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We’re showing you how to make Mango Pineapple Cobbler with Biscuit Crumble.

Maybe it’s the warmer weather or the part of us that’s longing for a vacation on a tropical island, but McKenzie and I have been dreaming of desserts with fresh fruits.

This week, we were thinking of nostalgic recipes that our grandma used to make for us in the summer. She always seemed to rotate between cheesecake, 4-layer delight, and a fruit cobbler of some sort. Of all the deserts she made, her cobbler was by far the most delicious and that’s what inspired this tropical twist on a classic, Southern dessert.

We combined mango, pineapple, and coconut to create a delicious, tropical, fruity base and topped it with a buttery biscuit crumble. One bite of this instantly transported us to summertime. It’s all the flavors of a tropical vacation with the nostalgia of a classic southern dessert.

We’re obsessed! Keep reading to see how to make it and learn the key cooking tips we use to make this Mango Pineapple Cobbler a crowd favorite.

Want more delicious summer dessert ideas? Check out these recipes:

This post is all about Mango Pineapple Cobbler.

Mango Pineapple Cobbler with Biscuit Crumble

**Ingredient Snapshot*:**

Pineapple: When we think of summer we think of pineapple. It’s such an unexpected fruit to be in a cobbler, but it’s so delicious.
Mango: We were originally going to make this exclusively a pineapple cobbler, but we thought it needed another delicious fruit with it. Mango pairs beautifully with pineapple — the combo is unbeatable.
Shredded Coconut: After testing the cobbler recipe, it was delicious, but we felt like it was missing a flavor. We added shredded coconut to the fruit base and it completely elevated the flavor profile.
Brown Sugar and Granulated Sugar: Brown sugar and granulated sugar add sweetness to the fruit and the biscuit crumble topping.
Corn Starch: Corn starch helps to thicken the fruit base and give it that iconic cobbler texture.
Lime Juice and Zest: Lemon juice is commonly used in cobbler recipes to add some acidity and flavor, however, we wanted to change things up. Lime pairs beautifully and adds a fresh, bright flavor.
Cinnamon: Cinnamon is the perfect spice to add a warm flavor to the mango pineapple cobbler.
Butter: Butter adds flavor and tenderness to the fruit and biscuit crumble topping.

*This is a snapshot of the ingredients. See the complete recipe BELOW for the complete ingredient recipe.

Equipment You’ll Need for This Recipe:

Aspen Mixing Bowls

Crate & Barrel

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Marin White Medium Baker

Crate & Barrel

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Wooden Spoon

Amazon

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Mercer White Mini Bowls

Crate & Barrel

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Direction Snapshot:

Heat the oven to 375°F and butter a 9x13 inch baking dish.
Mix all the ingredients for the mango and pineapple mixture (minus the butter). Pour the mixture into the baking dish and nestle cubed butter into the fruit.
Bake fruit mixture for 15 minutes.
Make the biscuit crumble while the fruit bakes. Combine all the dry ingredients, cut in the butter, and mix in the buttermilk and vanilla until just combined.
Remove fruit from the oven and top with biscuit crumble. Sprinkle with cinnamon sugar and bake for 30 more minutes —until the top is golden brown.
Remove the mango pineapple cobbler from the oven. Let it cool for 15 minutes. Serve hot and top with vanilla coconut milk ice cream.

Baking Cobbler Q&A

What’s the difference between a crumble and a cobbler?

The difference is in the toppings. A cobbler has a pie crust or biscuit topping while a fruit crisp has an oat-brown sugar streusel topping.

Why do you put cornstarch in cobbler?

Cornstarch helps to thicken the fruit filling. Without it, your fruit filling will be liquidy and not have a saucy texture.

What type of ice cream should I serve with the mango pineapple cobbler?

Vanilla ice cream is always a great choice. Here are some of our favorite vanilla ice creams:

So Delicious Vanilla Coconut Ice Cream: We highly recommend topping your cobbler with this ice cream. It’s a dairy-free ice cream that’s made of coconut milk, so it compliments the tropical flavors beautifully.
Bluebell French Vanilla Ice Cream: Bluebell is the BEST ice cream. Growing up in Texas, there wasn’t any other option, but we will continue to stand on our soapbox about it.
Talenti Madagascar Vanilla Gelato: Gelato is so delicious. We love the Talenti brand and their Madagascar vanilla gelato is so yummy! It’d be the perfect topping on the mango pineapple cobbler.

This post is all about mango pineapple cobbler.

Mango Pineapple Cobbler with Biscuit Crumble

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Author: Morgan Hicks
Total Time: 55 minutes

Print Recipe

Description

This tropical fruit cobbler is the dessert of summer! It’s perfect for a summer backyard party, 4th of July or a delicious summer treat.

Ingredients

Scale

Mangos and Pineapples

1 pineapple, cubed in small bits

2 mangos, cubed

1 cup shredded coconut

1/4 cup brown sugar

1/4 cup granulated sugar

4 tbsp cornstarch

1 tbsp lime juice

2 tsp lime zest

2 tsp vanilla flavor

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

4 tbsp butter, cubed

Biscuit Topping

2 cups flour

1/2 cup brown sugar

1/4 cup granulated sugar

2 tsp baking powder

1 tsp salt

12 tbsp cold butter, cubed

1 tsp vanilla flavor

1/2 cup buttermilk

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Instructions

Heat oven to 375°F. Butter or grease a 9×13-inch baking dish.
In a large mixing bowl, combine cubed pineapple, cubed mango, brown sugar, shredded coconut granulated sugar, cornstarch lemon juice, lemon zest, vanilla, cinnamon, nutmeg, and salt. Mix ingredients until combined and coated.
Pour the pineapple and mango mixture into the baking dish. Nestle pieces of the cubed butter into the fruit mixture. Bake in the oven for 15 minutes.
While the fruit is baking, make the crumble. In a medium-sized mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt. Using a pastry cutter, cut the cubed butter into the flour mixture.
Whisk the vanilla into the buttermilk. Form a well in the flour-butter mixture. Pour the buttermilk into the well. Use a wooden spoon or spatula to mix and form a dough. Be sure not to overwork the dough.
Remove the fruit from the oven, and drop the biscuit topping over the top of the hot fruit. Make sure to leave some space open to let the stem come through. Sprinkle raw sugar and cinnamon over the top. Bake for 30 more minutes —until the top is golden brown and the filling is thick and bubbly.
Let the cobbler cool for 15 minutes before serving. Enjoy dessert after dinner. Top with your favorite vanilla ice cream.

Prep Time: 10 minutes
Cook Time: 45 minutes

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Mango Pineapple Cobbler with Biscuit Crumble