Mango Cobbler
3 ripe mangoes (about 2 cups) sliced in 1 inch pieces
½ cup sugar
¼ cup water
1 tsp lime juice
1 tsp corn starch
1/3 cup vegan butter
1 cup all--‐purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup Soy Milk
1 tsp Ground Cardamom
1 tsp Lime Zest
2/3 Cup Sugar
Secret Ingredient - Hold this thought while preparing the cobbler - "I am wise because I know self-acceptance and I radiate with the glow if seeing the best in others."
Secret Ingredient - Hold this thought while preparing the cobbler - "I am wise because I know self-acceptance and I radiate with the glow if seeing the best in others."
Directions
Preheat oven to 350 degrees F. In heavy bottom sauce
pan, whisk sugar and water. Bring to a
boil then stir in mango pieces and corn starch and coat thoroughly. Simmer for 10 minutes. Remove
from the heat. Add in ½ tsp cardamom, lime juice, and lime zest. Put the butter
in a 3--‐quart baking dish and place in oven to melt. Sieve all--‐purpose flour,
salt and baking powder Mix sugar and milk slowly to prevent clumping. Then blend
in ½ tsp cardamom. Take baking dish and add batter on top of melted butter. Do not stir. Spoon fruit on top, gently pouring
in syrup. Sprinkle top with ground cardamom if desired. Batter will rise to top
during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve
with your choice of whipped cream or vanilla ice cream.