Mango-Rhubarb Puff Pastry Pie

While I often think of rhubarb as a spring ingredient, it continues to produce bright red stalks all summer long. And because I can’t resist harvesting them, I keep coming up with new ways to use it, beyond strawberry-rhubarb pie and without having to cut and freeze so much that I run out of freezer space.

Earlier this year, someone suggested I pair rhubarb with mango, and it was a delicious combination – I often have ripe mangoes in the fruit bowl, and almost always have a bag of diced mango in the freezer. Paired with thawed frozen puff pastry, dessert is almost instant.

Mango-Rhubarb Puff Pastry Pie

½ cup sugar

2 Tbsp. cornstarch

2 cups chopped rhubarb

2 Ataulfo mangos (the smaller yellow ones) peeled and diced

Pinch salt

1 pkg. puff pastry, thawed, or pastry for a single-crust pie

1 Tbsp. butter, cut into bits

1 egg, lightly beaten

coarse sugar, for sprinkling (optional)

Preheat the oven to 425°F with the rack in the middle. Line a rimmed baking sheet with foil, parchment.

In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a medium bowl, toss the rhubarb, mango, sugar-cornstarch mixture and a pinch of salt.

On a lightly-floured surface, roll the pastry out into a square or circle about ¼-inch thick. Transfer to the lined baking sheet and mound the filling onto the pastry, spreading it out to within an inch of the edge. Fold the edges up around the edges, just enough to contain the filling. It can overlap and look rustic — there’s no need for neatness.

Brush the edges of the pastry with egg and, if you like, sprinkle with sugar. Bake for 30 minutes, or until bubbly and golden. Cool for a few minutes before sliding out onto a cutting board to cut and serve warm with whipped cream or vanilla ice cream. Serves 6.