This Fresh Mango Galette recipe is so delicious and easy to make. With fresh mangos, lime zest, and a buttery sugary crust, everyone will love this dessert. It's perfect for a summer party, the beach or anytime you feel like a tropical treat!
We were recently in Hawaii and the fresh tropical fruit options were endless!! Our friends have this amazing mango tree that just happened to be raining ripe mangos when we were there. Of course, I had to make some sort of dessert like my Mango Gelato and drinks like my Mango Mojito.
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Why I Love This Recipe
Galettes are meant to be rustic. Don't worry about the shape or perfect folds, etc. It will taste amazing no matter what. And it's fun to put together, you could definitely make this with kids!
What is a Galette?
Galettes are a great pastry dessert option because they are fairly easy to make, they don't have to be perfectly assembled and they still turn out amazing. Galette is a French term that describes different types of pastries that are flat and in a round or rectangular shape.
They are free-form, have a sweet or savory filling in the middle, and a crust that is folded over the edges. Galettes are cooked on a baking sheet rather than in a pie pan.
Key Ingredients for This Recipe
Homemade or Store-Bought Pie Crust: You have the option to use either a homemade or store-bought crust for your mango galette. A homemade crust allows you to control the ingredients and customize the flavor, while a store-bought crust provides convenience and saves time.
Fresh Mango: Select ripe and juicy mangoes for your galette. There are different varieties of mango and any variety will work for this recipe.
Brown Sugar: I highly recommend using brown sugar for the crust. Once baked you will get a crunchy and caramel-like coating that is irresistible. If you don't have brown sugar, white sugar will work in a pinch.
Lime Zest: Lime zest provides a bright and refreshing citrus flavor to the mango galette. It adds a tangy note that balances the sweetness of the mangoes and brings a zesty twist to the dessert.
More Fresh Fruit Recipes to Check Out
Homemade or Store-Bought Crust?
For this recipe, you can use a homemade crust or a store-bought crust. If you make your own dough, it has to be refrigerated at least an hour before assembly, so keep that in mind before you get started.
How to Assemble and Bake a Mango Galette
Prepare a large baking sheet with parchment paper and preheat the oven to 375ºF. Put the filling ingredients in a large mixing bowl and gently stir to combine.
Place the chilled dough on a lightly floured surface and roll it out with a rolling pin. Start in the middle and work out and get to the desired thickness and size (about ¼' thick and 10-12" in diameter).
Place the rolled-out dough onto the prepared baking sheet. Gently spoon the mango filling in the middle, leaving 1-2" of dough all around the edges.
Fold the edges of the dough over the filling all the way around. Don't worry about being perfect or even, make sure all the filling stays put.
Whisk the egg and brush it on the outside crust. Sprinkle the egg wash generously with brown sugar.
Bake for 45-50 minutes or until the filling bubbles and the crust golden brown.
Expert Tips for Making the Perfect Galette
- Choose the Right Fruit: Select ripe mangos when making a galette for the best results and sweetest flavor.
- Leaving a Border: Leave a border of about 1-2 inches around the edges of the rolled-out dough. This border will be folded over the fruit filling to create the rustic, free-form shape of the galette.
- Filling Placement: Arrange the fruit slices or chunks in the center of the rolled-out dough, leaving the border empty.
- Folding and Crimping: Fold the border of the dough over the fruit filling, gently pleating and crimping the edges as you go. This will help contain the fruit and give the galette its rustic appearance.
- Brush with Egg Wash: Before baking, brush the exposed dough with an egg wash. This will give the galette a beautiful golden-brown color and a slightly glossy finish.
Recipe FAQs
Roll out the galette dough on a lightly floured surface to a roughly circular shape, about ¼ inch thick. If the dough becomes too soft, you can refrigerate it for a short while to firm it up.
Galettes are meant to be rustic so you don't have to have perfectly cut mango pieces. However, ensure you make similar-sized pieces so the filling stays in place and for a more manageable bite when enjoying.
To get the sugar to just slightly burn, you can leave the galette in the oven for a few minutes longer, or, once the galette is done cooking, keep it under the broiler for a minute or two.
You do not have to add sugar to the crust if you do not want to. However, it does add an additional texture to the galette if you do.
