51
directions:
Preheat oven to 325 degrees. Butter mason jars or ramekins,
set aside. In a large bowl, combine mangos, blueberries, sugar,
cornstarch, lemon juice and salt. Divide mango blueberry
mixture evenly among prepared jars. On a clean cutting board,
unroll biscuits. Using a biscuit cutter just smaller than the jar
or ramekin, stamp out six biscuit tops. (For 4-ounce ramekins
or mason jars, use a 2-inch biscuit cutter.) Place biscuits on
top of filled ramekins. Beat egg and milk together to create
an egg wash. Brush biscuits with egg wash and sprinkle with
raw sugar. Bake until mango mixture is bubbling and biscuit is
golden brown, about 25 minutes.
Contributed by The National Mango Board
mango and
blueberry cobbler
Makes 6, 4-ounce ramekins or mason jars
Prep time: 15 minutes
Cooking time: 25 minutes
ingredients:
Butter
3 mangos (about 3 pounds), peeled,
pitted and diced
¾ cup fresh blueberries
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
Pinch salt
1 package refrigerated biscuits
1 large egg
1 tablespoon milk
2 teaspoons raw (turbinado) sugar
