Servings: 8

For the fruit: subheading: For the fruit:
4 cups mango (diced (about 4 medium mangos))4 cups mango (diced (about 4 medium mangos)) 4 cups mango (diced (about 4 medium mangos))4 cups mango (diced (about 4 medium mangos))
2/3 cup white sugar2/3 cup white sugar ⅔ cup white sugar⅔ cup white sugar
½ stick butter (4 Tablespoons)½ stick butter (4 Tablespoons) ½ stick butter (4 Tablespoons)½ stick butter (4 Tablespoons)
1/2 cup all purpose flour1/2 cup all purpose flour ½ cup all purpose flour½ cup all purpose flour
1 tablespoon cornstarch1 tablespoon cornstarch 1 tablespoon cornstarch1 tablespoon cornstarch
1 teaspoon vanilla extract1 teaspoon vanilla extract 1 teaspoon vanilla extract1 teaspoon vanilla extract
1/2 teaspoon kosher salt1/2 teaspoon kosher salt ½ teaspoon kosher salt½ teaspoon kosher salt
For the cobbler: subheading: For the cobbler:
1 cup all purpose flour1 cup all purpose flour 1 cup all purpose flour1 cup all purpose flour
3/4 cup old fashioned rolled oats3/4 cup old fashioned rolled oats ¾ cup old fashioned rolled oats¾ cup old fashioned rolled oats
1/2 cup sugar1/2 cup sugar ½ cup sugar½ cup sugar
½ teaspoon cardamom½ teaspoon cardamom ½ teaspoon cardamom½ teaspoon cardamom
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1 stick butter 1 stick butter

Preheat oven to 375°F.
In a 10-inch cast iron skillet, add mango, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
Meanwhile, in a stand mixer with paddle attachment, add 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps, adding a splash of water, if needed.
When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown.
Serve warm as is or topped with ice cream.