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!
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.
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.
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.
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. 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.
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.
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
Easy Vegan Cobbler with Mango
- 5 cups chopped mango (fresh or frozen)
- 1 tablespoon cornstarch
- 3 tablespoon sugar
- 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
- 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.
- 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.
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.
Glad you liked it. Maybe it can fit with Thanksgiving because mango is orange!
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!
Thanks! Glad you liked it!