Mango Monkey Bread

Mango Monkey bread

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.



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


  1. 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.
  2. Scrape down sides of mixing bowl; mix dough on speed 2 for 4 to 6 minutes or until gluten develops.
  3. Place dough in clean container with a tight cover; refrigerate for 8 to 10 hours or overnight.
  4. Roll chilled dough out onto lightly floured board and cut into strips; cut strips into ½-inch squares. Refrigerate until ready to use.
  5. 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.
  6. 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.
  7. Cover dough and allow to rise in draft-free area at room temperature for 1 to 1½ hours.
  8. 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


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