I can hear it now: “You can’t eat cobbler for breakfast!”
Oh yeah? Watch me.
Mangoes are bountiful and ripe in the local produce markets, and these are one of my favourite tropical treats. June is Mango Month, and there are tons of ways to play with this delicious and sexy fruit in your kitchen. The flesh is firm and juicy, with a subtle flavour and an aroma that has hints of nutmeg. Mangoes come in several varieties and are available year-round. If the mangoes at the store are rock hard, pop them in a paper bag and let them rest on the counter for a day or two. Ripe ones smell like. . . well, mangoes, and are very slightly soft.
The tropical and subtropical climates of the world are the best places to grow mangoes. India produces more than half of the world’s crop, but mangos found in most North American markets come from Mexico and South America. I purchased Atulfo mangoes: cute and yellow, a bit smaller than their cousins, but just as delicious. They’re also loaded with nutrients (lots of fiber and over 20 vitamins and minerals). Mangoes can be pickled, dried, pureed, juiced, canned, or frozen. Keep mango chunks in your freezer (up to 6 months) to use in smoothies—they compliment just about any kind of fruit.
In the center of the mango is a long flat hard seed covered in coarse fuzz (seen at left above). Stand the mango on its fat end and you’ll see it tapers toward the top on either side. Place the blade of your knife a bit off center and slice off one side, then the other. You can feel a bit of resistance when you get too close to the seed. I use the tip of a knife to cut diagonal slashes in the flesh, then turn the mangoes out so the cubes of fruit stick up. It looks cool, and you get lovely chunks of mango easily. There’s more than one way to peel a mango. Watch this video from the National Mango Board to learn more.
I use chunky mango in salads, salsa, and stir-fry as well as desserts (or in this case, breakfast). Usually I make cobbler with berries, but I had this can of peaches layin’ around and figured maybe the peaches and mangoes might enjoy each other’s company.
Cobbler is an extremely versatile recipe, and so easy to throw together with just about any kind of fruit. This is a rustic and homey dessert. The topping falls somewhere between “cakey” and “cookie.” I like mine a bit coarse and packed with a lot of flavour. Depending on the fruit I’m using, I’ll vary the ingredients a bit. You can find over 100 ways to use mangoes in recipes from the National Mango Board.
Using fresh fruit is the best option, but frozen mango or peach is fine, and canned peaches will do well enough in a pinch. Unless you’re a purist (or lactose intolerant), please do enjoy a bit of milk, fresh cream, or ice cream with your dessert.
Prepare the Fruit
- 2 ripe mangoes, diced
- 1 can peach halves, drained and diced
- 1/4 Cup sugar to sweeten if needed
- dash of cinnamon
- dash of fresh grated nutmeg
- dash of salt
Mix the Cobble
- 1 Cup flour
- 1 Cup sugar
- 1/2 C ground walnuts
- 1 tsp cinnamon
- grated nutmeg (about 1/4 tsp)
- dash of salt
- 1 egg
- 1 tsp vanilla
- 4 tbs melted butter
Mix with a fork until combined. Sprinkle over fruit in a 9×9 pan.
Bake at 375° for about 35 minutes until topping is golden. Serve with ice cream or a glass of cold milk.