Back in the day before there were pellet smokers (gasp!) I gained a lot of notoriety for A) being a women who was grilling and B) making dessert on the grill! At the time it seemed like such a novel concept. Now that pellet smokers are out—and they are admittedly a lot like an outdoor oven with the added benefit of smoke flavor—you see a lot more people making dessert on the grill.
Yes, you can even make cobbler on the grill!
This mango cobbler infused with coconut rum pays homage to my South Florida tropical roots, back when I started this site! During mango season mangos are everywhere and you are blessed with neighbors with fruitful (ha!) trees that will deliver mangos to your doorstep.
But if you don’t have mangos around, don’t worry—this recipe works great with frozen mango so you can embrace those tropical vibes no matter where you live. Oh, I definitely recommend drinking coconut rum while making this recipe, it’s just part of the process. 🙂
If you’re looking for more mango inspiration, I’ve got you covered! Some of my favorites include Mango Lime Grilled Shrimp, Floribbean Mango Chutney, and the Floribbean Dog, which has a mango black bean salsa!
Mango Cobbler on the Grill
Description
Ingredients
- 8–10 mangos, cored, peeled and chopped into bitesize pieces (4 cups of mango)
- 3 tbsp. butter
- 1/4 cup coconut rum (Malibu or something similar)
- 1/4 cup honey
- 1 tbsp. nutmeg
- 1 package Jiffy Golden Yellow Cake Mix
- 1 egg (for the cake mix)
- 1/2 cup water (for the cake mix)
- 1/4 cup shredded sweetened coconut (optional)
- 1 8”x8” foil baking pan
Instructions
- In a medium bowl, mix the mango with the coconut rum, butter, honey and nutmeg. Let marinate in the refrigerator for 30 to 45 minutes.
- Make sure your grill is on (if not already at this point from the previous dishes) and heat to 350 degrees.
- Mix the cake mix according to directions with the egg and water and then add the coconut rum.
- Pour the fruit mixture evenly into the pan. Next, spoon the cake mix mixture on top of the fruit in heaping tablespoonfuls.
- Now, (once the grill is at the 350 degrees) put the cobbler on indirect heat. This means that you may have one burner on at medium and you put the cobbler near the on burner or hot charcoals, but not directly on top. If you have three burners then you would keep 2 on and one off and put the cobbler on the off burner in the middle. For charcoal, you would move the charcoal to one side and put the cobbler on the other side.
- Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.
- Serve with vanilla ice cream of course! You will have seconds!!
If you love making cobbler I’ve got quite a few epic recipes to try:
Thanks for this specific posting, I will probably attach this website to my personal rss feeds, a buddy just informed me about this a while back. this may be the best
This us such a grate (wink) idea! I rarely have access to a proper grill, much less a pellet stove, but I am going to try this (gasp) in the oven sometime soon, now that temps are coming down in the evening finally. The only alteration I will have to make is subbing coconut oil for the butter due to my allergy to all things cow milk, and since coconut is a primary flavor here – and a fave of mine – that seems workable!
I found the link to this at the bottom of your Floribbean Mango Chutney recipe, which I had pinned some time ago and finally am ready to make. Yay mangos!
Hi Sylvia, So glad you are making this and love the coconut oil substitution, perfect for this flavor combo! You should also try my mango chutney recipe it is a winner!!