Mango Cobbler

I don’t have a favorite color, a favorite movie, a favorite flavor of ice cream… but, I do have a favorite fruit. It’s no secret I’ve got a huge crush on mango! One of the most juicy, most luscious fruits in existence, it’s perfect to indulge my sweet tooth.


My mom and dad have a prolific mango tree, and this time of year it is bumping. So for any of you who have mango trees in your backyard, friends with over-abundant trees, or if you just love them so much and simply can’t buy enough in-season fruit at the store, I’m beginning a three week series on mango-focused recipes.

Cubing mango

My mom has been making Claire Mathews Mango Clafoutis for as long as I can remember, so when planning this recipe series, this dessert immediately popped into my mind. Mrs. Mathews worked for my dad for roughly 15 years during the 1980s and early 90s, and before that she was my grandfather E.R. Beall’s secretary. She lived down the street from us when we were kids… and yep, she had a mango tree. Before my mom and dad planted theirs, she used to bring us sweet, summer mangoes.

Making batter

I’ve adapted her recipe slightly, but kept the basics. This dessert is all about the fruit, so make sure you use the absolute best and most ripe mangoes you can find. While the custardy filling plays an invaluable role, it’s still merely a supporting actor for the star of the dish. When mangoes aren’t at their peak, you can swap in other fruit. When guava is in season, these make a perfect sub! But you can use peaches, pear, juicy berries, you name it.

Pouring batter into browned butter

Swirling batter into brown butter

Pour the batter over the butter in the dish. It will swirl into it and not be completely combined.


Adding mangoes

Scatter the mango on top of the batter


Scooping mango cobbler

Try not to lick this right off the serving spoon!

Plated mango cobbler


Make Ahead Dinner Party Quick & Easy Mid-Week


Mango Cobbler

(adapted from Claire Mathews Mango Clafoutis)
Prep Time20 mins
Cook Time45 mins
Servings: 8


  • 4 cups ripe mango cubed
  • 6 tablespoons unsalted butter
  • ¾ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • teaspoon kosher salt
  • teaspoon freshly grated nutmeg
  • 1 ¼ cups granulated sugar divided use
  • ¾ cup whole milk
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup sliced almonds optional


  • Preheat oven to 350.
  • Brown the butter by melting it in a small saucepan over medium high heat. Stir occasionally, and let it cook until the milk solids turn brown and it starts to smell nutty. Immediately remove the pan from the heat (as it can burn quickly), and pour into a 10 inch round baking dish, or a 9” square baking dish. Set aside.
  • Combine the flour, baking powder, salt, nutmeg, and 1 cup sugar in a bowl and whisk to combine. Pour in the milk, eggs, and vanilla and whisk until a thick batter forms. Pour this over the brown butter in the baking dish.
  • Top the batter evenly with the mango and sprinkle with the remaining sugar. Place in your preheated oven and bake for 40-45 minutes. If using the almonds, carefully scatter the over the cobbler after 20 minutes of baking. This will keep them from sinking in to the batter and allow them to get toasty and browned. Remove and let cool for 10 minutes, then serve warm.

Tips & Tricks

*You can make this a few hours ahead of time and reheat in a low oven before serving.


  • Heide Kaplan says:

    Being from “the North” I can’t seem to master the opening or getting the fruit off the pit. I se you cubed the fruit. I’d love to see instructions for doing that
    This recipe certainly looks “out of this world” delicious. Thank you for all the recipes I receive from you.

    • KeyLimeLexi says:

      Thank you for your comment! It is always so nice to hear positive feedback. On my website I have a page called “Know How.” If you click on that, you will find a post about how to cut a mango as I did for this recipe. Do let me know if you have any further questions!

    • Joanne says:

      I always hated that job too. Then I found a fun tool at the kitchen store — a mango corer, which makes the job a lot easier!

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