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baked mango galette

Fresh Mango Galette

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.
5 from 7 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours
Servings: 8 slices
Author: EmilyFabulous



Galette Crust

  • cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • ½ cup unsalted butter, cold and cubed
  • 2-4 tablespoon ice water
  • 1 large egg
  • 1 tablespoon brown sugar

Mango Filling

  • 4 cups fresh mango, peeled and cubed
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime zest


Galette Crust

  • Place the flour, salt, and sugar in a large mixing bowl. Add cold butter pieces and ice water a little at a time and combine with a pastry cutter, food processor, or your hands until you have a nice crumbly mixture. TIP: If you use your hands, wash them with cold water first so they don't melt the butter.
    pie crust dough with water added
  • Pat the dough into a ball and place it on a piece of plastic wrap. Press dough into a flat disc and wrap it tightly with the plastic wrap. Place the dough in the refrigerator for at least an hour so it's nice and firm and cold. You can also make this dough a day or two ahead of time.
    pie crust discs wrapped in plastic wrap

Mango Filling

  • 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.
    mango galette filling with lime zest
  • 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 1/4' 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"!
    rolled out pie crust on parchment for galette
  • 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.
    mango galette before baking
  • 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!
    baked mango galette


  • 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 with kids!

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.