Easy Gluten-Free Mango Blackberry Galette
A very delicious combination of Mango and Blackberries easily assembled and baked into a imperfectly perfect GALETTE.
Equipment
- Food processor - Optional to make the crust dough
Ingredients
To Make the Crust
- 175 Grams Gluten Free Flour - Using Bob's mill GF Mix Substitute with AP, Whole wheat etc.,
- 120 Grams Unsalted Butter
- 75 Grams Powdered Sugar Use Icing Sugar if you have.
- 1/2 tsp Salt
- 2-3 tbsp Cold Water
For the Galette Filling
- 3 tbsp Blackberry Jam Using Bonne Maman - Best outside homemade.
- 200 Grams Cubed Mango Fresh, peeled and cut into large chunks
- Handful of Fresh or Frozen Blackberries
To Serve
- Vanilla Ice cream
Instructions
Make the crust
- In a large mixing bowl or a food processor add the flour, powdered sugar, unsalted butter and salt.
- Pulse the food processor until the butter is crumbly mixed with the flour. OR Rub the butter with your fingers to get the crumb if doing with hands.
- Add a tablespoon of water and pulse again - just until the dough come together. DO NOT OVER WORK.
- Add a little more water only if needed.
- Make the dough into a disk and wrap it in parchment paper or a cling film. Chill it for 15-30 minutes.
- Once chilled, roll the dough in between two parchment sheets into a 9 inch circle.
- The base is ready.
Make the Galette
- In the crust base rolled out, spread the blackberry jam on the base leaving about an inch border.
- Arrange the mango cubes.
- Add the blackberries.
- Now fold the borders of the galette carefully inwards so it forms a structured container for the fruits.
- It doesn't have to be perfect.
- Bake in a preheated oven of 180 degrees Celsius for 35-40 minutes.
- Serve warm with Ice cream.
Notes
- Replace blackberries with any berry you have.
- The shape doesn't have to be perfect.
- The base will be crumbly when you fold in, but will be delicious. So do not skip the butter.
- DO NOT MAKE if you do not have ice cream!!