Mango cobbler

Sticky rice with mango

• 3 MANGOES, cleaned and cut
• 150 GRAM SUGAR
• 1 TBSP CORN STARCH
• JUICE FROM 1 LEMON
• 50 GRAM BUTTER
• 120 GRAM FLOUR
• 1 TSP BAKING POWDER
• 1/2 CUP MILK

• 3 MANGOES, cleaned and cut
• 50 GRAM SUGAR
• 200 GRAM ROUND GRAIN RICE
• 1 1/2 CUP COCONUT MILK

Add 2 deciliter water to the mangoes, and stir in 50 gram sugar, the lemon juice and the corn starch. Bring to the boil, simmer for 2 minutes. Pour this into a baking dish. Mix the flour with the butter, the baking soda, the milk and the remaining sugar and spoon this over the mangoes. Bake 30 minutes at 175 degrees Celsius. Serve hot, delicious with vanilla ice cream.

A cobbler is an American deep fruit dish, and the fruit is covered by a crust, usually out of biscuit dough. You can use many different fruits like cherries, peaches, blackberries or apples. The name is derived from the fact that the top layer looks like "cobbles". The British call it "pandowdy" (dowdied means broken). The cobbler looks very much like a crumble, but the crumbles are more coarse; also, recipes for cobblers are much older.

See also a recipe for elderberry cobbler.

Put the rice in cold water for one hour and drain. Add the coconut milk and 1 deciliter water to the rice and cook for 20 minutes. Add some water, if necessary, put in an oven tin and bake in the oven for 20 minutes at 150 degrees Celsius. Cool to room temperature and serve with mangoes.