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Mango Cobbler
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

For filling:
1 1/2 lb fresh mangos, pitted and cut into 1/2-inch wedges
7 Tbs sugar
1 Tbs all-purpose flour
1 1/2 tsps fresh lemon juice
3/4 to 1/4 tsp almond or vanilla extract

For topping:
3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
3 tsps sugar
2 Tbs cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk

Make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand about 30 minutes to get flavor and juicy. Preheat oven to 400F.

Make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not over mix). Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar. Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.

Chef's cooking trivia: What is Baking Powder? Baking powder is a combination of baking soda, cream of tartar, and cornstarch. It is used as a leavening agent to cause cakes and breads to rise. The most common form of baking powder is "double-acting," which causes baked products to rise first when water is added and secondly when heat is applied in the cooking process.

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