Spiced Mango Galette
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.