Mango And Blueberry Galette

1. 1

   Preheat oven to 350u00b0F Unroll softened piecrust onto a greased rimmed baking sheet and set aside.

2. 2

   Combine mango and cornstarch in a medium bowl, tossing to coat evenly.

3. 3

   Melt butter in a small saucepan over low heat. Add brown sugar, rum, vanilla, and cinnamon. Cook and stir for one minute. Pour over the mango and mix well.

4. 4

   Pour the filling onto the center of the piecrust, leaving a 2-inch border. Sprinkle blueberries over the filling. Fold the piecrust edges over the fruit.

5. 5

   Bake for 30-35 minutes, or until lightly browned. Let cool for 15 minutes before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.