MANGO COBBLER

MANGOES MANGOES EVERYWHERE....there are more varieties of Mangoes at Karnambu that you can possibly imagine, so different recipes for different Mangoes

For the Mango Cobbler, it is best to get the Mangoes off the tree next to the otter pen, or from the old tree behind the first cabin off from the main house, affectionately known as "Mickey II". These Mangoes are meaty, flavorful and have no strings to get caught in one's teeth! Perfect for cooking!

Ingredients: for enough servings to accommodate the guests at Karanambu:

CRUST

5 cups flour

6 tablespoons white sugar

2 teaspoons salt

2 cups shortening (or margarine)

2 eggs

1/2 cup cold water

FILLING

20 (+/-) ripe (not soft) Mangoes - peeled, pitted and thickly sliced

1/2 cup lemon juice (can also use lime if lemons are not available)

1 1/2 cup orange juice

1 cup butter

4 cups sugar (depending upon sweetness of fruit - TASTE before adding all)

1 teaspoon Nutmeg

2 teaspoons Cinnamon

2 Tablespoons Cassava starch

1 cup raisins

glaze for pie crust

1 egg

2 Tablespoon brown sugarDirections:

1. In a bowl, sift together the flour, white sugar and salt. Work in the shortening with a pastry blender (Ha! or whatever you can find that resembles the row of blades to cut the mixture); blend until the mixture resembles coarse crumbs. In a smaller bowl, whisk together the egg and cold water. Sprinkle over the flour and work in with your hands to form dough into a ball. Chill for a minimum of 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees c). Roll out half the dough to 1/8 inch thickness. Place in a large baking dish (a roasting pan or bread pan will work well), covering the bottom and halfway up the sides. Bake for about 20 to 30 minutes, or until golden brown. Remove from oven and cool.

3. In a large pot, mix the Mangoes, lemon juice and orange juice. Add the cup of butter and cook over a medium-low heat until butter is melted. In a mixing bowl, stir together the 4 cups of sugar, nutmeg, cinnamon and cassava starch. Mix into the peach mixture. Add the raisins. Cook until the sugar is dissolved and becomes thick and syrupy. Remove from heat and pour into the crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave the strips into a lattice over the Mango filling. Secure the strips to the pie crust by pressing the back of a fork over the ends where they meet the crust. Brush with lightly beaten egg and sprinkle sugar over the crust.

Bake in preheated oven for 45 minutes to an hour or until the top crust is deliciously golden

ENJOY with lashings of creme!!!!