Mango-Blueberry Cobbler

This dish couldn’t be easier or more like comfort food Grandma used to make.  All you do is slice some fruit, sprinkle with spices, plop it into a baking dish and cover it with a simple biscuit topping, and bake! 

It doesn’t really matter what fruit you choose – everything is good made this way.  You could also use sliced peaches or apples instead of the mango. Frozen blueberries would work as well.

Mango-Blueberry Cobbler



Mango-Blueberry Filling:

  • 3 cups sliced peeled mangoes
  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 2 teaspoons conrstarch
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger

Biscuit Topping:

  • 1/2 cup flour
  • 4 tablespoons sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/3 cup buttermilk



Preheat oven to 350 degrees F; spray an 11×7-inch baking dish with cooking spray.

Next prepare the filling in a large bowl.  Combine mangoes, blueberries, and lemon juice. In a smaller bowl, mix together sugar, cornstarch, cinnamon, and ginger. Sprinkle this mixture over the fruit, then toss to distribute. Spoon mixture into the prepared baking dish.

For the topping:  Combine flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda, and salt. Stir in buttermilk and mix well. Drop the dough, in 6 equal portions, by rounded tablespoons onto the fruit mixture.  Combine remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the biscuits.

Bake until fruit is bubbly and the topping is browned, about 35 to 40 minutes. Serve warm.

Serves 6.