Mango, Passion Fruit & Lychee Croissant Recipe

Activate Yeast

In a bowl, combine warm milk, warm water, and sugar. Sprinkle yeast on top and let it sit for about 10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, combine flour and salt. Mix well.

Combine Ingredients

Make a well in the center of the flour mixture. Pour in the yeast mixture and softened butter. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Roll and Fold

Roll out the dough into a rectangle and fold it into thirds, like a letter. Repeat this process 3 times, chilling the dough for 15 minutes between folds.

Prepare the Filling

In a medium bowl, combine diced mango, passion fruit pulp, diced lychee, sugar, cornstarch, and lemon juice. Mix until well combined.

Preheat Oven

Preheat your oven to 400°F (200°C).

Roll Out Dough

Roll out the chilled dough into a large rectangle about 1/4 inch thick.

Cut and Fill

Cut the dough into triangles. Place a tablespoon of the filling at the base of each triangle and roll it up towards the tip.

Arrange on Baking Sheet

Place the filled croissants on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.

Second Rise

Let the croissants rise for about 30 minutes in a warm place.

Bake

Bake the croissants in the preheated oven for 15-20 minutes or until golden brown.

Cool and Serve

Remove from the oven and let them cool slightly. Dust with powdered sugar and garnish with fresh mint leaves before serving.