Spare Fruit Cobbler - cooking recipe

Ingredients

2 cups sliced mango
1 1/8 cups white sugar, divided
1 squeeze lemon juice
1 cup all-purpose flour
1 pinch ground cinnamon
1 pinch ground nutmeg
10 tablespoons butter, at room temperature, divided
1 cup milk
1 egg
1 teaspoon pure vanilla extract

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.
Toss mango with 1/8 cup sugar and lemon juice in a bowl.
Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.
Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.
Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.
Bake in the preheated oven for 20 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.
Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.
Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.