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Mango galettes with berry fool

You'll need

375 gm butter puff pastry (see note) 20 gm melted butter 2 mangoes, cheeks removed, peeled and thinly sliced lengthways 30 gm demerara sugar 10 gm caster sugar 2 tsp finely grated lemon rind To serve: strawberries and raspberries   Berry fool 50 gm strawberries, hulled and coarsely chopped 40 gm pure icing sugar 50 gm raspberries 450 gm crème fraîche 20 ml limoncello liqueur


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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 You can also use frozen butter puff pastry sheets from supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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