Blueberry Mango Cobbler


by: Dee

This cobbler marries the flavors of blueberry and mango into a slightly salty and sweet dessert anyone would enjoy! Be creative with your fruit selection. Adapted from The Sono Baking Company Cookbook


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

4 cups of fresh or frozen (thawed) blueberries and mango

1/3 cup to 1/2 granulated sugar (depending on ripeness of fruit)

1/2 teaspoon coarse salt

1/2 Juice of lemon

2 1/2 tbsp cornstarch

Biscuit Dough

1 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp coarse salt

6 tbsp (3/4 stick) cold unsalted butter, cubed

1/3 cup buttermilk, plus extra for brushing

Sanding sugar, for finishing

Nutrition Facts
Blueberry Mango Cobbler

Servings Per Recipe: 6

Amount per Serving

Calories: 366

  • Total Fat: 12.3 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 31.8 mg
  • Sodium: 626.8 mg
  • Total Carbs: 62.5 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 24.6 g
  • Protein: 3.6 g

how is this calculated?

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1.  In a large bowl, toss together the fruit, sugar, salt, lemon juice, and cornstarch. Transfer to a 13 by 9-inch dish.

2.  Set the oven rack to the middle position. Preheat to 375.

3.  Biscuit Dough

4.  In a food processor, whisk together flour, sugar, baking powder, baking soda, and salt. Working quickly so as not to warm the butter, add the butter into the dry ingredients and pulse until the mixture resembles coarse crumbs. Add the buttermilk until it has been absorbed and there are no dry patches. Do not overwork. The dough will be wet.

5.  Spoon dollops of biscuit dough on top of the fruit. (The dollops will spread and join with one another as the cobbler cooks.) Brush the dough with buttermilk, and sprinkle with sanding sugar. Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes. Serve warm or at room temperature.

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