Mango & Cashew Frangipane Galette
Mango season in India is towards its end this year and throughout the season I kept thinking of creative ways to make a dessert using the fruit. Finally, I got this brilliant idea to make a galette before the season ended.
I paired the mangoes with a cashew frangipane. The little tang from the mango pairs really well with the sweetness of this frangipane. Unlike the frangipane that is made with ground almond – cashew frangipane is much milder in flavor, so spread a generous amount on the galette.
The amount of sugar you add to the mango depends on how sweet the mango is – the ones that I used were a bit sour (because the season is ending) so I added about a 1/4 cup of sugar. If your fruit is sweet enough then you can just add a few tbsp of honey or agave nectar instead of the sugar and cut out on some of the calories.
Peeling and cutting a mango can be a bit intimidating at first, but its not that difficult. You need to peel the skin and cut around the pit of the fruit. Once you have the fruit pit free then you pretty much have the fruit ready to be used – for this recipe, just dice it into bite size pieces.
Mangoes are a very popular fruit in India – there are few people that could say that they don’t like it. Few fun facts about Mangoes & India:
- There are about 70 varieties of mangoes that exists
- Mango is the national fruit of India
- Mango is a native to the Indian Subcontinent
- In India, Mango leaves are used to decorate archways during weddings or other auspicious occasion
- Mango & paisley motives are very popular in Indian embroidery styles
Serving two medium size galettes
Things you will need:
For the galette crust
2 cups all purpose flour
1/2 cup ice cold butter, cut into small pieces
2 tsp sugar
2 to 3 tbs ice cold water
In a large bowl add all the ingredients except water. Mix the butter into the flour using your hands. Rub the mixture between your palms till it starts resembling bread crumbs. Adding 1 tbs water at a time, mix till the mixture comes together as a dough. Wrap in a cling film and refrigerate for 2 hour.
For cashew frangipane
1/2 cup cashews, ground
1/2 cup confectioner’s sugar
1/4 cup butter, softened
2 tbs all purpose flour
In a blender, add all the ingredients and mix till it forms a smooth paste. Transfer into a container and store it in the fridge.
For the fruit filling
2 large mangoes, diced
1/4 cup sugar
1/2 vanilla bean pod
1 tbs corn starch
In a large bowl mix all the ingredients and let it rest for about 10 to 15 minutes.
To put the galette together: Preheat the oven at 350F. Divide the galette dough into 2 equal parts. Roll out each part into 1/8 inch of a thickness – you can do a rectangular, oval or a round shape. Spread a layer of frangipane – be generous. Add a layer of the fruit with some of its liquid. Fold the edges of the galette like an envelope. Brush some milk and sprinkle some sugar before baking the galette. Bake for 40 to 50 minutes or until the crust becomes golden. Let cool & enjoy with a scoop of ice cream.