• Skip to main content
  • Skip to primary sidebar

Hassle Free Vegan

menu icon
go to homepage
  • Recipes
  • Is it Vegan?
  • Restaurants
  • Tips
  • About
    • Facebook
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Is it Vegan?
    • Restaurants
    • Tips
    • About
    • Facebook
  • ×

    Home » Recipes

    Published: Sep 21, 2022 · Modified: Nov 16, 2022

    Easy Vegan Cobbler with Mango

    Jump to Recipe Print Recipe

    This Easy Vegan Cobbler with Mango is a tropical twist on a classic treat. This vegan dessert takes only minutes to put together. This vegan cobbler may become a new favorite in your home.

    I love a good cobbler as they're sweet and fruity and have a crisp topping. Instead of peach or blueberry, this vegan cobbler is full of mango. If you use frozen mango chunks, there's no fruit to cut up!

    bowl of mango cobbler with baking dish behind it.

    Making the Vegan Cobbler

    To start, preheat the oven to 350 degrees. Prepare a 9" x 13" baking dish by spraying with a non-stick spray. If you want a thicker cobbler, you can use a smaller dish. Put the 5 cups of chopped mango pieces in the prepared dish.

    If you are using frozen mango (which I highly recommend), you do not need to defrost them completely. They will partially defrost while you are making the cobbler as it sits at room temperature. Using frozen mango chunks means you don't need to cut up any fruit! Plus, it's available year round and you know they will be ripe.

    glass dish with cubes of mango in it.

    Sprinkle the cornstarch and white sugar on the mango pieces and mix well. Spread out the mango pieces so the bottom is mostly covered. If you are using a 9" x 13" dish you will still see the bottom of the dish. Set aside the baking dish.

    close up of mango cubes with sugar and cornstarch.

    In a medium or large mixing bowl, combine the melted vegan butter, sugar, non-dairy milk, and vanilla extract and mix well. I use unsweetened soy milk but almond milk, oat milk, or any other plant-based milk would work fine.

    Add the dry ingredients (flour, baking powder and salt) into the wet ingredients and mix well. You will have a thick, dough-like batter.

    cobbler ingredients in a bowl.
    bowl of cobbler batter.

    Use a rubber scraper to put small amounts of the batter on top of the mango. Try to cover as much as possible. You will still see the mango but as it cooks it will cover more.

    glass dish of unbaked mango cobbler.

    Bake in the preheated oven for 40 minutes. Let the baked cobbler cool for at least 10 minutes before serving. This vegan cobbler is sweet enough on its own but you can also add some non-dairy whipped cream on top. Or you can take it up to the next level with a scoop of vegan ice cream.

    Store any leftover cobbler in an airtight container in the refrigerator.

    dish of baked mango cobbler.

    FAQ

    Can I use a different fruit in this recipe?

    Sure you can add another fruit to the mango or substitute for the mango. Fresh blueberries or fresh peaches are amazing in this but you can really use any type of fresh fruit you like. Or combine them to make blueberry peach cobbler! This is also the perfect way to use up any fruit that is starting to get too ripe.

    Can I use whole wheat flour in this?

    I wouldn't substitute all of the white flour for whole wheat. But you can substitute up to half the amount of flour. I recommend using whole wheat pastry flour.

    Can I use coconut sugar in this?

    I only use cane sugar in this recipe but if you try coconut sugar let me know how it works out. I think coconut sugar would be fine.

    Can I use coconut oil instead of vegan butter?

    I wouldn't. It will give it a coconut flavor and make the topping part a bit dense.

    close up bowl of mango cobbler.

    Summary

    I love making fruit desserts and trying different kinds of fruit in them. This vegan cobbler recipe is easy to make and the perfect dessert any time of year. It can be a little tricky cutting up mango so I recommend using frozen mango chunks. It will make this vegan fruit cobbler much easier to put together. The natural sweetness of the mango pairs well with the sweet and buttery biscuit topping. This vegan dessert tastes just like traditional cobbler and no one will miss the dairy.

    Looking for more vegan dessert recipes with fruit? Check out:

    • The Best Vegan Coffee Cake With Berries
    • Vegan Baked Oatmeal With Cherries
    • The Best Vegan Lemon Blueberry Muffins
    dish of baked mango cobbler.

