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Ingredients

3 cups diced mango, or more to taste 3 tablespoons white sugar, divided ⅛ cup bourbon 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon orange zest ½ cup all-purpose flour ¾ teaspoon baking powder 1 pinch salt 4 tablespoons unsalted butter, divided 1 large egg, lightly beaten ⅛ cup milk

Nutrition Info

245 calories carbohydrate: 24.4 g cholesterol: 77.6 mg fat: 13.1 g fiber: 0.8 g protein: 3.6 g saturatedFat: 7.8 g servingSize: - sodium: 153 mg sugar: 9.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine mango, 2 tablespoons sugar, bourbon, cornstarch, cinnamon, and orange zest in a large bowl. Mix well to coat the mango evenly. Set aside.
Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a separate bowl. Cut in 2 tablespoons butter using a pastry cutter, or the tips of your fingers, until the mixture resembles coarse crumbs. Combine egg and milk in a small bowl, add all at once to the flour mixture. Stir until batter is just moistened.
Melt remaining 2 tablespoons butter in an oven-safe skillet over medium heat. Add mango mixture and cook gently until heated through, about 5 minutes. Drop batter in spoonfuls over the fruit. Transfer skillet to a baking sheet.
Bake in the preheated oven until top is browned and fruit is bubbling, 20 to 30 minutes.

4 servings

I wanted to use the fresh mangos I bought on sale so I adjusted this peach cobbler recipe. We loved it.