Title: Cranberry-Mango Cobbler
Categories: Holiday Cake Fruit
Yield: 2 Servings

3/4	c	Flour
4	tb	Sugar
1 1/2	ts	Baking powder
1/4	ts	Salt
1/4	c	Butter; unsalted
1/3	c	Milk
1	lg	Mango; peeled & diced
1	c	Cranberries; fresh or frozen
1/4	ts	Ground ginger
2	ts	Lemon juice
2	tb	Walnuts; chopped

1. Combine flour, 1 tablespoon sugar, baking powder and salt in bowl. Cut in butter until crumbly. Stir in milk to make wet dough. Set aside.

2. Combine mango, cranberries, remaining 3 tablespoons sugar, ginger and lemon juice in buttered ovenproof 1 l/2 - to 2-quart glass baking dish. Drop batter around inside edge of dish, forming ring of drop biscuits. Sprinkle walnuts over batter.

3. Bake at 400 degrees 30 to 40 minutes or until biscuits are golden brown and wood pick inserted into center of biscuit comes out clean. If biscuits are brown but not cooked through, place sheet of foil over dish and continue baking. Serve warm. Nutritional Information: per serving: 654 calories, 31g fat, 8g protein, 90g carbohydrates, 7g dietary fiber, 71mg cholesterol, 512mg sodium calories from fat 281 ** Chicago Sun Times - Food section - 29 November 1995 **

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