On a recent trip to Hawaii, Samantha and her husband came across this mango cobbler. It was so good, she wanted to recreate it for you guys. So we grabbed a few mangos and got straight to work - it's a hard job, isn't it?! The star of this cobbler is mangos and they are not only delicious, they are very nutritious!
Mangos have grown in popularity over time and are now considered the most widely consumed fruit probably more for their taste than nutritional benefits. While their taste is amazing, often described as a cross between a peach and a pineapple, the health benefits are where this stone fruit really shines.
Just one cup of mangos has over seventy-five percent of your daily Vitamin C needs. Most of us know that Vitamin C is crucial to supporting a healthy immune system. But did you know that in combination with fiber, the two together can lower the bad cholesterol? Add that to the fact the potassium and magnesium in mangos can also lower blood pressure - this fruit is worth eating!
Mangos are also high in Vitamin-A, B-6, copper and the combination of Tartaric, Malic and trace amounts of Citric acid help keep the alkali reserves in the body. We could go on and on about the benefits of mango (not to mention the raspberries in the nice cream) but let's get to the recipe!
Raspberry Nice Cream:
1 can of coconut (placed in the refrigerator overnight)
2 cups frozen raspberries
2 Tbsp. of coconut sugar
6 Mangos, peeled and chopped
4 Tbsp. orange juice
1/2 tsp. ground ginger
1 tsp. cornstarch (use arrowroot is grain-free)
1/2 cup rolled oats - we used gluten free
1/2 cup oat flour (can be made by placing oats in a high speed blender or food processor)
1/2 cup chopped macadamia nuts
1/3 cup coconut sugar
2 Tbls. vegan butter (we used Earth Balance)
1.) Make the nice cream first. Place all the ingredients for the nice cream in a high-speed blender or food processor and blend until smooth. You may need to stop and scrape down the sides a time or two.
2.) Put the smooth nice cream in a loaf pan and place in the freezer until it is solid enough to scoop out. It took ours about 2 hours.
3.) Now let's make the cobbler. Preheat oven to 350˚. Place chopped mangos, orange juice, ginger, and cornstarch in a bowl and stir to combine.
4.) Place mango mixture in a pie pan and bake for 45-50 minutes until the mangos have caramelized.
5.) While the mangos are baking, prepare the topping by putting all of the ingredients except the butter into a medium-size bowl and toss to combine.
6.) Cut the butter into the oat mixture by using two forks or a pastry cutter until the butter is pea-sized.
7.) Spread the topping on a cookie sheet that has been lined with a sheet of parchment paper and put in the oven alongside the mango mixture for 15-20 minutes or until golden brown. It will crisp up more once it is out of the oven and cools off (the topping can be made ahead of time and put in an airtight container).
6.) Once the mango mixture has caramelized (is soft and comes together), scoop into a bowl, add Raspberry Nice cream, serve and ENJOY!!