Cooking CornerDesiree Brassert

Fresh Mango and Coconut Cobbler

Chef's corner headerFresh Mango and Coconut Cobbler – Desiree Brassert

An easy fruity dessert is always a good idea in times of abundance. Today we are using our luscious and exotic mangoes, but any fruit that combines sweetness with acidity such as berries, apples, pineapples or any combination thereof works beautifully.

For a 9 X 9 inch pan

  • 5 ripe but firm mangoes cut into 1/2 inch cubes
  • 1 tablespoon of unsalted butter or coconut oil
  • 1/4 cup agave nectar, sugar or sweetner of choice
  • 1/2 teaspoon of cinnamon
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • 3/4 cup of all-purpose flour
  • 1/2 cup of shredded coconut
  • 1/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1 stick of chilled unsalted butter cut into small cold cubes


  1. Preheat oven to 350 degrees.
  2. In a shallow pan melt 1 tablespoon of butter or coconut oil and stew the mangoes with sweetener and the pinch of salt until soft for about 5 minutes.
  3. Add the vanilla and cinnamon, mix well before pouring into the bottom of baking pan. Combine the crumble ingredients with most of the butter saving a few cubes for the top. The mixture should feel like coarse beach sand.
  4. Spread evenly over mangoes and top with remaining butter cubes.
  5. Bake for 45 minutes or until top is golden brown.
  6. Cobblers are often served with ice cream, sorbet, or a dollop of fresh whipped cream.