Fresh Mango Cobbler

9 10 692
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 6
Fresh Mango Cobbler
Health Highlights


3 cup Pecans (dry for crust)
1 pod Vanilla bean (scraped for crust)
3/4 tsp Sea Salt (for crust)
3/4 cup pitted Dates (for crust)
3/4 cup pitted Dates (for syrup)
3 tbsp Coconut oil (for syrup)
1/2 pod Vanilla bean (for syrup)
2/3 cup Water, filtered (for syrup as needed)
4 mango Mango (ripe, peeled, seeded, sliced)


To make crust, process pecans, vanilla bean, and salt into a powder in your food processor.  Add 3/4 cup pitted dates and process until mixed well.  Sprinkle half of the crust onto bottom of 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.

To make syrup, process 3/4 cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside.

To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust.

To serve, top with remaining half of the crust.

Will keep in the fridge for two days.

Nutrition Facts

Per Portion

Calories 692
Calories from fat 420
Calories from saturated fat 82
Total Fat 47 g
Saturated Fat 9.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 12.0 g
Monounsaturated Fat 22.8 g
Cholesterol 0
Sodium 300 mg
Potassium 747 mg
Total Carbohydrate 67 g
Dietary Fiber 12.1 g
Sugars 53 g
Protein 6.8 g

Dietary servings

Per Portion

Fruit 2.4
Meat Alternative 1.8

Energy sources