Mango and Blueberry Galette

Name: Mango and Blueberry Galette
Cook time: 35 min
Total time: 35 min
Yield: 1 galette, 6 serving(s)
Ingredients: 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

Submitted by periwinklejenn

"A freeform pie with lightly spiced mango and blueberry."

Download

Ready In:: 35mins
Ingredients:: 9
Yields:: 1 galette
Serves:: 6

ingredients

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

directions

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.