Fresh Mango Cobbler

Preheat oven to 375°F (190°C).

Combine the peeled and sliced mangos with 1 tablespoon sugar in a bowl and stir gently to coat. Transfer the mango mixture to a 9-inch baking dish and spread evenly.

Sprinkle the shredded coconut evenly over the mango layer in the baking dish.

In a medium bowl, whisk together flour and ⅓ cup sugar until combined.

Cut the butter into small cubes and add to the flour mixture, then use a pastry cutter, fork, or fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

In a separate small bowl, whisk together sour cream, milk, and almond extract until smooth.

Pour the sour cream mixture into the flour-butter mixture and stir with a fork until just combined; the batter should be thick and slightly lumpy, not smooth.

Drop spoonfuls of the cobbler topping over the mango-coconut filling, leaving some gaps to allow steam to escape; do not spread the topping evenly.

Bake for 35 minutes until the topping is golden brown and a toothpick inserted into the thickest part of the topping comes out clean.

Remove from oven and allow to cool for 5–10 minutes before serving.