Pan de Mono con Mango<\/h2>\n
![](\"http:\/\/www.mango.org\/wp-content\/uploads\/2021\/10\/MONKEY-BREAD-9X16_V1-150x150.jpg\")
<\/p>\n
Dough<\/h4>\n\n- 2 cups + 1 tbsp All-purpose flour<\/li>\n
- 2 tsp \u00a0Instant dry yeast<\/li>\n
- \u00bc cup Whole milk<\/li>\n
- 1 each Whole egg<\/li>\n
- 1 \u00bd tsp Sea salt<\/li>\n
- 2 tbsp Granulated sugar<\/li>\n
- 1 tbsp Non-fat milk powder<\/li>\n
- \u00bd cup Fresh Mango puree<\/li>\n
- 3 tbsp Butter<\/li>\n<\/ul>\n
Caramel bottom<\/h4>\n\n- 8 tbsp Butter<\/li>\n
- 1 \u00bd cup Brown sugar<\/li>\n<\/ul>\n
Monkey Mixture<\/h4>\n\n- 2 cups Mangos, peeled and medium diced<\/li>\n
- 1\u00bd tbsp \u00a0Cinnamon, ground<\/li>\n
- \u00bd tsp Sea salt<\/li>\n
- \u2153 cup Brown sugar<\/li>\n
- 2 tsp Ground ginger<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.\n
Mix on speed 1 for 4 minutes.<\/p>\n
Add butter and sea salt.<\/p>\n
Mix on speed 1 for 8 minutes.<\/p>\n
Scrape down the sides of the mixing bowl.<\/p>\n
Then mix dough on speed 2 for 4-6 minutes or until gluten develops.<\/p>\n
Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.<\/p>\n
Roll chilled dough and cut into strips then squares about \u00bd inch by \u00bd inch.<\/p>\n
Place in the fridge to chill until ready to mix with the monkey mix.<\/p>\n
In a small pot, combine butter and brown sugar.<\/p>\n
Bring to a rolling boil without stirring.<\/p>\n
Remove from heat.<\/p>\n
Disperse evening into large muffin silicone pans.<\/p>\n
Allow to cool to room temperature.<\/p>\n
In a bowl, combine all ingredients.<\/p>\n
Toss with chilled cut dough pieces.<\/p>\n
Evenly disperse into large muffin silicone pans on top of caramel bottoms.<\/p>\n
Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 \u00bd hours.<\/p>\n
Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.<\/p>\n
Unmold carefully while still warm.<\/li>\n<\/ol>\n<\/div>\n
\n*To shorten prep time, you may use a pound of pre-made or store bought sweet dough or crescent dough.<\/span><\/p>\nRecipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Caramel bottom<\/h4>\n\n- 8 tbsp Butter<\/li>\n
- 1 \u00bd cup Brown sugar<\/li>\n<\/ul>\n
Monkey Mixture<\/h4>\n\n- 2 cups Mangos, peeled and medium diced<\/li>\n
- 1\u00bd tbsp \u00a0Cinnamon, ground<\/li>\n
- \u00bd tsp Sea salt<\/li>\n
- \u2153 cup Brown sugar<\/li>\n
- 2 tsp Ground ginger<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.\n
Mix on speed 1 for 4 minutes.<\/p>\n
Add butter and sea salt.<\/p>\n
Mix on speed 1 for 8 minutes.<\/p>\n
Scrape down the sides of the mixing bowl.<\/p>\n
Then mix dough on speed 2 for 4-6 minutes or until gluten develops.<\/p>\n
Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.<\/p>\n
Roll chilled dough and cut into strips then squares about \u00bd inch by \u00bd inch.<\/p>\n
Place in the fridge to chill until ready to mix with the monkey mix.<\/p>\n
In a small pot, combine butter and brown sugar.<\/p>\n
Bring to a rolling boil without stirring.<\/p>\n
Remove from heat.<\/p>\n
Disperse evening into large muffin silicone pans.<\/p>\n
Allow to cool to room temperature.<\/p>\n
In a bowl, combine all ingredients.<\/p>\n
Toss with chilled cut dough pieces.<\/p>\n
Evenly disperse into large muffin silicone pans on top of caramel bottoms.<\/p>\n
Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 \u00bd hours.<\/p>\n
Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.<\/p>\n
Unmold carefully while still warm.<\/li>\n<\/ol>\n<\/div>\n
\n*To shorten prep time, you may use a pound of pre-made or store bought sweet dough or crescent dough.<\/span><\/p>\nRecipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Monkey Mixture<\/h4>\n\n- 2 cups Mangos, peeled and medium diced<\/li>\n
- 1\u00bd tbsp \u00a0Cinnamon, ground<\/li>\n
- \u00bd tsp Sea salt<\/li>\n
- \u2153 cup Brown sugar<\/li>\n
- 2 tsp Ground ginger<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.\n
Mix on speed 1 for 4 minutes.<\/p>\n
Add butter and sea salt.<\/p>\n
Mix on speed 1 for 8 minutes.<\/p>\n
Scrape down the sides of the mixing bowl.<\/p>\n
Then mix dough on speed 2 for 4-6 minutes or until gluten develops.<\/p>\n
Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.<\/p>\n
Roll chilled dough and cut into strips then squares about \u00bd inch by \u00bd inch.<\/p>\n
Place in the fridge to chill until ready to mix with the monkey mix.<\/p>\n
In a small pot, combine butter and brown sugar.<\/p>\n
Bring to a rolling boil without stirring.<\/p>\n
Remove from heat.<\/p>\n
Disperse evening into large muffin silicone pans.<\/p>\n
Allow to cool to room temperature.<\/p>\n
In a bowl, combine all ingredients.<\/p>\n
Toss with chilled cut dough pieces.<\/p>\n
Evenly disperse into large muffin silicone pans on top of caramel bottoms.<\/p>\n
Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 \u00bd hours.<\/p>\n
Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.<\/p>\n
Unmold carefully while still warm.<\/li>\n<\/ol>\n<\/div>\n
\n*To shorten prep time, you may use a pound of pre-made or store bought sweet dough or crescent dough.<\/span><\/p>\nRecipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
- \n
- In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.\n
Mix on speed 1 for 4 minutes.<\/p>\n
Add butter and sea salt.<\/p>\n
Mix on speed 1 for 8 minutes.<\/p>\n
Scrape down the sides of the mixing bowl.<\/p>\n
Then mix dough on speed 2 for 4-6 minutes or until gluten develops.<\/p>\n
Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.<\/p>\n
Roll chilled dough and cut into strips then squares about \u00bd inch by \u00bd inch.<\/p>\n
Place in the fridge to chill until ready to mix with the monkey mix.<\/p>\n
In a small pot, combine butter and brown sugar.<\/p>\n
Bring to a rolling boil without stirring.<\/p>\n
Remove from heat.<\/p>\n
Disperse evening into large muffin silicone pans.<\/p>\n
Allow to cool to room temperature.<\/p>\n
In a bowl, combine all ingredients.<\/p>\n
Toss with chilled cut dough pieces.<\/p>\n
Evenly disperse into large muffin silicone pans on top of caramel bottoms.<\/p>\n
Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 \u00bd hours.<\/p>\n
Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.<\/p>\n
Unmold carefully while still warm.<\/li>\n<\/ol>\n<\/div>\n
\n*To shorten prep time, you may use a pound of pre-made or store bought sweet dough or crescent dough.<\/span><\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n