Move over Peach and Blackberry Cobblers. Here’s a new twist on this old-fashioned dessert. A Mango Chili Ginger Cobbler. It’s like having a fireworks display on your table and in your mouth!
The idea to combine mangos, sugar, chili and ginger in a cobbler came to me when I was at Camp Blogaway, where the Mango Board provided a tasting of different flavors with mango. This was a real winner. So my imagination went to work to create this recipe that combines the flavors I tasted that day. I learned about different types of mangos too. The yellow Atulfo mangos have a nice smooth texture for this dessert. Also try the Keitt mango which is a red-green color, somewhat fibrous but the flesh is smooth. For more information on mangos, go to www.mango.org.
Cutting open a mango is a little tricky with the giant seed inside. In our June Knife Skills class, I taught students how to tackle this unusal fruit. The key is DO NOT PEEL IT, but cut off the two “cheeks” and score them. Next spoon out the flesh from the peeling. Everyone in class cut open one mango, which made the job of creating this sensational dessert extremely easy.
Mike mixed together the sugar mixture with the chili and ginger, while Emily and Hannah rolled out the ginger pastry into stars, hearts and moons and created a fireworks display in their 13 x 9 baking pan.
Take one taste of this dessert and you’ll know it’s not your ordinary cobbler. The visual fireworks explodes in your mouth with an intense and sweet/sour flavor combination. Vary the amount of chili you use depending on your audience or how spicy your chili powder is. The first time I made this I used only 1 1/2 tsp of chili powder in the fruit and you could barely taste the chili. With 2 Tablespoons, the chili was just right for me, but some of my friends thought it was overpowering. Use 1 Tablespoon for a happy medium.
- 1 cup sugar
- 1/4 cup cornstarch
- 1-2 Tbs chili powder (or to taste)
- 2 tsp grated lemon peel
- 7 large mangos, ripe, seeded, peeled, large dice
- 1 Tbs fresh lemon juice
- 1/4 cup crystallized ginger, coarsely chopped
- 2 cups flour
- 1/2 cup crystallized ginger, finely choppe
- 1/3 cup sugar
- 1 Tbs baking powder
- 1 tsp grated lemon peel
- 1 tsp salt
- 6 Tbs unsalted butter, cut into pieces
- 1/3 cup milk
- 1/2 tsp chili powder
- 1 quart vanilla ice cream (optional)
1. Preheat oven to 350°. Butter a 13 x 9 x 2-inch baking pan. Mix together sugar, cornstarch, chili powder and lemon peel in large bowl. Prep mangos by cutting into a large dice. Add mango pieces and coarsely chopped ginger to sugar mixture and stir. Transfer to the buttered baking pan. Bake for 25 minutes at 350°. Remove from oven and place cobbler cookies on top to finish baking.
2. While fruit is baking, prepare the cobbler cookies. Place ginger and flour into Food Processor bowl and process until ginger is finely chopped. Add sugar, baking powder, lemon peel and salt and process to mix. Add chilled butter pieces and pulse a few times until butter is the size of small peas. Add milk and pulse until the dough begins to come together. Remove from processor onto plastic wrap and form into a flat disc.
3. Put plenty of flour on your work surface and roll out dough to 3/4-inch thickness. Use cookie cutters to cut out cookies. Reroll dough scraps and cut out additional cookies. Place cobbler cookies on top of hot mango mixture. Return baking pan to the oven and bake until cookies are golden, about 25 additional minutes. Serve with vanilla ice cream if desired.
Servings: 12 Calories per serving: 428
Preparation Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour and 10 minutes