June 19, 2009

A Touch of Mango Madness: Mango Mini-Galettes

Every season ushers in its own particular fruits and vegetables. Summer in India sees a mind-boggling variety of sweet, succulent mangoes taking over our markets. Given that India has varying climatic zones as one moves from one end of the country to another, this means that summer starts sometime in March in south India and ends in June/ July in the north.
Everyone has their own favourite fruit, and mangoes are most definitely ours. So every summer we get touched by a little bit of mango madness which we try to make the most of. Looks like our forefathers (foremothers?) were touched by the same fever considering the numerous ways we have of cooking mangoes, both raw and ripe.

The rainy season/ monsoons are officially here, even though the monsoon itself seems to be vacillating between being here and not!

It is the tail end of the summer in the south even though the northern parts of India will continue to enjoy (maybe I should say suffer, given the prevailing high temperatures) summer for another month and a half.

I was just telling Meeta the other day that her mango mousse was looking so good and it reminded me that the season was almost over here. She told me to make the most of what was left of the season and I took her advice rather whole heartedly.

Apart from eating them fresh, we also found other very good ways to enjoy them. So over the next couple of weeks, I shall be spreading a bit of our mango madness here on this blog.

I had previously bookmarked a few recipes using mangoes, which had caught my fancy. Since canned mango purée is something I have never seen on the supermarket shelves here, so what it meant was that I had to wait till now to try them out.

One of my "must make" recipes was Mark's Mango Galettes.
He and Lisa have this project where they bake from the Tartine cookbook and these galettes were a part of that. You can find the original recipe they used here.

I quartered the recipe because I wanted to make just 3 mini-galettes. I also made a few changes to suit our tastes.
Mango and cardamom is an unbeatable combination, as most Indians know, so I spiced up the mango filling with cardamom and a bit of cinnamon and cloves. These spices tend to enhance the taste of mangoes in desserts.
I also chose to use brown sugar instead of white and left out the egg wash altogether.

The other thing I did different was while incorporating the butter into the flour. I would very strongly advice that you read through the original recipe and the given method for making the pastry before attempting the galettes.
These galettes are quite easy to make and here is my adaptation of that recipe.


For the pastry:

100gm butter, chilled

1/4 cup very cold water

1/2 tsp salt

1 1/4 cup all purpose flour

For the filling:

1 1/2 cup chopped or sliced mango

brown sugar, as required

1/4 tsp salt

3/4 tsp powdered cardamom

1/4 tsp cinnamon powder

2 to 3 cloves, finely crushed/ powdered

.....and some brown sugar, for sprinkling


First of all, grate the butter (using the larger side) into a bowl. Chill the grated butter very well.

Then add the flour and salt to the butter. Rub the butter into the flour, using a tablespoon, by pressing down on the butter-flour mixture with spoon and dragging it against the bottom of the bowl in a sweeping motion. You can work by moving the spoon away from you towards the side of the bowl further from you. This tends to flatten out the grated butter pieces while incorporating it into the flour.
I hope this isn't confusing. If it is, use the method given the original recipe. I found my method less messy and it also meant I had much less cleaning to do.

This will result in the butter-flour mixture looking somewhat like crumbs, but with larger and flatter bits of butter in it. Using the spoon also ensures that the mixture remains cold, which is very important to produce a flaky and crisp pie/ tart crust.

Chill this mixture for about 15 minutes. Add the water, a little bit at a time, and knead the dough just enough to bring it together. Do not handle the dough more than necessary.
If making a mini-galettes, divide into three equal portions and shape each into a disc. Wrap in cling film and refrigerate for about an hour.

Prepare the filling, in the meanwhile, by cooking the mango pieces, sugar and salt till the sugar dissolves and the fruit is just soft. This should take about 5 minutes. Add the cardamom, cinnamon and clove powders and mix well. Take off the heat.

Take out the dough and lightly roll out each portion into a 1/4" thick circle. Put 1/3rd the filling in the centre of each circle and sprinkle some brown sugar over it.
Gather up the edge of the circle together inwards, covering the filling partially and seal in a pleated fashion leaving the centre of the galette open.
Place on a baking sheet and bake at 190C for 45 minutes to an hour till the crust is crisp and a golden brown.
Cool on a rack and serve warm as it is or with ice-cream or a custard sauce.
This recipe serves 3.

