This is a very, very good skillet cobbler, one of my favorite. We tried it with both coconut whipped cream and brown sugar whipped cream. I liked it better with the coconut whipped cream; Debbie liked it better with brown sugar. Either way, this is fabulous.
This is a quick and simple cobbler to make using our mix.
While these are called skillet cobblers, the butter is melted in a pan in the oven, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work.
For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix  and mix according to the directions with the mix.
For the filling
Preheat the oven to 350 degrees.
- Make the coconut cream by mixing the coconut flavor and Bavarian cream together in a small bowl. Fold in the coconut. Set aside.
- Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.
- Immediately scrape the batter into the hot pan. Place the mango pieces on top of the batter. Spoon coconut cream filling over the mango pieces.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a light, golden brown.
Note: Different pans may require different baking times.
For the Coconut (or Brown Sugar) Whipped Cream
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel  per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.