Combine mixed fruit with cornstarch and three tablespoons sugar. Place in strainer and let juices run out. Use two cups for pie filling and reserve one cup to make coulis.

Defrost pie crust. Place two cups fruit filling in center and fold edges inward. Brush with egg wash and sprinkle with coarse sugar. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for approximately 45 minutes.

Boil the remaining cup of fruit filling with three tablespoons water and a quarter cup confectioners’ sugar. Cool and blend to make a coulis.

Fill either a piping bag with a fine tip or a baggie with a small hole in the corner with melted chocolate. Pipe lines to form a grid, as pictured. Fill one side with strawberry dessert sauce and one side with mango dessert sauce.

Pipe coulis in a spiral on the plate and place a slice of galette over it. Garnish with chocolate-dipped fruit.