By Akshara
May 1, 2026
A galette is for those who want the elegance of a French tart without the stress of a perfectly crimped pie crust. This free-form pastry celebrates imperfection. The buttery, flaky crust acts as a crisp frame for concentric circles of ripe, juicy mangoes. When baked, the fruit slightly caramelises, creating a concentrated tropical flavour that beats a standard fruit salad every time.
1.5 cups all-purpose flour 1/2 cup cold unsalted butter, cubed 1/4 cup ice-cold water 2 large ripe mangoes, thinly sliced 1 egg (for egg wash) and a sprinkle of sugar 1 tbsp honey (for the glaze)
Pulse flour and cold butter in a processor (or use your fingers) until it looks like coarse crumbs. Add ice water a spoonful at a time until the dough just comes together. Wrap and chill for 30 minutes.
Roll the dough out into a rough 12-inch circle on parchment paper.
Arrange the mango slices in the center, leaving a 2-inch border.
Fold the edges of the dough over the mangoes, overlapping as you go. Brush the crust with egg wash and sprinkle with sugar.
Bake at 190°C for 30–35 minutes until golden. Brush the fruit with honey while warm for a professional, glossy finish.