Name: Blueberry Mango Cobbler Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 10 servings
Ingredients: 1 and ½ cups all-purpose flour; 4 tablespoon butter (cubed); 5 tablespoon shortening (cubed); ½ teaspoon salt; 3 tablespoon ice water; 1 and ½ cup fresh blueberries; 1 cup mango (cubed); 1/3 cup granulated sugar; 2 tablespoons all-purpose flour; zest and juice of one lemon; 1 large egg white (beaten, for brushing crust); pinch of salt (optional)

This inventive dessert, Blueberry Mango Cobbler Recipe, has a buttery crust filled with fresh, sweet blueberries and mangos. It’s indulgent and elegant yet easy to make with my No Fail Pie Crust.

You guys! Blueberries and mango go together like Mac n Cheese, beer and pretzels, peanut butter and jelly! They perfectly compliment each other with the slightly tart blueberries to the sweet, juicy mangos. I first paired mango and blueberry in my Blueberry Mango Overnight Oats Parfait and decided I needed to work more with this flavor profile.

How this Blueberry Mango Cobbler Recipe came to be. When you go to Boy Scout Camp, get home and ask for your favorite dessert, in my house, you get your favorite dessert! Or actually, three tries later, you’ll get your dessert! Ryder said, “Wow, Mommie, you made me seven desserts!”

“No, Ryder, I made the same dessert three times, just three.”

“Ok, three, but that’s a lot of desserts!”

“Indeed.”

I tried three times to make this dessert. I wanted to make a galette or pie, it wasn’t in the cards. Finally, I quit trying an all-butter crust and went back to my Never Fail Pie Crust, which actually is never-fail. I use this same crust for cobblers and pies. I put the crust in my favorite cast-iron skillet, filled it with sweetened blueberries and mangos and called it a day! It’s fabulous.

You just need one dessert recipe this summer and Blueberry Mango Cobbler Recipe is it! It’s so easy to make. The crust is buttery and flaky. The filling is sweet, but not overly sweet. The blueberry and mango combination will blow you away!

How to choose Mangos

For a ripe mango, it’s not all about the color. Gently squeeze the mango, it should give slightly.
A mango should be soft to the touch like an avocado or peach, but not so mushy your fingers sink into the skin.
It should have a fruity aroma at the stem.
Mango should be football shaped, fat, plump and rounded. Thin mangos are likely to be stringy.
Avoid mangos with wrinkled or shriveled skin.
Mangos will continue to ripen for several days at room temperature and should not be refrigerated.
Like a banana, you can speed the ripening process by places the mango in a brown paper bag at room temperature.

Read this post on how to choose the best blueberries!

Blueberry Mango Cobbler Recipe

Choose ripe, but not overly ripe fruit
Take time with your crust. You can substitute pre-made pie crust or even use puffed pastry.
If you don’t have a lemon on hand, you can omit it from the filling. However, it adds ‘brightness’ to the recipe and I do recommend using it.
I also like to sprinkle just a pinch of salt over my desserts. Just a pinch!

Rich and luscious, not only is Pecan Cobbler crazy simple to make, it’s crazy delicious too!

Print Recipe

5 from 1 vote

Blueberry Mango Cobbler Recipe

Prep Time40 mins

Cook Time50 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American/Southern

Keyword: Blueberries, cobbler, mangos

Servings: servings

Calories: 208kcal

Author: Paula Jones

Ingredients

CRUST

1 and ½ cups all-purpose flour
4 tablespoon butter cubed
5 tablespoon shortening cubed
½ teaspoon salt
3 tablespoon ice water

PIE FILLING

1 and ½ cup fresh blueberries
1 cup mango cubed
1/3 cup granulated sugar
2 tablespoons all-purpose flour
zest and juice of one lemon
1 large egg white beaten, for brushing crust
pinch of salt optional

Instructions

Cut butter and shortening into small cubes and freeze 30 minutes.
Add flour to a food processor. Add butter and pulse 3 or 4 times. Add shortening and pulse 3 or 4 times. (Short pulses.)
Add salt and pulse three times at three seconds each time. (yes, I count.)
Pour water, one tablespoon at a time into processor, pulsing after each addition.
After all the water is in, pulse until dough gets crumbly, but stop before it forms a ball.
Lightly flour plastic wrap (like Saran wrap) and turn the mixture onto the plastic wrap. Bring the dough together with your hands. Form the dough into a disc, seal tightly and refrigerate for at least 30 minutes.

PIE FILLING

Meanwhile, Place blueberries in a bowl. Cube mango and place with blueberries.
Stir in lemon juice and zest.
Add sugar and flour.
Stir and allow to sit at room temperature until pie crust is ready.

TO MAKE CRUST

Roll the dough out on a cool surface as quickly as possible to keep the dough from melting.
Roll evenly. Measure the diameter by the pan you plan to bake in. I used a 8.5 inch cast iron skillet.

ASSEMBLE

Transfer the crust to the skillet with the help of your rolling-pin if necessary. Leave the crust hanging over the edge until you fill it.
Spoon the blueberry mango mixture onto the crust. Gently fold over the edges. Brush with crust with the egg white.
Sprinkle a pinch of salt over cobbler.
Bake at 350 degrees for 45 to 55 minutes or until berries are cooked and crust is brown.
Serve hot or cold. Great with vanilla ice cream.