mangoes, cheeks removed, peeled and thinly sliced lengthways
finely grated lemon rind
strawberries and raspberries
strawberries, hulled and coarsely chopped
pure icing sugar
Preheat oven to 180C. Cut four 11cm-squares from pastry and place on a baking paper-lined oven tray. Make a shallow incision (don’t cut all the way through the pastry) 1cm in from all sides of pastry squares to form a border, then prick inside squares using a fork. Brush with melted butter, then layer mango slices to fit within borders. Brush mango lightly with butter.
Combine sugars and lemon rind in a small bowl, then scatter over pastry squares. Bake for 20 minutes or until golden and glazed. Cool for 5 minutes on tray, then transfer to a wire rack.
Meanwhile, for berry fool, combine strawberries and half the icing sugar in a bowl and, using a fork, coarsely crush strawberries. Add raspberries and stir through. In a separate bowl, whisk crème fraîche, limoncello and remaining icing sugar until soft peaks form, then gently fold through berry mixture to create a rippled effect. Refrigerate until required.
Serve mango galettes, warm or at room temperature, with extra fruit and berry fool.
Note We used Carême Butter Puff Pastry, which comes pre-rolled, see www.caremepastry.com. You can also use frozen butter puff pastry sheets from supermarkets.