Mango-Cardamom Cobbler From Sapna Punjabi-Gupta

Author Notes

Like millions of fellow Indians, my love for mangoes runs deep—and this mango cardamom deep-dish cobbler satisfies my nostalgic summer cravings with a Texas flair. This Southern-style cobbler has a generous filling of mangoes, topped with a thick crust infused with fragrant green cardamom.

There are hundreds of varieties of mangoes found in the world. The most sought after Hafoos (also known as Alphonso) variety, revered for its unparalleled taste and texture, is grown in the Konkan region of Maharashtra state in India. Of the many varieties commonly found in the U.S., I favor Kent and Ataulfo/Champagne varieties for this cobbler, as they have a high flesh to seed ratio with smooth texture and very limited stringy fibers. Whatever mangoes are available to you, choose fruit that's ripe yet firm to the touch. You can certainly use frozen, thawed mangoes for this cobbler too, but I would highly encourage fresh fruit when in season.

A few notes on swaps: I have made this cobbler with regular all-purpose flour and whole wheat flour with equal success. You can also easily replace the butter with an equal amount of coconut or grapeseed oil, and the whole milk with oat, coconut, or almond milk, to make the cobbler vegan. And last, baking it in a smaller size baking dish or casserole (say, a 2-quart dish instead of 3 quart) allows for a thicker layer of crust, which some may prefer. Alternatively, this recipe can be divided equally in ramekins for individual portions. With a scoop of plain vanilla ice cream or my favorite kesar (saffron) pistachio ice cream over the top, a bowl of this warm cobbler is what perfect summer dreams are made of. —Food52