    Easy Vegan Cobbler with Mango

    This delicious Vegan Cobbler is full of sweet mango and has a crisp topping. It's amazing on it's own but you can also add some vegan whipped cream or ice cream on top.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert
    Servings 10
    Calories 266 kcal

    Ingredients
      

    Fruit Base

    • 5 cups chopped mango (fresh or frozen)
    • 1 tablespoon cornstarch
    • 3 tablespoon sugar

    Batter

    • ½ cup vegan butter, melted
    • ⅔ cup sugar
    • 3 tablespoon unsweetened non-dairy milk
    • 1 ½ teaspoon vanilla extract
    • 1 ½ cups all purpose flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt

    Instructions
     

    • Preheat oven to 350°. Prepare a 9" x 13" baking dish by spraying with non-stick spray. You can use a smaller dish which will make the cobbler thicker.
    • Put the 5 cups of mango pieces in the baking dish. I like to by frozen mango chunks which also eliminates the need to cut it up.
    • Sprinkle the cornstarch and sugar on the mango pieces and mix well. Spread out the mango pieces so the bottom is mostly covered. Set aside the baking dish.
    • In a medium bowl, combine the melted vegan butter, sugar, non-dairy milk, and vanilla extract and mix well. Add in the flour, baking powder and salt and stir until combined.
    • Use a rubber scraper to put small amounts of the batter on top of the mango. Try to cover as much as possible. You will still see the mango but as it cooks it will cover more.
    • Bake in the preheated oven for 40 minutes. Let the baked cobbler cool for at least 10 minutes before serving.
    • Store any leftover cobbler in an airtight container in the refrigerator.

    Notes

    • I use unsweetened soy milk for all my baking and cooking but any dairy-free milk will work.
    • My favorite vegan butter is Earth Balance.

    Nutrition

    Calories: 266kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 2gSodium: 194mgPotassium: 167mgFiber: 2gSugar: 28gVitamin A: 902IUVitamin C: 30mgCalcium: 53mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Recipes

    • Platter with baba ganoush with peppers and pitas.
      Easy Baba Ganoush Without Garlic
    • Stack of peanut butter chocolate chip cookies.
      Easy Vegan Peanut Butter Chocolate Chip Cookies (No Butter)
    • Collection of photos from the recipes.
      35+ Best St. Patrick's Day Vegan Recipes
    • Plate of Grape Nuts Muffins.
      Grape Nuts Muffins With Cranberries (Vegan)

    Reader Interactions

    Comments

    1. Charlie says

      September 24, 2022 at 1:39 pm

      5 stars
      I made this yesterday and my kids loved it. They requested that I make it for Thanksgiving. We didn’t add anything on top because it’s sweet as it is. Thank you for the recipe.

      Reply
      • jencardenas says

        September 24, 2022 at 1:59 pm

        Glad you liked it. Maybe it can fit with Thanksgiving because mango is orange!

        Reply
    2. Cora kitty cat =D says

      January 15, 2023 at 1:03 pm

      5 stars
      I love your blog. But this recipe is by far my favorite! I can’t wait to see more recipes!

      Reply
      • jencardenas says

        January 15, 2023 at 3:34 pm

        Thanks! Glad you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    You can find out more about my vegan journey by reading Keep Taking Steps to Change for the Better.

    Recent

    • Junior Mints candy scattered.
      Are Junior Mints Vegan? All Ingredients Listed (2023)
    • Comparison chart showing nutritional differences between black and pinto beans.
      Pinto Beans vs Black Beans: What Are the Differences?
    • Box of CLIF bars.
      Are CLIF Bars Vegan? All Ingredients Listed (2023)
    • Bowl of Cheetos Crunchy.
      Are Cheetos Vegan? All Products Reviewed (2023)
    • uncooked breaded eggplant slices.
      The 10 Best Egg Substitutes For Breading
    • Panera Bread sign.
      Vegan Options at Panera Bread: The Complete Guide (2023)

    Footer

    ↑ back to top

    Contact

    • Contact Us

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme