Mango Croissant Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 2 tsp instant yeast, 3 tbs granulated sugar, and 1 tsp fine sea salt. In a separate small bowl combine 1 cup warm water (about 100–110°F/38–43°C) and 3 tbs whole milk; add the liquid to the dry ingredients. Add 2 tbs softened unsalted butter. Mix with the dough hook on low until a shaggy dough forms, then increase speed to medium and knead for 4–5 minutes until smooth but slightly tacky. If too dry, add up to 1–2 tbs water; if too sticky, add up to 1 tbs flour. Shape into a ball.

First chill

Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour (or up to overnight) to relax gluten and cool the dough for laminating.

Prepare butter block

While dough chills, prepare the laminating butter: take 12 oz cold unsalted butter and place between two sheets of parchment. Using a rolling pin, pound and roll the butter into a flat square about 7 x 7 inches and about 1/4 inch thick. Keep chilled in the refrigerator until dough has chilled.

Roll and enclose butter (letter fold method)

On a lightly floured surface, roll chilled dough into a 10 x 16 inch rectangle. Place the chilled butter square centered on the lower half of the dough. Fold the top third of dough down over the butter and then fold the bottom third up (like folding a letter) to fully enclose the butter. Seal edges by pinching gently and chill the enclosed dough seam-side down for 20–30 minutes.

Laminate — turns and chills

Perform three single turns: For each turn, roll the dough to a 10 x 16 inch rectangle, fold into thirds (letter fold), then rotate 90 degrees. After each fold, wrap and chill the dough for 20–30 minutes (or 30–60 minutes if it becomes warm). Keep dough cold but pliable; chill longer if butter begins to leak.

Final roll and cut

After the last chill, roll the dough into a 12 x 18 inch rectangle about 1/8–1/4 inch thick. Trim edges into a neat rectangle. Using a sharp knife or bench scraper, cut the dough into 12 equal triangles (approx. 6 long by 2 wide rows, or make 3 columns x 4 rows). Keep triangles chilled while preparing filling.

Shape croissants with mango filling

Place about 1 tablespoon of the mango filling (see Mango Filling section) near the wider end of each triangle, leaving a small margin to prevent leaking. Starting at the wide end, gently roll each triangle toward the point, stretching slightly as you roll to create a snug spiral. Place rolled croissants point-side-down on a parchment-lined baking sheet with at least 1.5 inches between each. Tuck the point under each croissant to prevent unrolling.

Proof

Brush each croissant lightly with egg wash (1 beaten egg mixed with 1 tsp water). Cover loosely with lightly greased plastic wrap or a damp clean towel. Proof in a warm draft-free place until puffy and nearly doubled in size, about 1.5–2 hours (time varies by temperature).

Bake

Preheat oven to 400°F (200°C). Remove plastic wrap, brush again gently with egg wash, and bake croissants on the middle rack for 12–16 minutes until deep golden brown and fully puffed. If bottoms brown too quickly, rotate the pan once. Internal temperature should be about 200°F (93°C). Remove from oven and cool on a wire rack for 10–15 minutes before glazing or serving.

Make the mango filling

Combine 1 cup finely diced ripe mango pulp, 2 tbs confectioners' sugar, 1 tsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla extract, and 1/8 tsp salt in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and the mango breaks down slightly, about 3–5 minutes. Remove from heat and let cool to room temperature. The filling should be thick but spoonable; if too thin, return briefly to heat and stir until thicker. Chill if needed before filling croissants.

Optional glaze

For a light mango glaze, combine 2 tbs confectioners' sugar with 1–2 tsp mango puree or water to reach a thin drizzling consistency. Drizzle over cooled croissants or dust with 1 tbs powdered sugar and garnish with 1/4 cup thin mango slices as desired.

Serve croissants warm or at room temperature. If you plan to make ahead, bake croissants and store in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days (reheat at 300°F/150°C for 5–8 minutes). For longer storage, freeze unbaked shaped croissants on a tray until solid, then transfer to a bag and freeze up to 1 month; proof from frozen (add time) and bake as directed.