It is mango season in south Florida. This year’s crop seems to be more plentiful than years past. My parents just moved down to South Florida to be closer to their new grandbaby, Hunter (who is just now 2 weeks as I type this), and they happen to have a massive mango tree in their yard. So what to do when life gives you mangos in abundance? Make mango ginger cobbler of course! (and mango smoothies, mango chutney, mango salsa lol)…
Mangos and ginger are a really perfect flavor combination so I paired them together in this easy to make rustic cobbler that can be made on the grill or in the oven in your 12” cast iron skillet. I love cooking in cast iron because everything just tastes better coming out of it’s seasoned exterior, and I love the rustic look and feel of serving dishes out of cast iron.
If you are grilling for dinner, just keep the grill hot and let this mango ginger cobbler bake while you have your entrée. It’s easy and hot and bubbly off the grill!Print
- 3 cups mango
- 1 tblespoon fresh grated ginger
- 2 tbsp honey (if your mango is very very ripe, you can skip the honey)
- tbsp. butter
- 1 teaspoon allspice
- 1 box of Jiffy Golden cake mix (I love baking with Jiffy and this mix is only .99 per box!)
- 1 egg (for the cake mix)
- ½ cup water (for the water)
- 1 tsp vanilla
- 1 tbsp coconut oil
Heat your grill to 350 degrees creating a direct and indirect zone. For baking the cobbler it will go on the indirect side. Using an oven, preheat your oven to 350 degrees.
Combine the cake mix with the water, egg and vanilla in one bowl and set aside. In another bowl, mix the mangos, honey, ginger, butter and allspice.
Oil your skillet with the coconut oil. Pour the mango mixture in. Next, add the cake mix. Mix together very roughly with a fork so the mangos and cobbler combine- just a quick stir.
Bake for 25-30 minutes or until the top has browned and the cobbler is bubbling.
This goes great with coconut gelato!