This vegan cobbler with mango adds a tropical flair to a classic dessert. It's easy to make and takes only minutes to put together. The natural sweetness of the mango pairs perfectly with the sweet and buttery biscuit topping.
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. This vegan dessert tastes just like traditional cobbler and no one will miss the dairy.
Mango is the favorite fruit in our house. It's so sweet and super flavorful. If you get ataulfo or champagne mangos, the texture is almost buttery. But instead of waiting to get mangos in season, for this cobbler I use frozen chunks so I can make this all year round.
If you like baking with fruit, you'll love my coffee cake with berries, banana chocolate chip cookies, banana pear bread and baked cherry oatmeal recipes.
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Why You'll Love This Vegan Cobbler
- No chopping: If you use frozen mango chunks, there's no fruit to cut up!
- Frozen fruit: No need to worry whether the mango is ripe. Use frozen mango and there's also nothing to chop.
For more mango desserts, try my vegan peach mango pie. Also made with frozen fruit!
Ingredient Notes
- Mango - You can use fresh or frozen but I recommend using frozen. 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.
- Vegan butter - My favorite brand of vegan butter to use is Country Crock Plant Butter.
- Non-dairy milk - I use unsweetened soy milk but almond milk, oat milk, or any other plant-based milk would work fine.
- Flour - I prefer using all purpose flour in this recipe. But you can substitute up to half the amount of flour with whole wheat if you like. I recommend using whole wheat pastry flour.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add in a second type of fruit to have a mango mix or substitute another fruit for mango altogether.
- This vegan cobbler is sweet enough on its own but you can also add some non-dairy whipped cream on top.
- You can take it up to the next level with a scoop of vegan ice cream.
Mango cobbler is a perfect summertime dessert. If you're looking for other treats with a tropical summer flavor, try my vegan ube cookies.
How To Make Vegan Mango Cobbler
Step 1: 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 fruit layer, you can use a smaller dish.
Step 2: Put the 5 cups of chopped mango pieces in the prepared dish. If you are using frozen mango, no need to defrost the pieces first.
Step 3: Sprinkle the cornstarch and white sugar on the mango pieces and mix well. Spread out the mango pieces so the bottom is mostly covered. Set aside the baking dish.
Step 4: In a medium or large mixing bowl, combine the melted vegan butter, sugar, non-dairy milk, and vanilla extract and mix well. Then add the dry ingredients.
Step 5: Stir the flour, baking powder and salt into the wet ingredients and mix well. You will have a thick, dough-like batter.
Step 6: 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.
Step 7: Bake in the preheated oven for 40 minutes. Let the baked cobbler cool for at least 10 minutes before serving.
If you're looking for a delicious mango drink to serve with the cobbler, try this blueberry mango smoothie.
Expert Tips
- 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.
- You do not need to defrost the frozen mango first. They will partially defrost while you are making the cobbler as it sits at room temperature.
- This cobbler has a thin layer of fruit. If you want a thicker layer then use a 9x9" dish although you may need to increase the baking time.
Storage and Recipe FAQs
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.
I wouldn't. It will give it a coconut flavor and make the topping part a bit dense.
Store any leftover vegan cobbler in an airtight container in the refrigerator. Consume within 4 days. You can eat it cold or reheat it in the microwave.
More Vegan Dessert Recipes
If you tried this Vegan Mango Cobbler Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Cobbler with Mango
Equipment
- 9 x 13 baking dish
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
-
- If you want a thin layer of fruit make this in a 9x13 baking dish. If you want a thicker layer then bake in a 9x9.
- 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.
- 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.
- Customize this recipe by adding other kinds of fruit either with the mango or instead of it.
Jen says
My daughter now regularly requests this as her birthday dessert! It's easy to make and we love it!
Cora kitty cat =D says
I love your blog. But this recipe is by far my favorite! I can’t wait to see more recipes!
jencardenas says
Thanks! Glad you liked it!
Diane says
Can the vegan butter be replaced with something else?
jencardenas says
Hi Diane. You can substitute the vegan butter with vegetable oil as well. The flavor will be a little different but it'll still work. Hope that helps.