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    Home » Recipes » Desserts

    Easy Vegan Cobbler with Mango

    Published: Sep 21, 2022 · Modified: Jun 12, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    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.

    Bowl of mango cobbler with baked cobbler in the background.

    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.

    Jump to:
    • Why You'll Love This Vegan Cobbler
    • Ingredient Notes
    • Variations
    • How To Make Vegan Mango Cobbler
    • Expert Tips
    • Storage and Recipe FAQs
    • More Vegan Dessert Recipes
    • Recipe
    • Comments

    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.

    Baking dish with mango chunks in it.

    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.

    Baking dish with mango chunks, cornstarch and sugar.

    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.

    Dry ingredients mixing into wet ingredients.

    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.

    Cobbler batter in a bowl.

    Step 5: Stir the flour, baking powder and salt into the wet ingredients and mix well. You will have a thick, dough-like batter.

    Baking dish with mango chunks and cobbler dough.

    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.

    Baked vegan mango cobbler.

    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

    Can I use different fruit in this vegan cobbler?

    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 substitute coconut oil for vegan butter?

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

    What's the best way to store leftover cobbler?

    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

    • Vegan chocolate Bundt cake on a cooling rack.
      Vegan Chocolate Bundt Cake With Chocolate Chips
    • Plate of buckeyes with red napkin.
      Vegan Buckeyes (Chocolate Dipped Peanut Butter Balls)
    • Easy Creamy Vegan Rice Pudding With Raisins
    • Plate of vegan blondies.
      Easy Vegan Blondies With Cranberries

    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

    Bowl of 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 Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10
    Calories: 266kcal
    Author: Jen Cardenas

    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
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    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.

    Nutrition

    Calories: 266kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 194mg | Potassium: 167mg | Fiber: 2g | Sugar: 28g | Vitamin A: 902IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 1mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      September 24, 2022 at 1:39 pm

      5 stars
      My daughter now regularly requests this as her birthday dessert! It's easy to make and we love it!

      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
    3. Diane says

      June 14, 2023 at 2:47 pm

      Can the vegan butter be replaced with something else?

      Reply
      • jencardenas says

        June 14, 2023 at 4:59 pm

        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.

        Reply
    5 from 3 votes (1 rating without comment)

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

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