Mango and Blueberry Galette

A freeform pie with lightly spiced mango and blueberry.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 galette

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

1. Preheat oven to 350°F Unroll softened piecrust onto a greased rimmed baking sheet and set aside.
2. Combine mango and cornstarch in a medium bowl, tossing to coat evenly.
3. 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.
4. 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.
5. Bake for 30-35 minutes, or until lightly browned. Let cool for 15 minutes before cutting.