Mango And Blueberry Galette Recipes

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

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

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

Ingredients

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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