Mango Breakfast Cobbler
Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
(serves 4)
CRUST
- 1 1/4 cup almonds
- 1 vanilla bean, scraped
- 1/2 teaspoon sea salt
- 1 cup pitted and packed medjool dates
- 2 Tablespoons coconut oil or butter
FILLING
- 4 cups Mango, pitted and diced
- 1/4 cup agave syrup
To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.
Sprinkle half of the crust onto bottom of a loaf pan.
To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
[…] small bowl of Raw Mango Cobbler — recipe from Ani Phyo. YUM! (almonds, dates, coconut oil, sea salt, vanilla bean, mango, […]
I make the original every so often when I really want to impress my friends with a raw dessert. I love to add fresh cherries to it. It is simple, tasty, and beautiful. Thank you, Ani!
Making this right now 🙂
ps- I made raw greek wraps last night and used your recipe for riccota to make feta. left out the water and added a little more lemon. perfect with the black olive hummus.
This is the type of breakfast I can truly go for on a daily basis! Looking forward to making it!
That looks luscious! Luv, luv, luv mango!
[…] crave sugar any longer, I crave fruit! In that spirit, I made a variation of Ani Phyo’s Breakfast Mango Cobbler using […]
I absolutely LOVE this recipe… what an amazing breakfast for a sunny morning! Thanks for sharing!!
I made this tonight and my whole family inhaled it. I am two weeks raw and really need something like this to replace my desert addiction. Thank you so much for sharing it with us Ani.. .My daughter has asked for this for breakfast forever she said.
Wow! I’m the a new adventure of eating raw and so far i have only made thr “Tomato Chili” and loved it had it for lunch two day’s straiht and I just made the “Mango Breakfast Cobbler” Fantastic! I could eat that every morning and for desert… Thank you sooooo much for all your hard work with these recipes, what an imagination…. I love it! I pray to go 100% raw
Tried it, loved it and will make it for friends! I leave the agave out if I use a really sweet mango.
That looks gorgeous Ani as always. I’d kick it up a notch by making it into an after dinner dessert with Coconut Ice Cream. Cashew Cream, Coconut Oil, Medjool Dates/Agave,Screwpine Leaf Juice (optional) and churn in Cuisineart I/C Maker. Make a quenelle on top of the Cobbler. Yum!