Mango Cobbler

Preheat the oven to 350°F (175°C). Roughly chop the cashews into small pieces, leaving some texture rather than grinding them to powder.

In a large bowl, combine the flour, brown sugar, cinnamon, and chopped cashews, stirring until evenly distributed.

Cut the butter or margarine into small cubes and distribute it throughout the dry mixture. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps remaining.

Spread the mango filling (prepared separately from fresh or canned mango) into a baking dish, creating an even layer across the bottom.

Distribute the cobbler topping evenly over the mango filling, spreading it gently with your fingers or the back of a spoon. Do not press down too firmly; the topping should remain loose and crumbly.

Bake for 25-30 minutes until the topping is golden brown and the mango filling is bubbling around the edges.

Remove from the oven and allow to cool for 5-10 minutes before serving warm, optionally with a dollop of yogurt or cream on the side.