Here's an exotic, tropical version of the cobblers of my youth. Both Irwin and Edward mangos are good choices for this cobbler, but any ripe mangos can be used. Serve with a scoop of vanilla ice cream.
Serves 6
4 large ripe mangos, peeled, cut from the pit, and sliced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup freshly sqeezed orange juice
1 cup unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons baking powder
3 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 cup confectioners' sugar
Preheat the oven to 350 degrees. In a 9-inch baking dish, combine the mangos, ginger, cinnamon, and orange juice. Toss together to coat. To make the topping: In a small bowl, combine the flour, sugar, salt, and baking powder. Stir to blend. Add the butter and mix until incorporated to a sandy consistency. Stir in the milk just until smooth. Dollop this topping onto the mango mixture, spreading to cover most of the top.Bake for 25 minutes, or golden brown. Dust with confectioners' sugar and serve warm.