Lately I’ve been shaking my head a lot. How is it that inspiration happens? How is it that the perfect thing presents itself right in front of you at just the right time? How, for instance, did Amy Chaplin‘s Vegan Peach Cobbler appear in my Instagram feed just when I was getting back into the kitchen to prep my Ayurvedic Summer Cleanse? I hadn’t even heard of her…
But it was divine that it did, because it set off a chain of creative reactions in our summer kitchen, and this adaptation is one result: a Coconut Mango Cobbler that applies Ayurvedic principles while staying true to Amy’s genius.
By God’s grace, I whisper while shaking my head. By God’s grace there is an Amy Chaplin, a summer kitchen – a summer at all, with its fruits of berries, peaches, mango – a wonderful family, and friends like Annemarie Brown who show up at just the right moment, bearing their own magnitude of gifts, with whom to share mother nature’s Ojas, and life’s illuminating grace.
I am not saying this will be in our summer cleanse, as we avoid sugar. But Ayurveda does say that maple syrup is okay for summer, good for Pitta dosha, and restorative when we overheat. In fact, some of Ayurveda’s most staple formulas call for jaggery, honey, maple syrup or coconut sugar as anupana, meaning as a carrier to help deliver the medicine.
I guess you could say then, that the very little bit of so-called healthy coconut sugar added to this cobbler carries the medicine of love, because nature’s gifts of mango, coconut, maple syrup, lime, the cardamom flower – how is that anything but love reaching out to you, saying yes to you, saying I am life, I surround you, and I am everywhere loving you. Have you seen the way mangoes just drop from the tree at the very moment you pass by?
Coconut Lime Mango Cobbler
adapted from Amy Chaplin’s Peach Cobbler
3 medium sized mangos, peeled and sliced into bite size pieces
2 T maple syrup
3 T arrowroot powder
2 t vanilla extract
1 T lime juice
1/4 t cinnamon
1/4 t cardamom
pinch of pink salt
1/4 c unsweetened almond milk
1 t fresh lime juice
2 1/2 c coconut flour
3/4 t baking soda
1 1/2 t baking powder
1/2 t cinnamon
1/2 t cardamom
1/2 c coconut sugar
1/4 t pink or sea salt
1/3 c melted extra virgin coconut oil
2 T maple syrup
In a small bowl, combine the almond milk and lime juice and set aside. It will separate, curdle, clot, or as Amy charmingly says, “clabber.”
Preheat your oven to 350F. In a large bowl, mix all the filling ingredients together and stir until the arrow root is completely dissolved. Pour this filling into an 8×11 baking dish and spread evenly.
In a medium bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, and cardamom. Add coconut sugar and salt and stir well. Melt the coconut oil, and work into the flour mixture until it is completely moistened. Stir in the clabbered almond milk and maple syrup. Crumble over the mango and bake for 25 minutes, until the fruit bubbles and the top lightly browns.
My family loved it for breakfast with fresh blueberries, bananas and greek yogurt. In the afternoon, it would be terrific with coconut cream. Drizzle with maple syrup if you like that extra bit of sweetness, and be sure to use fresh mangoes to get that juicy, syrupy filling, that so delightfully balances the light crunch of the clabbered cobble. It is truly the taste of summer.
Please enjoy this succulent summer dessert ~ and then come join me for our 2015 Ayurvedic Summer Cleanse. It’s only 5 days, and is offered by donation this year – making it easier and more accessible for all people everywhere to be happy and free (or at least to join one of my seasonal Cleanses). All the details are here.
Continuing our summer giveaways, please leave a comment below and I will randomly pick one person to enroll in my summer cleanse, no donation required. I love hearing from you – you are part of our circle of creativity, inspiration, grace – the divine synchronicity. So tell us, in what ways is summer loving you?
I hope summer is loving you good. And let me know what you think of the Cobbler.