Mango Croissant Recipe

Mix dry ingredients

In a large bowl or bowl of a stand mixer fitted with a paddle, combine 3.25 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons instant dry yeast, and 1 teaspoon fine sea salt. Whisk briefly to distribute ingredients evenly.

Add liquids and form dough

Warm 1/2 cup whole milk until just lukewarm (about 95°F/35°C). Add 1/4 cup cold water and the warmed milk to the dry mix along with 2 tablespoons softened unsalted butter. Mix on low speed (or by hand) until a shaggy dough forms, about 2–3 minutes. Do not overwork; ingredients should be combined and slightly sticky.

Knead and chill

Switch to a dough hook (if using a mixer) and knead for 2–3 minutes until smooth but still slightly soft. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes to relax gluten and keep dough cold before laminating.

Prepare butter block

While dough chills, place 1 cup cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a 7 x 8 inch roughly rectangular block about 1/4-inch thick. Keep butter cold but pliable; refrigerate briefly if it softens too much. Chill until dough is ready.

Roll out dough and enclose butter (turn 0)

On a lightly floured surface, roll chilled dough into a 10 x 12 inch rectangle. Center the butter block on the lower two-thirds of the dough (leaving a strip of dough at the top), fold the top third of dough over the butter, then fold the bottom third up over that — creating a three-layer envelope. Press edges to seal so butter is fully enclosed. Chill 20 minutes wrapped in plastic.

First turn

Lightly flour surface and roll the dough (butter enclosed) to a 10 x 16 inch rectangle, rolling away from you to maintain lamination. Fold the dough in thirds like a letter (right to center, left to center). Rotate the dough 90 degrees so the short edge faces you. Wrap and refrigerate 20–30 minutes.

Second and third turns

Repeat rolling to 10 x 16 inches and folding in thirds for a second turn; chill 20–30 minutes. Perform a third turn: roll to 10 x 16 inches, fold in thirds, then chill for at least 1 hour or overnight. Dough should be cold and firm before shaping.

Shape croissants

On a lightly floured surface, roll chilled dough to about 10 x 16 inches one final time. Trim edges to create a neat rectangle. Cut the dough in half lengthwise to 8 x 16 (optional). Starting from the long side, cut each half into four 4-inch wide triangles (you should end with 8 triangles total). For each triangle, make a small slit at the base (to help roll), gently stretch the base, place about 1 tablespoon of mango filling (see Mango Filling section) near the base, and roll tightly toward the tip, tucking the tip underneath. Place shaped croissants on a parchment-lined baking sheet with space to rise.

Proof

Cover croissants loosely with lightly greased plastic or a clean kitchen towel and proof at warm (75–80°F / 24–27°C) for 1 to 1.5 hours, or until nearly doubled and jiggly but not collapsed. Alternatively, refrigerate overnight for a slower proof (add 30–45 minutes at room temp before baking).

Egg wash and bake

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 teaspoon cold water to make egg wash. Brush each croissant gently and evenly with egg wash. Bake on the middle rack for 12–16 minutes, rotating the pan halfway, until deep golden brown and puffed. If bottoms brown too quickly, lower oven to 375°F (190°C) and continue baking a few minutes. Internal should read about 200°F (93°C) if using a thermometer.

Make mango filling

Peel and dice 1 very ripe mango and puree until smooth, or use about 3/4 cup prepared mango puree. In a small saucepan, combine the mango puree, 2 tablespoons granulated sugar, 1 teaspoon cornstarch, and 1/2 teaspoon fresh lemon juice. Whisk until the cornstarch is fully dissolved.

Cook filling

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and becomes glossy, about 2–4 minutes. Remove from heat and stir in 1 tablespoon cold butter pieces until incorporated for richness. Taste and adjust sweetness if needed. Let cool to room temperature; the filling should be thick but spreadable. Chill briefly if it becomes too loose—filling must be cool before adding to dough to avoid melting butter layers.

Portioning filling into croissants

When cutting triangles for shaping croissants, place about 1 tablespoon of cooled mango filling on the base of each triangle (some filling can be spread thinly inside the roll). Avoid overfilling — excess moisture can prevent proper lamination and make croissants soggy.

Glaze

If desired, whisk 2 tablespoons powdered sugar with 1 teaspoon heavy cream or milk until smooth. After croissants have cooled slightly (10–15 minutes), drizzle the glaze over the croissants or dust with additional powdered sugar. Serve warm or at room temperature.