You Don’t Have to Wait for Mango Season to Make This Mango Cream Bun Recipe

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

We’ve been seeing a lot more buns going around recently. So we’re hopping on that train and sharing our version, inspired by everyone’s favorite yellow fruit (sorry, bananas). That said, these mango cream buns don’t actually use any fresh mangoes. Instead, all the flavor comes from mango jam and mango concentrate, making the recipe one that doesn’t rely on seasons.

And it was all yellow.

The method of pouring liquid onto your buns before they rise and bake seems odd, but trust us—it works. The technique is actually inspired by a Tiktok video we saw about how to make Samoan pani popo; where they pour coconut milk onto the rolls the same way.

As your buns rise and bake, the dough absorbs all the mango cream; and you end up with buns that are sort of like a cross between regular bread (on top) and bread pudding (at the bottom) in texture and oozing with flavor.

Mango Cream Buns Recipe



Serving Size

3-4 people

Active Time

1 hr

Total Time

2 hrs

Instructions for Mango Cream Buns

  1. To make the dough, combine flour, salt, sugar, and yeast, in the bowl of a stand mixer fitted with a dough hook.
  2. Start on low speed and mix until dry ingredients are well combined.
  3. Add the water and melted butter then turn mixer to medium speed mixing until a rough dough forms the dough is smooth and elastic, about 10 minutes total.
  4. Remove bowl from mixer and cover in plastic wrap.
  5. Let dough rise for 1 hour or until doubled in size.
  6. While dough is rising, grease a 9×13-inch Pyrex or baking pan.
  7. To mix the mango cream, whisk together mango concentrate, coconut cream, and sugar.
  8. Reserve 1/2 cup of the mango cream and set aside.
  9. When the dough is proofed, turn out onto a floured surface and roll into a large rectangle, about 18×12 inches.
  10. Spread the mango jam evenly all over the dough, leaving a ½ inch border on the top of the dough.
  11. Carefully roll the dough into a log, pushing up slowly, and ending with the seam down.
  12. Cut the log into 12 equal pieces, about 1.5 inches thick each.
  13. Place each roll cut side up onto the prepared pan.
  14. Pour the mango cream all over the rolls (except for the reserved 1/2 cup) then cover with a damp towel or plastic wrap and leave at room temperature for an hour or until rolls are doubled in size.
  15. Preheat oven to 350F.
  16. Place the proofed buns in the oven and bake for 20-25 minutes or until the dough registers above 195F on a thermometer.
  17. The liquid will be absorbed almost completely by the rolls and they should almost double in size.
  18. Remove from oven and pour over the remaining 1/2 cup of mango cream, then allow the buns to cool before serving.

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