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
Serves 8-10
Filling
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
Topping
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.
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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.
Namaste!
Mm mm yummy I bet it tastes and smells divine, just like it looks yum yum
Thanks Jacky! Let me know if you try it. I hope you love it.
This sounds terrific. My question is about combining fruit with other foods, especially with yogurt (dairy). If the fruit is cooked is that better than combining uncooked fruit with other foods (from an Ayurvedic perspective)? Thanks for helping me to understand this.
It is a great question Judy. As you know, Ayurveda tell us that combining raw fruit with dairy is a recipe for bloating, gas, indigestion. I wouldn’t mix the two – which is why I suggested the coconut cream as an alternative. But my boys do, and don’t seem to have any problem. Yes, that is likely because the fruit is cooked, and also because they are young and strong and Pitta, so their digestion is fierce and almost unconquerable. Thank you for asking. What has your experience been?
Thank you, Laura, for these clarifications. As a Vata with sensitive digestion, I’ve been reluctant to combine fruit – raw or cooked – with anything. The result has been that I hardly eat fruit anymore and I miss it. I even wondered today at lunch whether I could drink carrot juice, because, though not technically a fruit, it has a lot of sugar. Any thoughts about that? It makes sense that your robust Pitta sons have no difficulty. Thank you again.
Well, Judy this dessert/breakfast might just be perfect for you. Fruit is good for Vata, especially when like this recipe, it is cooked. This recipe only combines fruits with fruits for the most part, plus a bit of little bit of nut milk and some spices. It doesn’t need any accompaniment, although a homemade coconut cream with cinnamon would be a delicious addition. As far as carrot juice, perhaps you try it with a spoonful of fresh grated ginger? Generally, Vata runs cold so you balance with warm. Juices are considered cold, but spices “heat” them up. I’d be curious to know if that is enough heat for you, though, or if you rather need to heat with fire (i.e., the stove or oven). Aside from this recipe, warming fruits with a little ghee and your favorite spices is a lovely way to restore fruit to your life. I hope
Many thanks, Laura, for your very generous replies.
Cobblers really are a delight in summer. They’re my favorite dessert in fact, as they were a summer staple in my grandmother’s house when I was growing up. I love your mango version and the use of coconut flour. Amy Chaplin is a genius, centered, and mindful creator in the kitchen. Her cookbook is one of my favorites. Enjoy your summer and summer cleanse, Laura!
Thank you, Katie. Putting the words “grandmother” and “cobbler” together in the same sentence is so evocative and dreamy. sounds like summers of love. Hope you are enjoying a dreamy summer in Switzerland.
I shall forever carry the lovely image of fresh mangoes dropping lovingly around me as I pass by their tree. In my minds eye I catch a few as they drop and am reminded that I am loved by Mother Nature and her fruits are a gift beyond measure. Looking forward to a summer cleanse with my favorite Ayurvedist! Peace.
Thank you, Kate. You are always such divine inspiration in our community cleanses. Your heart shines bright!
Thanks Kate. Morgan randomly picked and you are the winner! We will be sending you the Summer Cleanse by email now. Thanks for being a healthy summer lover!
Laura this looks pretty yummy. MMMMM!
Thank you Momma >
Yes, let’s make it this week. We could make it for Caleb.
Amazing! I love this! MK
Thank you Marcia! I’ll make it for you.
This recipe comes at just the right time as I search for a delicious healthy treat for my little ones first birthday in August! I’ve found he is allergic to all dairy. He loves crunchy and coconut and picking blueberries off our bush. It’s become a daily morning ritual actually…. Thanks Laura. I’m looking forward to your cleanse. I need to hop back on the nourishment wagon. Xo
Hi love, I saw the photos of him eating blueberries straight from the bush. He is so darling. Hope he loves this cobbler. Love you, our magnificent Ananda!
I would love to join- always up for fresh and new creative and beautiful recipes for me and the family. This summer I am fully embracing fun and ease and good clean whole delicious food is part of that. Much love to you!
I bought some mangoes today. I may have to try this! Xo
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Hi Larissa, thanks for your visit and for commenting. It looks like you have a beautiful and important blog too.
I also love cardamom. It is so delicious in “sweet” dishes. Because of its peppery taste people often think it might be too heating for pitta. But it’s “virya” – or post digestive effect – is actually cooling. So in moderation it is okay for Pitts.
Here is the Ayurvedic summary ~
Cardamom {Elettaria cardamomum}
Cardamom balances all three doshas
Ayurveda Characteristic and Uses
Effect on doshas – Good for all three doshas
Taste – Pungent, sweet
Energetics – Cooling
Main Traditional Action: Digestive, reduces bloating and gas
Other Traditional Uses: Expectorant, cardiotonic, antiasthmatic, infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs inflammation of eyelids, break up kidney stones and gall stones, and antidote for both snake and scorpion venom
Modern Research
Cardamom and its components have been investigated for a number of biological activities such as: antioxidant, anticancer, anti-inflammatory, immunomodulatory, kidney and urinary disorders, gut modulatory, blood pressure lowering, diuretic, and sedative effects.
Hi Laura. Thank you so much for taking the time and for this very helpful and comprehensive review, I’ll save it. Cardamon (or Cardamom) is one of my favorite spices, if not my favorite, but I’ll use it is moderation. (thanks, I only started blogging yesterday for the first time). Namaste!
it looks and sounds heavenly! I will try it! I am Pitta dosha (major) and very new to Ayurveda and i just added you to my reading list. I have a small question, I love cardamon very much, should i use it conservatively for my dosha type?