Galette Dakaroise (Senegalese Dakar Galette) is a traditional Senegalese recipe for a classic puff pastry pie with a mango, sugar and cinnamon filling that's baked on a baking tray. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Dakar Galette (Galette Dakaroise).
Peel the mangoes and slice the flesh into pieces. Combine the mango flesh, sugar and cinnamon in a saucepan. Bring to a simmer and cook for 30 minutes, or until you have a thick purée.
Take off the heat and set aside to cool completely.
Once the mango mixture is cool, take the pieces of puff pastry and roll out slightly. Trim one piece so that it's slightly smaller than the other (reserve the trimmings).
Place the smaller piece on a baking tray then pour over the mango mixture (leave a 2cm margin all the way around. Moisten the edges of the pastry with water or milk then sit the larger piece of pastry on top. Crimp the edges to seal and slash a few steam holes in the top. Use the pastry trimmings to decorate the top.
Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the pastry is well risen and the filling is hot.
Allow to cool slightly before slicing and serving.
)