I must mention that these galettes were delicious, but this galette crust is the best I have made or eaten so far. And they go over to Srivalli who is celebrating mangoes in a big way with a Mango Mela.


Parita said...

Simply superb, love the spices used, would taste heavenly with mangoes!!

Happy cook said...

I love galeets, here too most of the time i have to half the recipes.
Hubby did buy mangoes 3 boxes full when he was in UK, till now we have been eating them like that, just made one dessert that is all.
This looks really delicous.

Ria said...

Oooooo! They look so good! Superb combo!

jayasree said...

Wow.. very tempting indeed. The pastry looks very flaky and loved the spices in the filling.

Waiting for more virtual mango treats..

Raaga said...

you know... I'd probably have eaten all the mango before any pastry gets made. :) looks yummy

Prathibha said...

That pastry looks very flaky and the filling isjust mouth watering aParna..

sra said...

I first heard the word galette in Auroville and it looked more like a custard pie. It was tasty but I was quite anxious about it because behind the counter was a loo with the door open and several flies swarming around and helping themselves to the goodies. That state of affairs continued for a long time, don't think they have that counter anymore!

Divya Kudua said...

I agree with Raaga,the mangoes wouldnt have lasted till the pastry got made:).Looks delicious..I've never heard about/had it though;)

Aparna said...

Thanks, once again. :)

HC, you don't get mangoes there? I wish I could sen you some.
I keep downsizing recipes unless we have company. :)

They're coming, Jayasree. :)

Raaga and Divya, it was with great difficulty that we keep from eating them up too. :)
I very rarely have left over mangoes, bananas and chikoos!

Whenever I finally get around to visiting Pondicherry ( and I will), I'll keep in mind this galette eatery.

Sunshinemom said...

I bet they are delicious! They look very tempting:)

Soma said...

Great idea. we are going thru the mania here now, but nothing is saved from the little we get to make anything with them:-(

Manggy said...

Thanks for the kind words, Aparna :) They do look wonderfully made, even if our methods were different! I love that you spiced up the mangoes too!

Home Cooked Oriya Food said...

Wow - what a recipe... Lovely...

Pooja said...

Aww the mango filled pastry looks so yum! Wish I could slice off some!

Superchef said...

Woohoo!! they look soo great!

Pavithra said...

WOw that really wonderful aparna really mouthwatering and wish to taste it..tempting

Sharmila said...

You are right ... mango and cardamom do go great. Those galettes look so good Aparna! :-)

LG said...

I love every dish made of mango..galletes made me hungry :)

My Taste Heaven said...

absolutely superb!!! thanks for sharing~~~

have a happy foodie weekend

Bharti said...

I love the sound of the elaichi mangoes in a galette. Well done Aparna.

Simran said...

Lovely galletes. I have been focusing on litchis and cherries past few weeks, but I had an amazing mango mousse yesterday so dreaming of mango desserts now.

bindiya said...

so delicately delicious, loved the addition of elaichi!

Cynthia said...

I could tell that that pastry would melt in my mouth.

Hari Chandana said...

Lovely snap.. wonderful blog.. thank you :)

Curry Leaf said...

Looks great and delicious.I somehow missed this dish.Mangoes are not much preferred by me,tgh my family loves it

Avanika [YumsiliciousBakes] said...

If only I'd seen this before mango season ended! These look soo yumm, I'm bookmarking for next year! The spices must have added a delightful level to them :D

Pakistani Mangoes said...


Great Blog and your recipe is superb and delicious i have tried it, i will try it again it was really delicious, thanks for the recipe recommend to all.

Aparna said...

They are delicious Harini, they are.

Mango madness is fun. Good to have company, Soma.

Thank you, Mark for that compliment and the inspiration. :)

Simran, We've been eating a lot of cherries and plums too. LItchis are a bit of an acquired taste for us. :)

Sweatha, you don't like mangoes? Must be like me and jackfruit!

Avanika, we're still getting mangoes here, though not as good as earlier in the season.