OMG, you guys! Summer desserts are all about those tropical flavors, and let me tell you, juicy mangoes mixed with fragrant Thai basil is the ultimate combo! And guess what? We’re taking it up a notch with a super cool galette – you know, that rustic, free-form tart that’s all the rage. It’s seriously the perfect canvas to showcase the vibrant colors. This Mango and Thai Basil Galette is so light and delish, you’ll totally be hooked, making it a tradition every single mango season!
This Mango and Thai Basil Galette comes together so easily. I really wanted to keep this recipe simple and use the least amount of ingredients possible, dessert that you can throw together last minute.
The ripe mangoes soften perfectly in the oven, there is no need to add any thickener or sugar like some other recipes use. The mangoes are naturally very sweet.
I opted for store bought pie crust to keep it simple and spend less time prepping.
Pile the mangoes in the center of the pie crust. For a more aesthetic look you can form a mango flower in the center. I had some left over mango scraps that I placed around my mango flower, mixed with the thai basil. Have fun and get creative, there’s really no wrong way to construct this galette!
Ingredients!
For the Filling:
- 2 ripe mangoes, peeled, pitted, and thinly sliced
- 2 tablespoon chopped Thai basil leaves
For the Crust:
- 1 premade pie crust
- 1 egg beaten for egg wash
- 1 tablespoon sugar for crunchiness (optional)
For Serving:
- Fresh Thai basil leaves
- Vanilla ice cream (optional)
Instructions:
- Preheat the oven and prepare the filling:
- Preheat your oven to 400°F.
- Mix the thai basil with the mango.
- Assemble the galette:
- Transfer the rolled-out dough onto a parchment-lined baking sheet.
- Arrange the mango slices in the center of the dough as desired, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough up and over the mangoes, pleating as necessary to create a rustic look.
- Brush and bake:
- Brush the exposed edges of the galette crust with egg wash.
- Sprinkle the coarse sugar over the crust.
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the mangoes are soft and bubbly.
- Serve and enjoy:
- Once baked, remove the galette from the oven and let it cool for a few minutes.
- Garnish with fresh Thai basil leaves for an extra pop of flavor and aroma.
- Serve the Mango and Thai Basil Galette warm or at room temperature, accompanied by a scoop of coconut or vanilla icecream!
Bon Apetit!
Mango and Thai Basil Galette
When it comes to summer desserts, few things can rival the combination of juicy mangoes and fragrant Thai basil. A galette, a free-form tart with a rustic charm, is an excellent canvas to showcase these vibrant flavors.
Equipment
- baking sheet
- parchment paper
- peeler
Ingredients
For the Filling:
- 2 ripe mangoes peeled, pitted, and thinly sliced
- 2 tablespoon chopped Thai basil leaves
For the Crust:
- 1 premade pie crust
- 1 egg beaten for egg wash
- 1 tablespoon sugar
For Serving:
- Fresh Thai basil leaves
- Vanilla ice cream optional
Instructions
Preheat the oven and prepare the filling:
- Preheat your oven to 400°F.
- Mix the thai basil with the mango.
Assemble the galette:
- Transfer the rolled-out dough onto a parchment-lined baking sheet.
- Arrange the mango slices in the center of the dough as desired, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough up and over the mangoes, pleating as necessary to create a rustic look.
Brush and bake:
- Brush the exposed edges of the galette crust with egg wash.
- Sprinkle the coarse sugar over the crust.
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the mangoes are soft and bubbly.
Serve and enjoy:
- Once baked, remove the galette from the oven and let it cool for a few minutes.
- Garnish with fresh Thai basil leaves for an extra pop of flavor and aroma.
- Serve the Mango and Thai Basil Galette warm or at room temperature, accompanied by a scoop of coconut or vanilla icecream!
