Growing up, cobbler meant apple for me. My dad made it often, and while the house smelled like heaven, I secretly only wanted the golden, crunchy topping. The apples were just too tart for my young tastebuds. Now, I’ve found my own twist—sweet, juicy mangoes that never let me down. They’re smooth, mellow, and pair beautifully with a buttery oat topping. This is the kind of dessert that makes people stop mid-bite and go, “Wait…what’s in this?”
Whether you’re making it for a weekend dinner, a casual potluck, or just because you scored a pile of ripe mangoes at the market, this cobbler is going to earn a spot in your regular dessert rotation.
Why This Cobbler Works So Well
Mangoes are naturally sweet, so once they bake, their flavor deepens and gets almost caramel-like. Cooking them in a cast iron skillet with butter, sugar, vanilla, and just a pinch of salt makes the filling rich and jammy without turning watery.
And the topping? It’s a mix of oats, flour, and sugar with just enough butter to make it clump into little golden nuggets. I like adding a touch of cardamom—it’s subtle but makes people tilt their head and ask what that warm, almost citrusy note is. If you’re more of a cinnamon person, go that route. Both work beautifully.
What You’ll Need
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Mangoes (about 4 cups diced): Ripe mangoes are key. Give them a gentle squeeze—if they yield a little, they’re ready. If all you can find are slightly firm ones, let them sit on your counter for a day or two. Frozen mango works in a pinch too (no thawing needed).
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Old-fashioned oats: Adds crunch and heartiness to the topping. Quick oats don’t hold up as well here.
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Flour: Just regular all-purpose does the trick.
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Butter: Cold butter helps create that crumbly topping.
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Sugar: White sugar for the filling, brown sugar for the topping if you want extra depth.
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Cardamom (or cinnamon): Optional but highly recommended for that little “something special.”
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Cornstarch: Thickens the fruit so you don’t end up with mango soup under the crust.
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Vanilla extract & salt: Small touches that bring the whole thing together.
My Way of Cutting Mangoes Without Making a Mess
Here’s what I’ve learned after years of slippery mango struggles:
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Stand the mango upright and slice off each side, avoiding the pit.
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Score each half into cubes without cutting through the skin.
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Push the skin inside-out so the cubes pop up like little squares, then slice them off.
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Don’t forget the middle section—there’s always extra fruit clinging around the pit. I usually snack on those scraps while baking.
Step-By-Step: Making Mango Cobbler
Step 1: Cook the Fruit
Toss your mango cubes in a skillet with sugar, cornstarch, butter, vanilla, and a pinch of salt. Let it bubble until thickened. Your kitchen will smell like a tropical bakery.
Step 2: Mix the Topping
Combine oats, flour, sugar, and cardamom. Work in the butter until you’ve got coarse crumbles. If it feels too dry, a splash of water helps it come together.
Step 3: Bake
Spoon the topping over the warm mango mixture and bake for about 35–40 minutes. You’ll know it’s ready when the edges are bubbling and the top is golden.
Step 4: Serve
This is one of those desserts best eaten warm. A scoop of vanilla ice cream melting into the cobbler is non-negotiable at my house.
Fun Variations
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Mix up the fruit: Mango and raspberries are a summer dream. Mango and peaches taste like sunshine. I’ve even thrown in a handful of blueberries with great results.
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Change the spice: Try ginger, nutmeg, or even allspice instead of cardamom.
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Different mango types: If you’ve got access to Ataulfo mangoes (the smaller yellow ones), they’re creamier and sweeter than the bigger red-green varieties. Perfect for cobblers.
Storing Leftovers (If You Have Any)
Cover and keep on the counter for up to three days. If you want it to last longer, refrigerate it. To bring back that fresh-baked magic, pop a portion into the oven or toaster oven for a few minutes. Microwaving works too, but the topping won’t be as crisp.
Mango Cobbler
Juicy, sweet mangoes baked under a buttery oat topping—this cobbler is pure sunshine in dessert form. Whether you use fresh, frozen, or canned mango, it comes together beautifully and tastes even better with a scoop of vanilla ice cream melting on top.
Ingredients
Fruit Filling
- 4 cups diced mango (fresh, canned & drained, or frozen—no need to thaw)
- ½ stick unsalted butter (4 tbsp)
- ⅔ cup granulated sugar
- 1 tbsp cornstarch
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- ½ tsp kosher salt
Cobbler Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup granulated sugar
- ½ tsp ground cardamom
- ½ tsp kosher salt
- 1 stick unsalted butter, cold and cut into cubes
Instructions
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet (such as cast iron), combine mango, sugar, butter, flour, cornstarch, vanilla, and salt. Cook over medium heat, stirring often, until the mixture becomes bubbly and begins to thicken.
- While the fruit cooks, place the flour, oats, sugar, cardamom, and salt for the topping into the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and mix until the dough forms coarse, clumpy crumbs. If it’s too dry, a splash of water can help bring it together.
- Drop generous spoonfuls of the topping evenly over the hot mango mixture.
- Transfer the skillet to the oven and bake for 35–40 minutes, or until the fruit is bubbling around the edges and the topping is golden brown.
- Serve warm as is, or make it extra indulgent with a scoop of ice cream.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 434Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 46mgSodium 162mgCarbohydrates 66gFiber 3gSugar 41gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Personal Tip
I usually dice extra mango when I find them at a good price and keep about four cups ready in the freezer. That way, cobbler is always just a craving away. On busy weekdays, I’ve even baked a half-batch in a small skillet—just enough for two people to polish off after dinner. It’s cozy, it’s quick, and it makes an ordinary evening feel like something special.
Try other Cobbler recipes:
- Grandma’s Southern Peach Cobbler
- Gluten Free Fruit Cobbler
- Cherry Cobbler (Fresh or Frozen Cherries)