Best Mango And Blueberry Galette Recipes

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MANGO AND BLUEBERRY GALETTE



Mango and Blueberry Galette image

Make and share this Mango and Blueberry Galette recipe from Food.com.

Provided by periwinklejenn

Categories     Pie

Time 35m

Yield 1 galette, 6 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, softened
3 mangoes, peeled and cut into small cubes (or 2 cups pre-cut mangoes)
1 tablespoon cornstarch
1 tablespoon butter
2 tablespoons brown sugar
2 teaspoons light rum
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup blueberries

Steps:

  • Preheat oven to 350°F Unroll softened piecrust onto a greased rimmed baking sheet and set aside.
  • Combine mango and cornstarch in a medium bowl, tossing to coat evenly.
  • Melt butter in a small saucepan over low heat. Add brown sugar, rum, vanilla, and cinnamon. Cook and stir for one minute. Pour over the mango and mix well.
  • Pour the filling onto the center of the piecrust, leaving a 2-inch border. Sprinkle blueberries over the filling. Fold the piecrust edges over the fruit.
  • Bake for 30-35 minutes, or until lightly browned. Let cool for 15 minutes before cutting.

Nutrition Facts : Calories 223.8, Fat 9.1, SaturatedFat 3.5, Cholesterol 5.1, Sodium 153.7, Carbohydrate 34.8, Fiber 2.3, Sugar 21.3, Protein 1.5

BLUEBERRY GALETTE



Blueberry Galette image

i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.

Provided by chia2160

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar, plus
1 teaspoon sugar
1 refrigerated pie crust
1 tablespoon cold butter, cut into pieces
1 egg, beaten
grated lemon, zest of (to garnish) (optional)
cooking spray

Steps:

  • preheat oven to 425.
  • line a baking sheet with foil and spray with non stick spray.
  • in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
  • unwrap the pie dough and unfold onto a baking sheet.
  • spoon the berry mixture into the center of the dough, leaving a 1 inch border.
  • fold the edge of dough over the berries, pleating.
  • dot butter over top of blueberries, brush the pastry with beaten egg.
  • sprinkle pastry edge with remaining sugar.
  • bake for 25-30 minutes until bubbling.
  • garnish with grated zest, if desired.

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