Desserts · CRESPO KITCHEN

Rustic Mango Almond Galette

Hand-folded pastry enclosing firm mango and almonds.

55 min approx.8 servingsFresh mango

Plus 20 minutes resting

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

1 pie pastry round, 30 cm, 250 g
450 g firm mango slices
50 g sugar
20 g cornstarch
30 g ground almonds
1 beaten egg
15 g sliced almonds

Method

Heat oven to 190°C/375°F. Lay pastry on baking parchment.
Toss mango with sugar and cornstarch. Scatter ground almonds in the center and pile fruit over them, leaving a 5 cm border.
Fold border inward. Brush with egg and add sliced almonds.
Bake for 35–40 minutes until golden with bubbling juices. Rest for 20 minutes.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mango.org