Mango Cream Cheese Crostata

Mango crostata recipe

Today I’m making a crostata.  It is the perfect lazy treat after returning back home from our trip.  It is one of the most utterly foolproof sweet treats you will ever make.  Just make a pie or tart dough, roll it flat out, fill it with fruits, chocolate, nuts or whatever combination you may think for a pie, then fold the edges and bake; that simple!

Now, if you are thinking about it, yes, a crostata and a galette are pretty much the same.  Crostata is the Italian name and galette is the French term for small rustic cake with a dough base, so there you go…

Mango crostata

Even though you can just mix some fruits with sugar for the filling, I like to spread some sweetened cheese at the bottom to add some creamy texture and a nice tangy note between the sweetness of the fruit and the buttery taste of the dough.

This is truly as easy as pie.  Hope you enjoy this one friends!

A beautiful mango crostata slice

Mango & Cream Cheese Crostata
Total time –
2½ hours, including chill time for the doughPrep time – 30 minutes
Equipment – Food processor, baking sheet, rolling pin, parchment paper, electric mixer

Active time - 5 to 10 minutes Total time - 2 hours and 40 minutes (to cool in fridge)
Equipment - Medium or large food processor

Unbleached flour - 2 ½ cups (divided into 1 ½ cups + 1 cup)
Fine sea salt - 1 Tsp
Raw sugar - 2 TBSP
Unsalted butter, cold from fridge - 2 ½ sticks (20 TBSP), cut into cubes approximately ¼ inch
Cold water - 6 TBSP

In the cup of a food processor already attached to the base, combine the 1 ½ cup of flour with the salt and sugar.  Pulse 5 to 6 times until everything seems well integrated. Add all the butter and pulse again until a paste is formed (the flour integrates with the butter until it forms a thick ball, just keep pulsing until the paste forms).  This should happen between 25 to 30 pulses, but what’s most important is to achieve the desired consistency and not the number of pulses. You can reintegrate with a spoon or spatula the butter or flour that sticks to the wall of the food processor bowl.  After this add the remaining flour and pulse 7 to 8 more times, until you achieve the traditional crumbly texture of a pie dough.  Transfer everything to a bowl.  Add the water gradually, integrating it with a spatula or your hands to the dough after each addition. Start with two tablespoons, then another two and, depending on how uniform the dough looks add the fifth and sixth tablespoons of water.  Knead a little with your hands to make everything uniform at the end. Divide the dough into two equal parts and press them to form two discs of about 5 to 6 inches in diameter each. Chill in the refrigerator for at least two hours.  You’ll only need one for the crostata.

Mango cream cheese filling

Mango chunks – 2 ½ cups
Raw sugar – ¼ cup for mangos + ¼ cup for cream cheese + 2 TBSP for sprinkling on top
Honey – 1 TBSP
Arrowroot (may substitute with cornstarch) – 1 Tsp
Fine sea salt - ⅛ Tsp
Cream cheese, softened – 8 oz

In a bowl combine the mango chunks, ¼ cup of sugar, honey, arrowroot and salt.

Using a stand up mixer or electric mixer beat the cream cheese with the remaining ¼ cup of sugar, about 3 to 4 minutes, until the sugar is completely integrated throughout the cheese and the mixture looks fluffy.

To assemble the Crostata
Egg – 1
Water – ½ Tsp

In a small bowl or cup mix thoroughly the egg with the water.

Sprinkle with some flour a dry flat surface and a rolling pin.  Put one of the dough disks over the surface and using the rolling pin start stretching it out , always in one direction from front to back and from side to side (do not roll the pin back and forth in a small range of movement).  Stretch it enough to form an oval and until it becomes a ⅛  of thick dough.  Transfer to the baking sheet with the parchment paper.  Spread the sweetened cream cheese around, leaving about 1” of dough clear through the border.  Toss the sweetened mangoes across the cheese.  Very gently start folding the border toward the center of the crostata, covering just the edge of the filling.  Start doing this across the whole border, pinching a bit the dough that you’re pulling up with the dough that’s already in place.  Using a pastry brush bathe the border with the egg wash.  Sprinkle a good amount of sugar over the filling and the border crust.  Place in the fridge for 10 to 20 minutes, while the oven is heating.

Preheat oven to 375°.

Take out the crostata from the fridge and place it in the oven.  Bake for 20 minutes in 375°, then drop oven temperature to 350° and bake for 20 more minutes, until the crust looks golden brown.  Take out of the oven and let it cool down before slicing.

Delicate flowers for some snack time