Mango Pineapple Cobbler Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together flour, cinnamon, salt, and baking soda.
• Beat butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold rest into batter.
• Spread batter into prepared baking dish; sprinkle reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

Steps:

• Blend 1 cup each chopped pineapple and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.

Steps:

• In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
• Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
• INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
• Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
• Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
• Pour or drop batter evenly over the mango in the baking dish.
• Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
• Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
• Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
• Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

Steps:

• Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
• Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
• In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
• Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
• Bake at 400 for 20-25 minutes.
• Serve with vanilla ice cream.

Steps:

• Combine mangoes and apple pie spice in a sauce pan with juice.
• Heat over low heat.
• Gently stir in two tablespoons of Bisquick® to thicken the sauce.
• Pour into the bottom of a 9 x 13" Pyrex® baking dish.
• Mix together the 2 1/2 cups Bisquick®, half& half, sugar substitute and butter to form a dough.
• Drop by tablespoons onto the top of mango mixture.
• Bake in 425-degree oven for 30 minutes, or until done.
• Let cool slightly before serving.

Steps:

• Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

Steps:

• Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
• Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
• Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
• Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
• Make the batter:
• In a large bowl, sift together flour, baking powder, and salt. Set aside.
• Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
• Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
• In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
• Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).

Steps:

• Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mango, 2 tablespoons sugar, bourbon, cornstarch, cinnamon, and orange zest in a large bowl. Mix well to coat the mango evenly. Set aside.
• Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a separate bowl. Cut in 2 tablespoons butter using a pastry cutter, or the tips of your fingers, until the mixture resembles coarse crumbs. Combine egg and milk in a small bowl; add all at once to the flour mixture. Stir until batter is just moistened.
• Melt remaining 2 tablespoons butter in an oven-safe skillet over medium heat. Add mango mixture and cook gently until heated through, about 5 minutes. Drop batter in spoonfuls over the fruit. Transfer skillet to a baking sheet.
• Bake in the preheated oven until top is browned and fruit is bubbling, 20 to 30 minutes.

Steps:

• Thaw mangoes, cover with 3/4 cup sugar, set aside. Mix well after several minutes.
• {reheat oven to 350°F; put butter in shallow baking dish or casserole dish, place in oven & melt butter.
• Mix remaining dry ingredients EXCEPT BROWN SUGAR.
• Add milk, mix well.
• Pour batter into butter in dish- DO NOT MIX!
• Pour mangoes into batter- DO NOT MIX! sprinkle with brown sugar.
• Put in oven & bake for approximately 35-50 minutes depending on how shallow/deep dish is.

Steps:

• The Filling : Preheat oven to 375°F.
• Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
• Pour into a 2-quart ovenproof casserole or other dish.
• It is best if the fruit fills the dish but doesn't rise above the edges.
• The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
• Pour in milk and stir until mixture comes together and forms a rough dough.
• Place spoonfuls of the dough on top of the fruit evenly covering it.
• Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
• Serve warm.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
• To make topping, in a small saucepan, melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle mango and pineapple over, and set aside.
• To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition. Beat in sour cream and vanilla.
• Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple. Pour batter into the cake pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely. Invert onto a platter to serve.

Steps:

• Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.