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Mango-Raspberry Cobbler

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Betty Crocker Kitchens
Updated Jun 17, 2011
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Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.

Mango-Raspberry Cobbler

  • Prep Time 10 min
  • Total 60 min
  • Servings 9
  • Ingredients 9
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Ingredients

  • 1 bag (16 oz) frozen mango chunks, thawed, drained
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon fresh lime juice
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup fat-free (skim) milk
  • 1/2 cup frozen raspberries, thawed, drained
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
  • Step 
    2
    In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
  • Step 
    3
    Bake 40 to 50 minutes or until top is golden brown. Serve warm.

Nutrition

150 Calories
0g Total Fat
2g Protein
34g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
85mg
2%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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