Traditionally in Australia we make fruit pies and crumbles, and the idea of a vegan summer galette is relatively new to me (and maybe you?)- but honestly? I think they are my new favourite fruit dessert! They are easy to throw together, have a delightful and flavoursome flakey crust, use minimal ingredients and really hero the fruit- in this case, juicy Calypso® Mangoes.
A bit about Calypso® mangoes
I choose to use Calypso® Mangoes in this galette first and foremost for their flavour, but also because they are so easy to use (they have more flesh, and less seed). The flesh is juicy (not fibrous or stringy), soft and sweet and because of this it really is the best choice for the mango filling to our vegan summer galette, which uses only a few simple ingredients and really herbs the fruit.
Mango’s are absolutely a crowd favourite, and for me I love that they are purely seasonal. Waiting all year long for stone fruit season really makes me appreciate it while its here, and we always take time as a family to stop at enjoy those first fruits of the season- mindfully appreciating how special it is to enjoy something that only graces us in the warmer months.
But hey, mangoes are GOOD for you too. They:
What you will need for this Calypso® mango vegan summer galette
- Plain flour and salt– the usual's for pastry! I have not tried any other flours at this stage, but if you do let me know how it worked for you in the comments.
- Granulated sugar. I used castor sugar, however you could sub for any sugar you wish. darker sugar will change the colour and flavour slightly, but as it is such a small amount it will work just fine.
- Vegan butter. It is important you use vegan butter, not margarine. A spreadable vegan butter will have too much water in it, and your pastry will not hold. I use this one, which is the best butter I have discovered for baking purposes. I believe that cold coconut oil would work too, however I have not tried it. If you do use coconut oil, I’d recommend using a little extra salt in the pastry.
- Fresh Calypso® mangoes
- Lime zest. Perfectly compliments mango, but can be exchanged for lemon
- Pure maple syrup. This adds a little extra sweetness to the filling, and you can sub for your preferred sweetener (sugar, honey, agave, rice malt syrup) or skip it all together if you wish.
Vegan Summer Galatte with Calyso® Mango Recipe
- I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and ice cold ready to go.
- Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
- Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.
FILLING
- First, prepare the mango flesh. Use a sharp knife to cut the cheeks off each mango, then cut into slices about 5mm thick. Cut any extra flesh off from around the seed, and discard the seed and skin.
- Place the sliced mango flesh into a bowl and very gently combine with all of the other filling ingredients, except the almond meal, in a bowl and set aside. I used my clean hands here, and just very gently moved everything around to coat the mango, but not damage it.
GALETTE
- After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper, and carefully roll out to a large circle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
- Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) and layer on the mango filling on top, arranging in whichever pattern you prefer. Ensure there is a 5 cm gap around the boarder, and if you have any extra filling, set it aside.
- Now, fold up the sides of the galette. The dough will be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Once the crust has been completely formed, you can add any extra filling on top, but be careful to not pile it too high. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).
- Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
BAKE
- Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices.
Note: The choice of butter here is very important. A margarine will not work- you want to use a hard, stick vegan butter.