BAKED/ Baked Goods/ Desserts/ Vegetarian

Spiced Mango Galette

Spiced Mango Galette

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 2 1/2 hours (includes chilling the crust Cooking Time: 25-35 minutes

Fresh mango paired with warm spices creates something pretty special.


  • For the FIlling
  • 3 cups fresh mango, peeled and cut into cubes, plus a few slices reserved
  • 1/2 cup to 3/4 cup of sugar (depending on how sweet the fruit is)
  • pinch of salt
  • juice and zest of 1/2 lemon
  • 4 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1 recipe galette crust (follows) or just use a frozen pie crust!
  • 1 egg
  • For the galette crust dough
  • 1 ⅓ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • Heavy cream, as needed (at least 1/3 cup)
  • 1 stick butter, cut into cubes



Preheat the oven to 400 degrees.


In a food processor, pulse the flour, sugar and salt. Add the butter and pulse very briefly-you want pieces of butter the size of chickpeas. Don't be tempted to over do it.


Whisk the egg in a measuring cup and add enough cream so you have 1/3 of a cup of liquid.


Add it to the flour and butter mixture and pulse until it just comes together.


Dump the dough out onto a floured board and form into a disc. Wrap in plastic and refrigerate for at least 2 hours and up to three days.


Roll out the dough to about a 12 inch circle and place it onto a rimmed baking sheet lined with parchment. Refrigerate the crust while you make the filling.


Combine the cubed mango, salt, spices, sugar, lemon juice and zest and cornstarch in a large bowl and mix to combine.


Spoon the fruit mixture onto the crust leaving about 2 inches all around. Then fold the dough over the fruit and crimp together as you go.


Brush the exposed dough with an egg wash and sprinkle with a touch more sugar. If you have course sugar, that looks great. If not regular will do.


Bake for 25-35 minutes.


Remove from oven and let cool on a wired rack.


Note: You can totally omit the spices for a more straightforward mango treat. I also put a few slices of unmixed mango on top to get that good mango color.

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