.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 6 (3/4-cup) servings
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® Ground Cinnamon
• 1/2 teaspoon McCormick® Ground Ginger
Biscuit Topping:
• 1/2 cup flour
• 4 tablespoons sugar, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon McCormick® Ground Ginger
• 1/2 teaspoon McCormick® Ground Cinnamon, divided
• 1/4 teaspoon baking soda
• Pinch salt
• 1/3 cup buttermilk
Directions
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.
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.
BAKE in preheated 350°F oven 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
Nutrition Information Per One Serving:
225 Calories, Fat 1g, Protein 2g, Carbohydrates 52g, Cholesterol 1mg, Sodium 128mg, Fiber 5g
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.
Recipe courtesy of the National Mango Board (www.mango.org)
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