This peach mango galette is actually better than my pear galette. This fresh mixed fruit galette tastes like spring and flowers. It is so delicious and overwhelmingly sweet! This galette is the perfect dessert for a picnic outing this season! The dough is homemade and this time I used a pastry cutter instead of a food processor.
The dough
Any dairy ingredient has to be really chilled prior to making the dough. It has to be kneaded into a disc shape so you can get a nice oval shape later on. It is usually refrigerated as well before rolling to make it really firm and flaky. After a few hours in the fridge, roll it out on a floured, dry surface. Transfer it to a lined baking tray to avoid tearing apart the dough.
The filling
I used semi-ripe red mangoes for this galette. For more details on other varieties of mangoes which are suitable, check out this article. Riper mangoes are a bit difficult to work with when chopping them that’s why a firmer type is recommended. I used a can of peaches for an easier time as well. You can also substitute this with 4-5 fresh peaches. Prep the filling after you make the dough since it traps liquid. I like to scoop the filling onto the dough with a spoon to avoid it being too watery. You can also use your hands if you want to make a fancy design. Brush the crust with egg wash and sprinkle everything with brown sugar.
I like scooping ice cream onto the warm galette so that it seeps into every corner of the pastry. You can serve this peach mango galette both warm or cold.
Ingredients
Galette dough
2 cups self-rising flour
1/2 cup ice cold water
1/2 teaspoon table salt
1/2 cup chilled unsalted butter, cut into cubes
Filling
2 red mangoes, peeled
400g tinned peaches, drained
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
Toppings
1 tablespoon water + 1 large egg, whisked
Brown or demerara sugar, to sprinkle
Instructions
- Mix the dough ingredients in a bowl with a pastry cutter.
- Knead into a ball shape and wrap tightly with cling wrap and refrigerate for at least 2 hours.
- Slice the mangoes into stick shapes.
- Mix the sliced mangoes with the remaining filling ingredients until combined.
- Whisk the egg with the tablespoon of water and set aside. This is your egg wash.
- Preheat the oven to 400°F/205°C.
- Roll the dough out into an oval shape on a heavily floured surface about 15 inches in diameter and 1/8 inch thick.
- Line a large baking tray with parchment paper.
- Place the dough carefully unto the parchment paper and palce the filling in the center of the dough, leaving about 2 inches of space on the edges of the dough.
- Fold the edges inwards to form a crust all over the dough.
- Brush the edges with egg wash and sprinkle the entire galette generously with the cinnamon sugar.
- Bake for 40 minutes at 400°F/205°C.
- Let it cool slightly before cutting into it. Goes great with a tub of ice cream.