Skillet Mango Cobbler combines all the things I love into an amazing dessert. Fresh mangoes, homemade buttermilk biscuits baked to perfection in a cast iron skillet and topped with creamy vanilla ice cream. YUM!
Happy Sunday!
This is the second week in a row that I’ve posted a dessert recipe on the blog. Since I am not a big dessert person, that’s a huge deal! I’ve had a huge sweet tooth lately, which means I’ve been making more desserts. And while it’s not ideal to have my oven on with this heat wave that has been passing through the East Coast, I’ve had a blast coming up with new recipes. And eating them!
This Skillet Mango Cobbler recipe is no exception. This one is a winner.
What to do with mangoes…
Each year my aunts mail me a box of Caribbean mangoes. And I don’t mean the kind you find in the grocery store. I mean the real deal authentic mangoes. It’s hard to describe just how different these mangoes are from the ones most people are familiar with. For one thing, they are much sweeter. And the color is much deeper, almost like an orange color instead of yellow.
While there are hundreds, maybe even thousands of varieties of mangoes, the ones my aunts send are my favorite. So when I got a delivery this year, I knew I had to make something special.
Make mango cobbler of course!
This skillet mango cobbler recipe is simple but oh so delicious. Start by slicing your mangoes. You can see how I cut my mangoes my checking out my IG stories. I start my turning the mango on the side then I find the center of the mango and put my knife a little to one side, then cut. Repeat on the other side. To peel the mangoes, grab one of the halves you cut off, then run your knife around the edge of the skin and pop the flesh out. Slice horizontally. You want thick slices, almost the same width you’d use if you were making a peach cobbler.
To make the mango filling, add fresh sliced mangoes to a cast iron skillet along with pineapple juice, honey, vanilla extract, lemon juice, salt, and cinnamon. Once the mixture starts to bubble up, make a slurry with cornstarch then add that to the skillet along with a dash of rum (I used Appleton rum). Cook until the mangoes soften and the sauce thickens. The mangoes should still retain their shape.
Time for the biscuits
This biscuit recipe is a variation on the one I used to make Strawberry Shortcake. I added more moisture to the dough by increasing the amount of butter and buttermilk. I also didn’t turn the dough. While turning adds layers to the dough, making it more flaky, I felt like I overworked the dough and the resulting biscuit was not as light and fluffy as it should have been. So this time, no turning necessary for a more foolproof biscuit recipe.
For these biscuits, just pulse flour, cold butter, baking powder and salt. Then pour in buttermilk and honey and press to combine. The dough will be a little crumbly, but should hold together. Form a rectangle and cut out square or round biscuits. Freeze for 5 minutes. Once the mango filling is ready, arrange the biscuits on top of the mango filling.
Note that may favorite way to make this cobbler is with square biscuits. But I photographed this recipe using drop biscuits, which are also really easy to make!
If you want more of a drop biscuit, add ice cold water to the batter. Then use a spoon to scoop the batter over the mango filling.
If you want to make these biscuits even more dessert ready, brush some buttermilk over the biscuits, then sprinkle with coarse brown sugar. Bake until golden brown.
Remove skillet from the oven and let the mango cobbler cool. Serve warm with ice cream. Enjoy!
Looking for more delicious recipes? Try:
Gluten Free Mega Chocolate Chunk Cookies
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Skillet Mango Cobbler
Ingredients
Honey Buttermilk Biscuits
- 3 cups AP flour
- 1 1/2 tbsp baking soda
- 2 sticks (16 tbsp) frozen butter, cubed
- 1/4 tsp salt
- 1 cup buttermilk, plus more for brushing biscuits
- 1/4 cup honey
- 2 tbsp turbinado sugar
Mango Filling
- 3 cups mangoes, peeled and sliced (about 4 large mangoes)
- 1/4 cup pineapple juice
- 1/4 cup honey
- 2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 oz rum
- 1/4 tsp salt
Instructions
- To make the biscuits, pulse flour, baking soda, salt, and frozen cubed butter in a food processor until dough starts to form small pebbles. Slowly pour in butter milk and honey. Pulse until combined. The dough will be a little dry.
- Transfer dough to a lightly floured surface. Use your hands to press the dough into a square, roughly 9x9 in wide and 1 in thick. Use a sharp knife to cut the dough in half. Press one half on top of the other to flatten. Reshape to 9x9 in wide and 1 in high. Cut 9 equal sized biscuits. Transfer biscuits to the freezer while you make the filling.
- To prepare the filling, add diced mangoes, pineapple juice, cinnamon and honey to a cast iron skillet over low heat. Cook until the juices begin to bubble up, about 5 minutes. Meanwhile, make a slurry with the cornstarch, lemon juice, rum, and vanilla extract. Add to the mixture along with salt. Cook for an additional 2-3 minutes, until mangoes soften and the liquid thickens. Turn off the stove and let the mixture cool.
- Preheat oven to 400 degrees F.
- Once mixture cools, remove biscuits from freezer and arrange on top of the mango filling. Brush the top of the biscuits with a little buttermilk, then sprinkle on some turbinado sugar.
- Bake for 28-30 minutes, until the biscuits are golden brown. Remove from oven and let cool for 5-10 minutes. Serve warm with ice cream. Enjoy!
Notes
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
1 Comment
Can’t wait to try. Thanks