Delicious seasonal mango in a cobbler, with a cake like topping.
Filling: 6 c. ripe mangoes, ½-inch slices 1/2 c. dried cranberries or dried bing cherries 1/2 c. brown sugar 2 TB cornstarch 2 tsp. lemon juice 1/2 tsp. cinnamon 1/2 c. butter Topping: 3/4 c. flour 1/2 c. sugar 1/2 tsp. cinnamon 2 tsp. baking powder 3/4 c. half-and-half 1/4 c. butter, melted
Preheat oven to 400 degrees. In a 2-quart casserole dish, combine mango, cranberries, sugar, cornstarch, lemon juice and cinnamon. Dot with butter. In a mixing bowl, combine flour, sugar, cinnamon and baking powder. Add in half-and-half and butter. Crumble over mangoes; bake for 20-25 minutes until crust is golden brown.
Serve warm with whipped cream or ice cream. Serves 6.