Mango and Blueberry Galette

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READY IN: 35mins
SERVES: 6
YIELD: 1 galette
UNITS: US

INGREDIENTS

Nutrition
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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.
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