Mango and coconut vegan cobbler
Prep time
Cook time
Total time
: Dessert
Cuisine: American/vegan
Serves: 6-8
  • For fruits
  • The meat of 2 mangoes (about 500 gr.) cut into pieces
  • 90 gr. of coconut sugar (or any other kind of sugar)
  • 1 tablespoon of lemon juice table
  • 50 ml of water
  • Half a vanilla pod
  • For the crust
  • 100 gr. of all-purpose flour
  • 50 gr. of whole-wheat flour
  • 50 gr. of coconut sugar (or any other kind of sugar)
  • 100 gr. of coconut butter/oil cut in pieces
  • 70 ml of almond milk
  • 3 tablespoons of dry grated coconut
  • 3 tablespoons of oatmeal
  • ¼ teaspoon of baking powder
  • 1 pinch of salt
  1. In a bowl, sift the two flours and yeast together;
  2. Add in butter, sugar and mix with your hands until you obtain coarse crumbs;
  3. Pour the milk and mix with a spoon;
  4. Add the grated coconut, oatmeal and a pinch of salt. Form a ball of dough and leave it aside;
  5. In a pan, put water, sugar and lemon juice, turn the heat on and cook, stirring often, until the liquid begins to thicken;
  6. Add in the pieces of mango and vanilla, cook for 5-7 minutes;
  7. Turn off the heat and let it cool down;
  8. Preheat oven to 180 °, grease the cake pan or a cast iron skillet with butter;
  9. Roll out dough on a lightly floured surface, if the paste is falling apart, it doesn’t matter, use it in pieces;
  10. Remove the vanilla pod, put the fruit at bottom of the pan and cover the fruits with the dough;
  11. Bake about 30 minutes, let cool it a little bit, sprinkle with icing sugar and serve.
Recipe by La petite casserole at