Rainbow Island Mango Cobbler

Rainbow Island Mango Cobbler

Rainbow Island Mango Cobbler; created by Scouter Tim Moberly

“Our troop created this recipe while at Camp Pupukea in Hawaii. The director had a mango tree in his yard and brought the fruit to camp. We combined the fresh mango with ingredients found at the dining hall for the cobbler cook-off competition. The recipe was a major hit!”

Servings: 14 to 16
Preparation Time: 1 1/2 hours
Challenge Level: Easy

Ingredients:

For Filling:
10 ripe mangos
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon

For Topping:
1 1/2 cups brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oats
1/2 cup (1 standard stick) butter, softened
1/2 teaspoon ground cinnamon

Required Equipment:
12-inch camp Dutch oven
Large mixing bowl
Medium-size mixing bowl
Heavy-duty aluminum foil

Preparation at Camp:

1. Prepare 25 coals for the Dutch oven.

2. Remove skin from mangos then cut each into half inch-wide slices while removing the large, thin seed.

3. Mix all filling ingredients, including sliced mangos, in a large bowl.

4. Line oven with aluminum foil then grease the foil with a little cooking spray.

5. Pour mango filling into the Dutch oven, spreading it evenly.

6. Mix all topping ingredients, except cinnamon, in a medium-size bowl.

7. Pour topping mixture over mango filling. Spread topping evenly over filling, but do not stir it into the filling! It’s supposed to lay on top.

8. Sprinkle 1/2 teaspoon ground cinnamon over the topping.

9. Bake for about 60 minutes using 17 coals on the lid of the Dutch oven and 8 coals underneath. Refresh coals as required.

4 thoughts on “Rainbow Island Mango Cobbler

  1. Looks and sounds delicious, but please don’t line your Dutch ovens with foil. A properly-seasoned D.O. won’t require it and your D.O. won’t get a good seasoning of you always line it.

    • Regardless of whether or not the dutch oven will get properly seasoned, in our troop and pack, most cobblers are made after dinner, in the waning hours of the evening, or, even after dark as a late night snack. It is such a PIA to wash and clean things in the dark, with minimal equipment, especially after the camp has been “critter-proofed”, that the tinfoil lining is much appreciated.

  2. Use parchment paper instead of foil for lining dutch ovens. It tears less easily and does not leech chemicals, and you can burn it in a campfire for cleanup.

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