Use Mangos for Desserts!

By:  Linda Fox

It’s mango season! Mangos are plentiful in Mexico in the spring and summer. Wherever you live, now is the time to enjoy this delicious fruit.

Mangos can be used for desserts, just like you use peaches, apples, or strawberries.

 Tropical Mango Cobbler

Ingredients:

• 2 cups flour
• 2 cups sugar
• 4 tablespoons baking powder
• 1 cup whole milk
• 1- 1/2 to 2 sticks butter
• 6 cups mango

Preparation:

Use an 11″ by 13″ pan. Melt butter and put in the bottom of the pan. Add the fruit and put the mixed batter on top and bake in a pre-heated oven at 375˚F (190˚ C) until slightly browned on top, around 30-45 minutes.

If you have more of a sweet tooth, mix the mangos with 1/4 cup brown sugar and add 1/2 teaspoon of cinnamon, nutmeg, and allspice.

Melt butter and put in the bottom of the pan.  Add the fruit and mixed batter on top. Bake as above.

Here are some additional recipes for you to enjoy!

Mango Topping for Desserts

Use this fantastic topping over ice cream or cake.

Ingredients:

• 1 mango per serving
• 2 teaspoons butter per serving
• 2 teaspoons brown sugar per serving
• Pinch of cinnamon, nutmeg, and allspice

Preparation:

Cut mangos into slices or chunks. Mix all ingredients in a saucepan and cook on low heat until the mangos are tender and caramelized. Serve on top of vanilla or coconut ice cream or over your favorite cake. Easy!

Mango Shortcakes

Here is a quick and easy recipe using Bisquick®. Substitute mangos for strawberries and make shortcakes!

Ingredients:

Mangos:

• 4 cups mangos, sliced
• 2 tablespoons butter
• 1/4 cup sugar
• 2 teaspoons each of cinnamon, nutmeg, and allspice

Shortcake:

• 1/4 cup sugar
• 2-1/3 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1/2 cup whipping cream

Preparation:

Heat oven to 425°F (218°C). In a saucepan, gently cook the mangos, butter, sugar, and spices until the mangos are tender. Set aside. In a medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown. Meanwhile, in a small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with mangos and whipped cream.

Afterward, take a siesta!

Other recipes by Linda Fox: Mexican Chocolate Mousse