• Carolyn

Mango Galette


I used some fresh mango and frozen cranberries for a filling to accompany this sweet buttery crusty biscuit. Ufffff. It is really delicious! Ingredients For the crust 180 gm flour 1/2 tsp salt 50 gm cup butter 50 gm powdered sugar 1 egg 1 tsp vanilla extract For the filling One mango cut into cubes A few frozen cranberries A squeeze of lemon juice **please feel free to use whatever fruit you have on hand


Method -Preheat the oven to 180 C -Mix the flour and salt together and serve aside -Cream the butter and sugar together until fluffy. Add the egg and vanilla to this and mix again until incorporated -Add the flour to this mixture in 2 installments until it becomes a soft dough -This will need to be refrigerated for at least an hour or more for best results -Roll out the dough between 2 sheets of cling wrap or baking paper - Place it on a greased baking tray and dollop the mango-cranberry filling in the center

-Bring the edges up, slightly folding them until they reach close to the center **for mini size, make smaller circles of the dough and follow the same process -Brush the dough with a beaten egg and sprinkle a tiny bit of sugar on top - Bake for 20 to 22 minutes or until golden 



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