Mango and Blueberry Skillet Cobbler recipe can be enjoyed year round. Moist cake-like batter with fresh fruit. Moist sauce incorporates with baked fruit.
Preheat oven to 350º F. In a medium bowl, stir together both flours, baking powder and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add in 1 cup sugar and beat until combined and fluffy, 2–3 minutes. Alternately add the flour mixture and milk and beat on low in between until just combined.
Spread batter in a greased 12-inch baking-safe skillet (or baking dish). Evenly top with thawed or fresh mangoes and blueberries. Sprinkle top with ½ cup sugar and pour water over the fruit, do not stir.
Bake 45–60 minutes, or until cobbler is cooked through. A wooden toothpick inserted in center should come out clean. Cool on a wire rack for at least 20 minutes. Slice and serve warm with optional ice cream. Store extras covered in refrigerator for up to a week.