Description
Ingredients
Scale
- 8–10 mangos, cored, peeled and chopped into bitesize pieces (4 cups of mango)
- 3 tbsp. butter
- 1/4 cup coconut rum (Malibu or something similar)
- 1/4 cup honey
- 1 tbsp. nutmeg
- 1 package Jiffy Golden Yellow Cake Mix
- 1 egg (for the cake mix)
- 1/2 cup water (for the cake mix)
- 1/4 cup shredded sweetened coconut (optional)
- 1 8”x8” foil baking pan
Instructions
- In a medium bowl, mix the mango with the coconut rum, butter, honey and nutmeg. Let marinate in the refrigerator for 30 to 45 minutes.
- Make sure your grill is on (if not already at this point from the previous dishes) and heat to 350 degrees.
- Mix the cake mix according to directions with the egg and water and then add the coconut rum.
- Pour the fruit mixture evenly into the pan. Next, spoon the cake mix mixture on top of the fruit in heaping tablespoonfuls.
- Now, (once the grill is at the 350 degrees) put the cobbler on indirect heat. This means that you may have one burner on at medium and you put the cobbler near the on burner or hot charcoals, but not directly on top. If you have three burners then you would keep 2 on and one off and put the cobbler on the off burner in the middle. For charcoal, you would move the charcoal to one side and put the cobbler on the other side.
- Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.
- Serve with vanilla ice cream of course! You will have seconds!!