Fresh Mango Cobbler

9 10 697
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 697
Calories from fat 436
Calories from saturated fat 88
Total Fat 48 g
Saturated Fat 9.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.1 g
Monounsaturated Fat 23.0 g
Cholesterol 0
Sodium 299 mg
Potassium 772 mg
Total Carbohydrate 64 g
Dietary Fiber 11.2 g
Sugars 53 g
Protein 7.0 g

Dietary servings

Per Portion

Fruit 2.4
Meat Alternative 1.8

Energy sources