Coupon Clipping Cook

Mango, Blueberry and Ginger Galette

You wont believe how easy it is to make this wonderful homemade galette.

For how pretty and delicious a galette is, it seems like it should be much harder to make than it really is.

The hardest part about making a galette may just be waiting for it to cool before eating it.

You know how sometimes a recipe can take a long time to make but the end result isn’t that great which a low return on investment (ROI).

When it comes to galettes, to me it’s a high ROI because it turns out so nice and hardly takes any time at all especially if using premade pie dough.

I love those high ROI kind of recipes.

For this recipe I made the pie crust by scratch but feel free to use premade dough if you like.

When making a pie, it’s the pie crust that usually gives me grief.

Mango Blueberry Galette

But when making a galette, an imperfect crust adds to the rustic look of the pie.  Thank goodness.

In this galette, the filling is just mango, blueberries, a bit of ginger root, lime juice, and sugar.

I especially love the subtle taste of ginger in the filling.

Here are more recipes with ginger root you may like “Tropical Tangerine and Ginger Smoothie“, “Basil and Ginger Shrimp Cocktail Sauce“, and “Baby Bok Choy with Garlic and Ginger“.

I used frozen blueberries because I have them on hand from the many times I bought fresh ones, and then ran out of time to make recipes with them.

But of course fresh blueberries, or other berries you might have on hand would be wonderful in this recipe.

Let’s check out the ingredients.

For the Filling – Mango, blueberries (frozen or fresh), lime juice, ginger root, and sugar

For the Pastry – Flour, butter (1 cube, frozen), sugar, salt, ice water and lime juice, water; and egg wash, sanding sugar (or other type of sugar with large crystals)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pastry:

In a medium to large size bowl, add the flour…

…sugar…

…salt, and

stir together.

Using a grater, shred the frozen butter.

Add the butter to the flour mixture…

…using a fork or pastry cutter, cut the butter into the flour mixture…

…until the mixture has medium to large size crumbles (from the butter) in it.

Add the lime juice, and

ice water.

Gently mix together.

Knead the dough a few times and form it into a round.

Wrap the dough in plastic wrap and chill it in the refrigerator for an hour.

Sprinkle flour on the rolling surface, and on the rolling pin.

Roll the dough into a large circle that’s about 2 inches wider than the diameter of a pie pan.

Next, the dough needs to be transferred to a parchment paper-lined large cookie sheet or pizza pan.

First, sprinkle flour on the rolling pin again.

Lay the rolling pin on top of the left, or right edge of the pastry.

Roll the dough over the rolling pin towards the opposite side.

Then on the parchment paper lined pan, unroll the dough from the rolling pin.  Set aside.

For the Galette:

Preheat the oven to 400 degrees F.

Peel the mango and cut the flesh from the pit in large pieces.

Then, cut the pieces of flesh in slices that are about 1/2-inch thick.

To a medium size bowl, add the mango…

…blueberries…

…lime juice…

…and…

…sugar.

Gently mix together.

Peel and grate the ginger root.

Then,

add it to the bowl.

Gently mix the ginger in with the mango and blueberries.

Using a slotted spoon (so not to include the juice), and spoon the mango mixture on to the center of the pie dough leaving about 3 inches of empty space from the edges.

Fold the edges of the dough (the part without any filling on it) inwards to form a “ring” around the filling.

Adjust the dough if needed so that the amount of dough folded over the filling (the “ring”) is about the same width.

Whisk together an egg and water to make the egg wash.

Brush the egg wash over the “ring” of dough or what will be the crust.

The egg wash will add some bling to the pastry after it’s baked making the crust shiny and giving it a pretty golden color.

Sprinkle sanding sugar (or other type of sugar with large crystals) over the top of the pastry and the filling.

Mango Blueberry Galette

Bake in a preheated oven until the pastry turns a light golden brown (about 40 minutes).

Remove from the oven and let cool before serving.

Serve warm and top with whipped cream, ice cream or just on it’s own.

Vanilla ice cream is especially wonderful when it melts over the warm galette.  So good with the crust.

Then, sit back relax, put on some fuzzy slippers, and…

…enjoy every bite.

More Galette Recipes You May Like:

Fig Galette by Simply Recipes

Mini Blueberry Galettes by The Pioneer Woman

Sweet Potato Galette with Carmelized Shallots by How Sweet It Is

Blueberry Almond Streusel Galette by Two Peas and Their Pod

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Mango Blueberry Galette

Mango, Blueberry and Ginger Galette

You wont believe how easy it is to make this wonderful homemade galette!
Print Pin
Prep Time: 20 minutes
Cook Time: 40 minutes
(Total time also includes time to chill the pie dough): 1 hour
Total Time: 2 hours
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: Galette
Servings: 5

Ingredients

For the Pastry:

  • 1-1/4 cups flour (for the dough)
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 8 tablespoons butter, frozen (1 cube)
  • 2-1/2 tablespoons ice water
  • 1 tablespoon fresh lime juice
  • 2 tablespoons flour (for the dough's rolling surface)

For the Galette:

  • 1 medium to large size ripe mango
  • 1 cup blueberries (fresh or frozen)
  • 1/2 lime, juiced
  • 1-1/2 tablespoons sugar
  • 1/4 teaspoon peeled and grated ginger root
  • 1 egg, beaten (for the egg wash)
  • 3 teaspoons water (for the egg wash)

Instructions

For the Pastry:

  • In a medium to large size bowl, add the flour, sugar, salt, ice water and stir together. Using a grater, shred the frozen butter and add it to the bowl. 
  • Using a fork or pastry cutter, cut the butter into the flour mixture until there are medium to large size crumbles (from the butter) in the mixture. 
  • To the bowl, add lime juice and water. Stir together. Knead the dough a few times and form it into a round. Wrap it in plastic wrap and chill the dough in the refrigerator for an hour.
  • Rolling out the dough - Sprinkle flour on the rolling surface and on the rolling pin. Roll out the dough into a large circle (about 2 inches larger than the diameter of a pie pan). 
  • Transferring the dough - Add more flour to the rolling pin and lay it on top of either the left or right edge of the dough. Roll the dough on to the rolling pin towards the opposite side, and transfer it to a parchment paper lined large cookie sheet or pizza pan. 
  • Unroll the dough on the parchment paper and set aside for a moment.

For the Galette:

  • Preheat the oven to 400 degrees F. 
  • Peel the mango and cut the flesh off of the pit in large pieces. Cut the mango flesh into slices that are about 1/2–inch thick. 
  • In a medium size bowl, add the mango, blueberries, lime juice, sugar and ginger. Gently stir together until incorporated. 
  • Using a slotted spoon (so not to include the juice), transfer the mango mixture onto the center of the pie dough out to about 3 inches from the edges of the dough.
  • Fold in the edges of the pie dough (the edges without any filling on it) toward the middle of the galette to form a "ring" of pastry around the outside edge. 
  • Adjust the dough if needed so that the amount of dough folded over the filling is about the same width. 
  • In a small bowl, whisk together egg and water to make the egg wash. Brush the egg wash around the "ring" of pastry.  Sprinkle sanding sugar over the pie crust and filling.
  • Bake in a preheated oven until the crust turns a golden brown (about 40 minutes). It’s okay if the juice from the blueberries seeps out of the crust on the parchment paper while it’s baking. 
  • Serve warm topped with whipped cream, ice cream or just on its own.
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