Minted mango-berry cobblers with chai biscuits and fresh ginger cream

  • Preparation Time55 mins
  • Cooking Time27 mins
  • Serves6
  • DifficultyMedium

For the chai biscuits

150g plain flour, plus 2 tbsp for work surface
60g sugar
1 1/2 tsp baking powder
1 1/2 tsp chai spice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp sea salt
2 tsp pure vanilla essence
3/4 tsp mango essence
3 tbsp cold unsalted butter, cut in small cubes
1 tbsp cold butter-flavoured shortening
3 to 4 tbsp ice water

For the ginger cream

110g cream cheese, at room temperature
60ml fat-free vanilla yogurt
2 tbsp icing sugar
1 tbsp finely grated fresh ginger, including juices
2 tsp minced crystallized ginger
1/2 tsp organic coconut extract
1/4 tsp almond essence

For the minted mango-berry cobblers

2 fresh mangoes peeled, pitted and diced
75g trimmed and sliced fresh strawberries
75g fresh blueberries
3 tbsp fresh lemon juice
3 tbsp cornflour
Scant 1 tbsp sugar
5g chopped fresh mint leaves
Cooking spray
1 egg beaten with 1 tsp cold water, for egg wash
3 tbsp toasted sliced almonds
Fresh mint sprigs, for garnish, optional
1) Preheat the oven to 230C/Gas 8. Add the flour, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt to the bowl of a food processor. Sprinkle with both essences and pulse to combine.

2) Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tbsp at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with cling film and refrigerate for 30 to 40 minutes.

3) Meanwhile make the cream. Whip the cream cheese and yoghurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallised ginger and both essences until evenly combined. Cover with cling film and refrigerate until serving.

4) For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornflour, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (240ml) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet.

5) Roll out the reserved dough on a lightly floured marble or a flat surface, to 0.5-cm thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash.

6) Bake the cobblers for 20 minutes, then reduce the heat to 180C/Gas 4. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Leave to cool for 20 to 25 minutes before serving.

7) Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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