French Mango Galette

Irresistible Deliciousness!

Before the mango season comes to an end, its imperative that we eat as many mango desserts as possible so as to have reminiscence until the next Summer

Got my hands on a decent batch of Ataulfo mangoes at @sobeys
 and decided to make a Mango Galette. Puff pastry dough filled with Butter and Mango pulp mixture, topped with thinly sliced marinated mangoes and baked till golden perfection. Served with homemade Vanilla bean Icecream. Slurrppp!

So, without further ado, let’s dive into making this beautiful summer dessert. You’ll need:

Puff pastry @tenderflakepie

1 large Mango thinly sliced @sobeys

2 tbsp melted Butter mixed with 1 tbsp mango pulp @gayleafoodscoop

4 tbsp Sugar
1 tsp Cinnamon powder
Pinch of Lemon zest and 1 tsp lemon juice

Instructions:

Let’s start by slicing and marinating the mango. Thinly slice one mango and marinate it in 2 tbsp sugar, lemon zest + juice and cinnamon powder for atleast 15 mins

Thinly Sliced marinated mangoes

Preheat the oven to 400F

Till the mango marinates, let’s get started on the puff pastry. I get mine from the store from this brand by Tenderflake and those are pretty great. Roll it out on a parchment paper and using round tray and a knife cut a perfect circle. My pastry circle was 10 inches

Now using a silicon brush, spread out the butter and mango pulp (I used leftover peach pulp instead of mango, coz no waste) on the entire pastry

Place the sliced marinated mangoes leaving 2 inches on the corners

Rolled out puff pastry, smothered with butter and pulp mixture, topped with marinated mangoes

Fold the sides to form the galette. Now brush the top with Almond milk or egg wash and sprinkle 1 tbsp sugar on top. Place the galette along with the parchment paper in a baking tray

Galette, ready to be baked

Bake in the preheated oven for 20 mins or till golden brown, keep a close eye!

Remove and slice. Serve warm with a scoop of vanilla/coconut icecream. Simple Summer Delight!!!!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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