Allow the galette to cool slightly before serving. Slice the galette into triangles similar to a pie. It pairs well with a scoop of ice cream or a dollop of whipped cream on top.
If you get a chance to make this Fresh Mango Galette, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Fresh Mango Galette
Equipment
- 2 large mixing bowls
- pastry cutter or food processor (can also use hands)
- plastic wrap
Ingredients
- 1 pie crust homemade or store-bought
- 4 cups fresh mango, peeled and cubed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper. In a large bowl combine all the filling ingredients and gently stir to combine.
- Place the chilled dough on a lightly floured surface and roll it out with a rolling pin. Start in the middle and work out and get to the desired thickness and size (about ¼' thick and 10-12" in diameter). Be careful not to stretch the dough. You just need a rough circle or rectangle so don't be too picky. Remember, galettes are "rustic"!
- Place the rolled-out dough onto the prepared baking sheet. Gently spoon the mango filling in the middle, leaving 1-2" of dough all around the edges. Fold the edges of the dough over the filling all the way around. Don't worry about being perfect or even, just make sure all the filling stays put. Whisk the egg and brush it on the crust edges. Sprinkle the egg wash generously with brown sugar.
- Bake for 45-50 minutes or until the filling is bubbling and the crust is golden brown. I enjoy a slightly burnt sugar crust but you can pull the galette out before the sugar it gets too dark. Allow the galette to cool before serving, but this is best served warm. Enjoy!
Notes
- Choose the Right Fruit: Select ripe mangos when making a galette for the best results and sweetest flavor.
- Preparing the Fruit: As I mentioned, galettes are meant to be rustic so you don't have to have perfectly cut mango pieces. However, ensure you make similar-sized pieces so the filling stays in place and for a more manageable bite when enjoying.
- Rolling Out the Dough: Roll out the galette dough on a lightly floured surface to a roughly circular shape, about ¼ inch thick. If the dough becomes too soft, you can refrigerate it for a short while to firm it up.
- Leaving a Border: Leave a border of about 1-2 inches around the edges of the rolled-out dough. This border will be folded over the fruit filling to create the rustic, free-form shape of the galette.
- Filling Placement: Arrange the fruit slices or chunks in the center of the rolled-out dough, leaving the border empty.
- Folding and Crimping: Fold the border of the dough over the fruit filling, gently pleating and crimping the edges as you go. This will help contain the fruit and give the galette its rustic appearance.
- Brush with Egg Wash: Before baking, brush the exposed dough with an egg wash. This will give the galette a beautiful golden-brown color and a slightly glossy finish.
- Cooling and Serving: Allow the galette to cool before serving. You can serve it warm or at room temperature, and it pairs well with a scoop of ice cream or a dollop of whipped cream.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Mango photo by Heather Gill on Unsplash.
Ashok neupane says
Wow love it my favorite fruit and nice article
Jeannie says
I know already what to make with my other batch of mangoes! thanks for the recipe
Emily says
You are welcome, I'm so glad you have mangos on hand to make this galette!
Cindy Mom the Lunch Lady says
Galettes are my go to, when I want pie, but too lazy to roll out two crusts lol. Your mango tart looks lovely.
Emily says
Thanks, Cindy! I totally agree with the lazy part...galettes are the best for that, LOL.
Gina says
I've just recently started experimenting with mango desserts. This is one I need to ry.
Emily says
Mangos are so delicious, I know you will like this recipe.
Nora says
What a lovely recipe! Can’t wait to try it out! Thank you for sharing!
Emily says
Thank you, Nora. I hope you get a chance to give it a try.
Sue says
Galettes are my new favorite thing to make. So many possibilities! Never tried mango until now, and I will definitely make this one again!
Emily says
I'm glad you liked it. Once you learn how to make a galette the possibilities are endless!
Gregory says
wow! This looks amazing, I LOVE mangos. I will need to try this out because galette is new to me
Emily says
Have fun trying this one out, Greg! I look for any excuse to eat mangos!
Andra says
I love mango desserts, can't wait to give this a try! I also love the fact that it doesn't need to look perfect 😀
Emily says
Andra, galettes are so fun to make! And I agree if it doesn't have to look perfect, even better 😁.