Mango Croissant Recipe
Make Mango Croissant Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry
Mango Filling
Egg wash & finish
Method
Pastry
- 1
Make dough
Whisk together 2.5 cups flour, 1 tbsp sugar, 3/4 tsp salt and 1 tsp instant yeast in a bowl. Warm the milk and water until about 95–100°F (warm to touch); add to dry ingredients with 2 tbsp softened butter and 1 whole egg. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth but slightly tacky. Shape into a rectangle about 1-inch thick. Wrap and chill in refrigerator 30 minutes.
- 2
Prepare butter block
While dough chills, cut 11 oz cold butter into slices and place between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7x8-inch rectangle about 1/4 inch thick. Keep chilled in refrigerator but pliable (not rock hard).
- 3
Laminate (folding)
On a lightly floured surface, roll the chilled dough into a 9x12-inch rectangle. Place butter block centrally on dough so butter covers middle third. Fold the dough over the butter like a letter: fold one short third over butter, then fold remaining third over it (single turn). Rotate dough 90°, roll gently to 9x12 inches again, dusting with flour as needed. Repeat the single turn two more times for a total of three single turns, chilling 20–30 minutes between sets if butter softens. After final turn, chill at least 1 hour or overnight.
- 4
Roll and cut croissants
After chilling, roll dough to approx. 12x16 inches and 1/8–1/4 inch thick. Trim edges into a neat rectangle. Cut the dough into 8 rectangles about 4x6 inches, then cut each rectangle diagonally to form 16 triangles (or cut into 16 equal triangles directly). Gently stretch each triangle base to lengthen slightly, then roll from base toward tip to form a crescent, tucking the tip underneath. Place on baking sheet lined with parchment, points tucked under, leaving room to expand. Cover loosely and proof at warm room temperature 60–90 minutes until puffy (not doubled).
Mango Filling
- 5
Cook mango filling
Combine 1 cup ripe mango puree, 2 tbsp sugar, 1 tsp cornstarch, and 1 tsp lime juice in a small saucepan. Stir to dissolve cornstarch completely. Cook over medium-low heat, stirring constantly, until mixture thickens and glossy, about 3–5 minutes. Remove from heat and stir in 1 tbsp butter until melted. Let cool to room temperature; refrigerate if needed until firm enough to pipe (15–30 minutes).
- 6
Portion filling
Transfer cooled mango filling to a piping bag or small zip-top bag with a corner snipped. Alternatively, measure into a small bowl for spooning.
Assembly & Bake
- 7
Fill croissants
Gently press each proofed croissant in the center to create a shallow valley. Pipe or spoon about 1 tablespoon of mango filling into the center of each croissant. Avoid overfilling to prevent leaking during bake. Brush each croissant lightly with egg wash (mix 1 egg yolk with 1 tsp milk).
- 8
Bake
Preheat oven to 400°F (200°C). Place a baking sheet in the center of the oven and bake the croissants for 7 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake an additional 8–10 minutes until deep golden and laminated layers are crisp. Rotate pan halfway through for even browning.
- 9
Finish
Remove croissants to a cooling rack. If desired, dust lightly with 1 tbsp powdered sugar once cool. Serve warm or at room temperature.