Image by LladyYas
Mango Cobbler with Coconut Whipped Cream
INGREDIENTS:
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder 1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
2 Ripe Mangoes
4 tablespoon Brown Sugar
DIRECTIONS:
1. Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
2. Peel & chop 2 mangoes, mix in brown sugar, heat in Microwave for 1 min, stir well then let sit.
3. Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon mangoes over the batter. DO NOT MIX OR STIR.
4. After adding to crust mixture pour 2/3 – 1 cup of hot water over fruit.
5. Bake at 350 degrees F (175 degrees C) for 55 minutes.
Coconut Whipped Cream Topping:
1 pint heavy whipping cream
1/2 cup coconut cream (coconut milk will work as well)
1/2 cup shredded coconut**
1/2 teaspoon vanilla extract
1. Pour ingredients into large mixing bowl
2. Whip with Electric Mixer on “Whip” or highest setting until stiff peaks form
**I put the shredded coconut through a grinder (a non-coffee coffee grinder) to make it fine and crumbly, as some people have texture issues with coconut flakes
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this is an adaptation of a Fruit Cobbler recipe found on AllRecipes.com
