Fresh Mango Cobbler

(recipe, Ani Phyo)


Make sure to choose perfectly ripe mangoes, and try to get mangoes with less fibrous flesh if possible.


    1. 3 cups pecans, dry
    2. 1 vanilla bean or 1 tablespoon alcohol-free vanilla extract
    3. ¾ tsp. sea salt
    4. ¾ cup pitted dates
    1. ¾ cup pitted dates
    2. 3 Tbsp. coconut oil
    3. ½ vanilla bean or ½ tablespoon alcohol-free vanilla extract
    4. ⅔ cup water, as needed
    1. 3 to 4 ripe mangoes, peeled, seeded, and sliced (about 6 cups)


    1. If using the vanilla bean for the crust, slice open the bean and scrape out the seeds. (Save the pod; you can use it to infuse flavor into other dishes, or blend it in smoothies.) Process the pecans, vanilla seeds (or vanilla extract), and salt into a powder in your food processor. Add the first ¾ cup dates and process until mixed well. Sprinkle half of the crust onto the bottom of a pie dish and set aside. (Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.)
    2. If using the ½ vanilla bean for the syrup, scrape the seeds out. Process the second ¾ cup dates with the oil, vanilla seeds (or vanilla extract), and water as needed to make a thick syrup. Set aside.
    3. To make the filling, place the sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto the cobbler crust. To serve, top with the remaining half of the crust.


    This dish will keep for two days in the fridge.