Mango Peach Cobblers Recipes

Steps:

• In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
• Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
• INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
• Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
• Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
• Pour or drop batter evenly over the mango in the baking dish.
• Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

Steps:

• In a large saucepan, combine the mangoes, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into pan. Cook and stir for 2 minutes or until thickened. Transfer to a greased 11x7-in. baking dish. Dot with butter., In a small bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk; mix well. Drop by tablespoonfuls onto hot fruit. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and golden brown. Serve warm.