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alt="a bowl with mango and blueberry cobbler topped with mango ice cream."
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Mango & Blueberry Cobbler with Mango Ice Cream

Ultra sweet tropical mango perfectly balanced by the more humble blueberry and topped with a mix of oats, almonds and a touch of coconut. And to top it all off, serve it with a three ingredient mango ice cream.
Course Dessert
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Dea Zoffmann

Equipment

  • Blender
  • Ice cream maker Not essential but easier and better.

Ingredients

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

Instructions

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.