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Mango and Blueberry Cobbler

Prep Time
15 minutes
Cook Time
25 minutes
Calories
411
Servings
6
Makes 6, 4oz ramekins or mason jars
Nutrition Information: Each serving (1-4oz. ramekin) contains 411 calories, 74 g carbohydrate (25% Daily Value), 5 g fiber (20% Daily Value), 7 g protein (15% Daily Value), 12 g fat (18% Daily Value), 3 g saturated fat (15% Daily Value), 33 mg cholesterol (11% Daily Value), 364 mg sodium (15% Daily Value), and 484 mg potassium (14% Daily Value), 85 mg vitamin C (141% Daily Value), 2563 IU vitamin A (51% Daily Value), 175 mg calcium (18% Daily Value), 2.5 mg iron (13% Daily Value).

Ingredients

  • Butter
  • 3 mangos (about 3 pounds), peeled, pitted and diced
  • 3/4 cup fresh blueberries
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • pinch salt
  • 1 package refrigerated biscuits
  • 1 large egg
  • 1 tbsp milk
  • 2 tsp raw (turbinado) sugar

Instructions

  1. Preheat oven to 325 degrees. Butter mason jars or ramekins, set aside.
  2. In a large bowl, combine mangos, blueberries, sugar, cornstarch, lemon juice and salt. Divide mango blueberry mixture evenly among prepared jars.
  3. On a clean cutting board, unroll biscuits. Using a biscuit cutter just smaller than the jar or ramekin, stamp out six biscuit tops. (For 4oz ramekins or mason jars, use a 2-inch biscuit cutter.) Place biscuits on top of filled ramekins.
  4. Beat egg and milk together to create an egg wash. Brush biscuits with egg wash and sprinkle with raw sugar.
  5. Bake until mango mixture is bubbling and biscuit is golden brown, about 25 minutes.
Categories: Breakfast & Brunch, Desserts, Snacks
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