Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mango Monkey Bread
Fill the kitchen with holiday aromas with this house-baked mango monkey bread.
Photo courtesy of National Mango Board
Servings
8
8
Main Ingredient
- Mango
Chef Sally Camacho
Foodservice Pastry Consultant
Los Angeles
Fill the kitchen with holiday aromas with this house-baked monkey bread, flavored with cinnamon, ginger and brown sugar. Pastry chef Sally Camacho adds mango puree to the yeast-raised dough for a tropical twist, and the gooey caramel bottoms deliver on a sticky bun-like experience.
Ingredients
Dough
2 cups + 1 tbsp all-purpose flour
2 tbsp. granulated sugar
2 tsp. instant dry yeast
1 tbsp. non-fat milk powder
½ cup fresh mango puree
¼ cup whole milk
1 egg
3 tbsp. butter
½ tsp. sea salt
Caramel bottom
8 tbsp. butter
1½ cups brown sugar
Monkey mixture
2 cups peeled, diced mango
⅓ cup brown sugar
2 tsp ground ginger
1½ tbsp. ground cinnamon
½ tsp. sea salt
Steps
For dough, in mixer with hook attachment, combine flour, sugar, yeast, milk powder, mango puree, milk and egg. Mix on medium speed for 1 to 4 minutes, or until blended. Add butter and sea salt; mix for 1 to 8 minutes or until loose dough forms.
Scrape down sides of mixing bowl; mix dough on speed 2 for 4 to 6 minutes or until gluten develops.
Place dough in clean container with a tight cover; refrigerate for 8 to 10 hours or overnight.
Roll chilled dough out onto lightly floured board and cut into strips; cut strips into ½-inch squares. Refrigerate until ready to use.
For caramel, combine butter and brown sugar; bring to a rolling boil without stirring. Remove from heat and evenly divide mixture into large silicon muffin cups. Allow to cool to room temperature.
For monkey mixture, in large bowl, combine all ingredients. Add chilled cut dough pieces; toss to combine. Divide into muffin cups on top of caramel.
Cover dough and allow to rise in draft-free area at room temperature for 1 to 1½ hours.
Preheat oven to 365 F. Bake monkey bread for 20 to 30 minutes or until golden. Unmold carefully while still warm.
Photo courtesy of National Mango Board
Read more about:
RecipesYou May Also Like
