| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 (16-ounce) package frozen mango chunks, thawed
- 1 (16-ounce) package frozen peach slices, thawed
- 1 large jalapeno pepper, seeded and diced
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1 package sweet corn cake mix
Instructions
- In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
- Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
- INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 456 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 398 mg |
Reviews
My family love this. I have made it several times, including switching the peach and mango for mixed berries. My children aren’t fans of jalapeño, so I used a quarter of the recipe, just to give it a mild zing. It turned out great.
There was nothing terribly wrong or bad about this … but there was nothing great as well (hence 3 stars. The jalapeno adding an interesting flavor, but I missed the juiciness of a cobbler. I doubt I would make this again.
Am I missing something here? where was the colander mentioned in the recipe? One idea, If you have some jalapeneos preserves, you can use 2 Tablespoons, in lieu of the fresh ones.
It’s a great mango, peach salsa. If I had that in mind, I would scrape off the top which is gross and just keep the bottom for dipping in tortilla chips. Oh, well
I’m sorry but is that for real…. baking it in the colander? That is a joke right? hahahahahah
If you didn’t follow the recipe, and it didn’t work out, then the one star rating that you gave really applies to you and not Sandra Lee. What can I say? Thank you for your candid stupidity? Thanks for sharing.
this was really quite good. the first time i did it exactly “as is”. but i am kinda traditional so the second time i tried the old “colbbler/crisp toppping” of oats, butter, brown sugar and nuts. it was a different spin but very good also.
sandra’s recipes are always fun and provide a little wiggle room to improvise.
I loved the hint of spice and so did everyone else at my party!!! I am not perfect in the kitchen by no means and have made those same oopsies as the gal with the collander incident…oh well try again next time and I am sure you will love it. Some of the reviews on here are so rude…..some people must be so bored that they have to use this as an oulet for their rudeness!! I believe in freedom of speech as much as the next person but come on this is supposed to be light and fun!!
just scrumptious. Perfect blend of sweet and savory flavors.
this is a pantry/frezer dessert to be brought out on short notice for any occasion. Quick, easy and apparently foolproof!