Name: Mango Soft Bread
Prep time: 45 min
Cook time: PT-487800H26M4S
Total time: 2 h 15 min
Cuisine: Tropical
Ingredients: For the Mango Puree: 100 g fresh mango For the Cold Tangzhong: 25 g bread flour 25 g water (boiling) 25 g granulated sugar For the Dough: 250 g bread flour 17 g granulated sugar; 2.5 g salt; 2.5 g instant yeast 50 g mango puree 120 g water 50 g unsalted butter (softened) 50 g cold tangzhong; 7.5 g milk powder For the Filling: 200 g cream cheese 50 g mango puree 130 g dried mango (soaked) 25 g unsalted butter 50 g cake flour 25 g powdered sugar For the Streusel: 25 g unsalted butter 50 g cake flour 25 g powdered sugar For the Topping: 50 g unsalted butter (softened) 30 g powdered sugar 50 g egg (about 1 egg, room temperature) 50 g cake flour

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This Mango Soft Bread is a delightful, soft, and fluffy treat that combines the tropical sweetness of mango with creamy cream cheese filling and a crunchy streusel topping. It’s the perfect blend of texture, flavor, and aroma. With its soft dough, creamy filling, and buttery topping, this bread is a unique and indulgent choice for breakfast, tea time, or a delicious snack.

Why You’ll Love This Recipe

Tropical Flavors: The natural sweetness of mango puree and dried mango combined with the creamy richness of cream cheese makes every bite a tropical delight.
Soft & Fluffy Texture: The bread is soft, pillowy, and tender, with a perfectly golden, slightly crisp exterior.
Creamy & Crunchy: The cream cheese filling provides a smooth and tangy contrast to the crunchy streusel topping.
Perfect for Sharing: With six individual pieces, this bread is perfect for sharing or enjoying over a couple of days.
Unique and Customizable: Add your favorite fruit puree or adjust the sweetness to suit your tastes.

Ingredients

For the Mango Puree:

100 g fresh mango

For the Cold Tangzhong:

25 g bread flour
25 g water (boiling)
25 g granulated sugar

For the Dough:

250 g bread flour
17 g granulated sugar
2.5 g salt
2.5 g instant yeast
50 g mango puree
120 g water
50 g unsalted butter (softened)
50 g cold tangzhong
7.5 g milk powder

For the Filling:

200 g cream cheese
50 g mango puree
130 g dried mango (soaked)
25 g unsalted butter
50 g cake flour
25 g powdered sugar

For the Streusel:

25 g unsalted butter
50 g cake flour
25 g powdered sugar

For the Topping:

50 g unsalted butter (softened)
30 g powdered sugar
50 g egg (about 1 egg, room temperature)
50 g cake flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cold Tangzhong:

Make the Tangzhong: In a clean bowl, combine bread flour and sugar. Add the boiling water, mixing well until smooth. Cover the mixture with plastic wrap, ensuring the wrap touches the surface, and place it in the fridge to cool.

Mango Puree:

Prepare Mango Puree: Peel and dice the fresh mango. Blend it into a smooth mango puree.

Filling:

Prepare the Filling: Dice the dried mango and soak it for 5 hours, covered with plastic wrap. After soaking, sift it and mix with cream cheese and 50g of mango puree until fully incorporated.

Dough:

Prepare the Dough: In a bowl, mix water and yeast. Add sugar, milk powder, bread flour, cold tangzhong, and mango puree. Use a stand mixer to knead the mixture until a rough gluten structure forms. Add butter and salt, continuing to knead until the dough reaches the windowpane stage.
Fermentation: Shape the dough into a ball and let it ferment at 28°C until it doubles in size.
Divide the Dough: Once the dough has risen, divide it into 6 equal pieces and roll each into a ball. Cover with plastic wrap and let them rest for 15 minutes.

Streusel:

Prepare Streusel: In a bowl, mix powdered sugar and butter. Add cake flour and use your hands to combine the ingredients into small, crumb-like pieces.

Topping:

Prepare Topping: In another bowl, mix butter, powdered sugar, cake flour, and egg until smooth. Transfer this mixture into a piping bag.

Assemble:

Shape the Dough: Knead each dough ball into a flat, round disc. Turn it upside down, then spoon the filling into the center and wrap the dough around it to seal.
Streusel Coating: Brush or spray a little water onto the upper half of the dough, then dip it into the streusel to coat it thoroughly.
Second Proofing: Let the dough rise at 30°C until it grows to 1.5 times its original size.

Baking:

Preheat the Oven: Preheat your oven to 356°F (180°C).
Pipe Topping: Use the topping mixture to pipe a spiral pattern on the surface of each dough ball.
Bake: Place the dough into the oven and bake for 15 minutes. If the top has not browned, bake for an additional 2-3 minutes until golden brown.

