Ingredients:
The Spiced Mango Base:
• 4 to 5 large ripe mangoes (about 4 cups), peeled and cut into 1-inch chunks
• 1/4 cup granulated sugar (add a splash more if your mangoes are tart)
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 tablespoon fresh lime juice
• 1/4- 1/2 cup water (if your mangoes are soft and juicy use 1/4 cup, if they are are firm or slightly underripe use 1/2 cup)
The Cobbler Batter:
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/8 tsp ground cardamom
• A pinch of salt
• 1 cup milk
Directions:
• Preheat your oven to 375°F (190°C).
• Combine the chopped mangoes, sugar, cornstarch, water, cardamom, and lime juice directly into a 10-inch ovenproof skillet.
• Bring to a boil over medium-high heat, then reduce the heat to low.
• Simmer uncovered for 9 to 11 minutes, stirring occasionally, until the juices thicken into a glossy, fragrant syrup.
• Whisk together the flour, sugar, baking powder, cardamom, and salt in a mixing bowl while the fruit simmers.
• Pour in the milk and melted butter. Stir gently just until the dry ingredients are moistened.
• Pour the batter evenly right over the top of the hot simmering mangoes in the skillet. Do not mix them together; let the batter sit on top.
• Bake uncovered for 20 to 30 minutes. You’re looking for a beautifully bubbled edge and a deeply golden-brown crust.
To serve: Scoop a generous amount of vanilla ice cream into the bottom of a bowl, then spoon the warm, saucy mango cobbler right over the top so it begins to melt into creamy perfection.
