“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
10 ripe mangos
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
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
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.