If you like two things, it’s probably a good idea to combine them. Usually. I mean I wouldn’t spread peanut butter on top of my tuna steak, or stir mashed potatoes into my pinot noir. However, this chocolate, lemon and mango recipe definitely falls into the good combo category!
My Grandma’s Cinnamon Rolls are my all time favorites, so I knew my adaptations would have a pretty high chance of success if I started with her basic dough recipe.
2 ¼ c water (divided)
1/2 c unsalted butter (divided)
1 ¾ c sugar (divided)
1 tsp salt
1 Tbsp active dry yeast
4 c unbleached white flour
½ tsp cardamom
¼ c cocoa powder
1 lemon (juice and zest)
½ c chocolate chips
First, turn the oven to the lowest temperature so the stovetop becomes warm.
In a pan over lowest heat, melt ¼ c butter in 1 c water, ¼ c sugar and 1 tsp salt. In a small bowl, dissolve 1 tsp sugar in ¼ c warm water. Add the yeast and let it rise until bubbly on top. About 10 minutes.
Pour the pan of melted butter, water and sugar into a large mixing bowl. The liquid should be warm, but not hot. Beat the egg and slowly stir it into the warm liquid. (Watch that the egg doesn’t cook. No scrambled eggs!)
Add the yeast to the liquid in the large mixing bowl. Slowly stir in 2 cups of flour, then add the cardamom and cocoa powder. Stir in the remaining 2 cups of flour to form a soft dough.
Rub the ball of dough and a large bowl with 2 Tbsp of butter. Cover with plastic wrap and a towel. Let rise for 1 hour on the warm stovetop.
Meanwhile, zest and juice the lemon. Add the juice and zest to a saucepan along with ½ c sugar and 1 Tbsp water. Boil for 5 minutes to dissolve the sugar and thicken. Pour into a small bowl to cool on the counter.
Side Note: When I have lemon rinds leftover from anything, I toss them into a jar of white vinegar. It’s a great natural all-purpose cleaner.
Peel and chop the mango into small bite sized pieces. Using the same pan from the lemon glaze, add the mango, 1 cup of water and 1 cup of sugar. Boil over medium high heat for about 20 minutes, or until the fruit begins to break down and the liquid is thickened. Pour into a bowl and let cool on the counter.
Preheat the oven to 350 degrees. Prepare a non-stick baking sheet or pan.
Roll out the dough it onto a lightly floured surface. Use a rolling pin to create a long rectangular shape, about ¼ inch thick.
Rub the dough with 2 Tbsp butter, and then brush on the lemon glaze. (You can save some for the tops if you want) Next spread the mango compote evenly over the surface of the dough, leaving an inch uncovered along the long edge farthest from you.
Beginning with the long edge closest to you, roll up the dough into a long tube shape. With a sharp serrated bread knife, cut the tube into 1-inch sections and lay each roll flat on the prepared baking sheet.
Brush tops with any leftover lemon glaze. (optional) Sprinkle with chocolate chips.
Bake at 350 degrees for 30 minutes.
Makes 23-25 Chocolate Mango Swirls.
They freeze well, if you don’t plan on scarfing them all down as soon as they leave the oven! I will be adding more than a few to my freezer, because these two don’t eat much either.