Sweet tropical mango is balanced beautifully by the less sweet blueberry in this easy make-in-advance Mango & Blueberry Cobbler.
This dessert is 100% plan-based and uses no oil or refined sugar. It relies to a large extent on the natural sweetness of the fruit so be sure to only use perfectly ripe fruit. If your fruit is not completely ripe you may need to add a bit more sweetener. I use maple syrup and date sugar but you can of course use whatever sweetener you prefer. Palm sugar would be a good substitute for the date sugar and can also be used instead of the maple syrup, as can honey.
Other fruit combinations also work beautifully. You can use raspberries instead of the blueberries and peaches or nectarines instead of the mango. The peaches and raspberries combination is a very well known combo and actually has a name: Peach Melba. So you can rest assured that this particular combination will taste great! Simple mixed berries also work very well.
This mango and blueberry cobbler can be enjoyed warm or cold, with or without the mango ice cream. If you are more into traditional ice cream flavors, then my vanilla ice cream also goes very well with this cobbler or you can try a simple and quick to make cashew nut drizzle.
Mango & Blueberry Cobbler with Mango Ice Cream
- Ice cream maker Not essential but easier and better.
Ingredients for the base layer:
- 450 – 500 grams blueberries washed
- 2 large mangoes peeled and sliced
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup, optional (only needed if your mangoes are not that sweet)
Ingredients for the topping:
- 1 cup rolled oats
- 100 grams almond flour
- 2 tablespoons desiccated coconut
- 2 tablespoon date sugar or sweetener of your choice
- 3 tablespoons almond milk or milk of your choice
- Grated zest from 1/2 a lemon
Ingredients for the ice cream:
- 3 large mangoes peeled and diced
- 2 cups almond milk or milk of your choice
- 1/2 teaspoon guar gum
Putting the cobbler together:
- Turn on your oven and set it to 400º F/ 200º C.
- In a bowl, mix the blueberries with the mangoes, vanilla, cornstarch and maple syrup, if using. Transfer to an oven proof dish and set aside.
- In the same bowl, mix the oats with the almond flour, coconut, date sugar, lemon zest and almond milk. Spread this mix evenly over the fruit in the oven proof dish.
- Cover and bake for 25 minutes, then remove the lid and continue baking for another 15-20 minutes or until the fruit is bubbling and the toppings are lightly browned.
To make the ice cream:
- Add the diced mango and the milk to a blender and blend until completely smooth. If your mangoes are not 100% ripe and very sweet you can add a tablespoon or two of sweetener of your choice.
- Add the guar gum and blend once more for about 10 seconds, then pour into your ice cream maker and process according to manufacturer's instructions.
- No ice cream maker? No problem! Simply pour the mango mixture into a shallow dish and place it in the freezer. Stir every hour until frozen. This will break up some of the ice crystals. This method obviously takes a lot longer than using an ice cream maker, so do factor this in before embarking on the ice cream recipe. This method also produces a less creamy end product.