To make this, you start out off with 2 ripe mangos and make a mango purée. The mango purée is then used in the sweet bread dough and the filling.

Mango Purée:
-2 large ripe mangos
-1/2 tsp lemon/lime juice

*Blend mango flesh and juice in a blender until smooth, run the mixture through a sieve and discard and fibers left in the sieve.

For the Bread Dough:
-50g sugar
-170g warm milk
-170g mango puree
-1 tbs yeast
-130g butter (salted at room temperature)
-390g bread flour
-150g all purpose flour
-egg wash (1 egg beaten with 1 tbs milk)

* In a large bowl, mix together sugar, yeast and milk, let stand for 15 mins and add in mango puree. Add yeast mixture to flours and knead to form a smooth dough, add butter and knead another 10 mins. Prove until doubled, punch down prove again until dough is 1 3/4 it’s original size.

Mango and Cream Cheese Filling:
-200g cream cheese
-1 egg
-2 tbs corn starch
-mango Purée

*Cream together cream cheese, egg and corn starch until smooth. Gradually add in leftover mango puree until texture of the filling resembles whipped cream.

What to Do:
After the dough has risen a second time. Divide dough into 12 portions. Fill a pastry bag with the mango filling. Take a piece of dough, slightly fatten and wrap it around the tip of the pastry bag. Squeeze the pastry bag to "fill" the dough with about 1 tbs of filling. Gently remove the dough from the pastry tip and pinch the edges to seal in the filling. Allow the buns to rise until doubled. Brush loafs with egg wash and pipe the leftover mango filling (if you still have some) on top of the buns into whatever designs you wish. Bake at 400’F for about 10 mins., reduce heat to 350’F and bake until golden.