In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.

Mix on speed 1 for 4 minutes.

Add butter and sea salt.

Mix on speed 1 for 8 minutes.

Scrape down the sides of the mixing bowl.

Then mix dough on speed 2 for 4-6 minutes or until gluten develops.

Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.

Roll chilled dough and cut into strips then squares about ½ inch by ½ inch.

Place in the fridge to chill until ready to mix with the monkey mix.

In a small pot, combine butter and brown sugar.

Bring to a rolling boil without stirring.

Remove from heat.

Disperse evening into large muffin silicone pans.

Allow to cool to room temperature.

In a bowl, combine all ingredients.

Toss with chilled cut dough pieces.

Evenly disperse into large muffin silicone pans on top of caramel bottoms.

Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 ½ hours.

Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.

Unmold carefully while still warm.