Serve:

Serve: Let the bread cool slightly before serving. Enjoy warm for the best texture, or at room temperature.

Servings and Timing

Servings: 6 pieces
Prep Time: 45 minutes
Rest Time: 1.5 hours (for dough fermentation and resting)
Cook Time: 15-20 minutes
Total Time: 2 hours 15 minutes

Variations

Vegan Version: Substitute dairy ingredients with plant-based alternatives (vegan butter, dairy-free cream cheese, and non-dairy milk).
Other Fruit Fillings: You can experiment with other fruit purees, such as peach or strawberry, for different flavor combinations.
No Streusel: If you prefer a simpler finish, skip the streusel coating and just bake the dough balls with the mango filling inside.

Storage/Reheating

Storage: Store leftover bread in an airtight container at room temperature for up to 2-3 days.
Reheating: Warm the bread in the oven at 350°F (175°C) for 5-10 minutes to restore its softness.

FAQs

Can I use frozen mango for the puree?

Yes! Frozen mango works perfectly in this recipe. Just thaw it before blending into a puree.

Can I skip the tangzhong step?

The tangzhong technique helps keep the bread soft and moist. While you can skip it, it will affect the final texture, making the bread less soft and tender.

Can I make these ahead of time?

You can prepare the dough and filling a day ahead. After shaping the dough, you can store it in the fridge to ferment overnight and bake it fresh the next day.

Can I use a different topping instead of the piping one?

Absolutely! If you don’t want to use the piping topping, you can simply brush the tops of the dough with butter and sprinkle with sugar for a simpler finish.

Can I make the dough by hand?

Yes! You can knead the dough by hand, but it will take a bit longer to achieve the windowpane stage.

Conclusion

This Mango Soft Bread is a perfect blend of tropical mango flavors, creamy fillings, and soft, fluffy bread. The streusel topping adds a delightful crunch, while the mango cream cheese filling gives it an extra indulgent touch. Whether you’re making it for a special occasion or just treating yourself, this bread will surely be a hit! Enjoy it fresh, warm, or as a fun breakfast option with coffee.

Mango Soft Bread

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Author: Maggie
Total Time: 2 hours 15 minutes
Yield: 6 pieces
Diet: Vegetarian

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Description

Instructions

Cold Tangzhong:
1. In a clean bowl, combine bread flour and sugar. Add the boiling water, mixing well until smooth. Cover the mixture with plastic wrap, ensuring the wrap touches the surface, and place it in the fridge to cool.
Mango Puree:
1. Peel and dice the fresh mango. Blend it into a smooth mango puree.
Prepare the Filling:
1. Dice the dried mango and soak it for 5 hours, covered with plastic wrap. After soaking, sift it and mix with cream cheese and 50g of mango puree until fully incorporated.
Prepare the Dough:
1. In a bowl, mix water and yeast. Add sugar, milk powder, bread flour, cold tangzhong, and mango puree. Use a stand mixer to knead the mixture until a rough gluten structure forms. Add butter and salt, continuing to knead until the dough reaches the windowpane stage.
2. Shape the dough into a ball and let it ferment at 28°C until it doubles in size.
3. Once the dough has risen, divide it into 6 equal pieces and roll each into a ball. Cover with plastic wrap and let them rest for 15 minutes.
Prepare Streusel:
1. In a bowl, mix powdered sugar and butter. Add cake flour and use your hands to combine the ingredients into small, crumb-like pieces.
Prepare Topping:
1. In another bowl, mix butter, powdered sugar, cake flour, and egg until smooth. Transfer this mixture into a piping bag.
Assemble:
1. Knead each dough ball into a flat, round disc. Turn it upside down, then spoon the filling into the center and wrap the dough around it to seal.
2. Brush or spray a little water onto the upper half of the dough, then dip it into the streusel to coat it thoroughly.
3. Let the dough rise at 30°C until it grows to 1.5 times its original size.
Baking:
1. Preheat the oven to 356°F (180°C).
2. Use the topping mixture to pipe a spiral pattern on the surface of each dough ball.
3. Place the dough into the oven and bake for 15 minutes. If the top has not browned, bake for an additional 2-3 minutes until golden brown.
Serve:
1. Let the bread cool slightly before serving. Enjoy warm for the best texture, or at room temperature.

Notes

Substitute dairy ingredients with plant-based alternatives (vegan butter, dairy-free cream cheese, and non-dairy milk) for a vegan version.
Experiment with other fruit purees, such as peach or strawberry, for different flavor combinations.
If you prefer a simpler finish, skip the streusel coating and just bake the dough balls with the mango filling inside.

Prep Time: 45 minutes
Cook Time: 15-20 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical