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This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the warm flavors of cinnamon and ginger.
3 cups sliced peeled mangoes
2 cups blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
1/2 cup flour
4 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon McCormick® Cinnamon, Ground , divided
1/4 teaspoon baking soda
1/3 cup buttermilk
Preheat oven to 350°F. For the Filling, mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
For the Topping, mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.
Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
Use sliced peeled peaches in place of the mangoes. Or, use frozen blueberries, unthawed, in place of the fresh blueberries. Prepare and bake as directed.
(Amount per serving)
Looks yummy, can't wait to try it!!
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