Mango, Cardamom and Brown Sugar were the three chosen ingredients for this months Royal Foodie Joust hosted by Jenn, The Leftover Queen. To participate, I could prepare anything I wish as long as it contained the three challenge ingredients. My manner of approaching this event is to be certain the three ingredients have a staring roll and to try and use as few extra ingredients as possible. After learning the three ingredients back on April 6th, my mind started creating different recipe ideas, some were savory and some were sweet, clearly sweet won.
These Mango, Cardamom and Brown Sugar Spirals are an original recipe and very tasty! The fresh mango provided the ideal amount of sweetness to the dough and is phenomenal with the brown sugar and cardamom. I was quite pleased with how they turned out and will definitely repeat the recipe. Considering that it is just Wilson and myself and that these are best devoured hot out of the oven, I only baked 4 spirals. The other 8 are retarding in the refrigerator where they will hold for a couple of days. I simply need to remove them from the refrigerator about 3 hours before baking, enough time for them to come to room temperature and rise.
I enriched the dough with a fresh pureed mango, soy creamer and a little butter. The swirl is simply a combination of brown sugar and cardamom. For the glaze, I mixed pureed mango with a little confectioners sugar and brushed it over the “warm from the oven” spirals. And of course I used part whole-wheat flour for a healthy touch :).
Seriously, these are pretty darn healthy as they contain very little sugar and fat. The calories calculated to 200 calories per spiral (I made 12) including the glaze. Not bad!
Mango, Cardamom & Brown Sugar Spirals
¼ cup butter, softened
1 cup fresh pureed mango (about 1 large mango)
¼ cup soy creamer, vanilla or plain
2 cups all-purpose flour
1 ½ cups whole-wheat bread flour
2 tsp. instant yeast (SAF Perfect Rise)
1 tsp. kosher salt
⅓ cup brown sugar
1 T. cardamom
Glaze fresh pureed mango
In your mixing bowl, cream the butter then blend in the mango puree and soy creamer. Add the flours, yeast and salt, mixing to combine. Switch to a bread hook and knead the dough for about 10 minutes. The dough should be tacky but not sticky and have good gluten formation, enough to pass the windowpane test. Place the dough into a well buttered bowl, rolling the dough around until it is all lightly covered in butter. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
Lightly flour a work surface and roll out the dough into a rectangle about 14″ by 12″ with the intent of making twelve spirals. Sprinkle with the brown sugar and cardamom mixture and roll up into a 14″ long log, pinching the seam closed.
Be certain the seam side is facing down and cut the dough into 12 even pieces (I find a bread knife works well). Place all 12* spirals on a buttered baking sheet, close together but not touching as they will spread. Cover lightly with a clean cloth and let rise until doubled in size, 60 to 90 minutes.
Preheat the oven to 350 degrees. When the spirals are nicely risen, place in the hot oven and bake for 15-25** minutes, or until golden brown. Allow to cool in the pan for about 5 minutes, drizzle with glaze*** and remove to cooling rack. Wait about 10 minutes before enjoying!* You can also bake a partial batch as I did and place the remaining spirals in a prepared pan covered with plastic wrap and refrigerate. Be certain to remover from the refrigerator 3 hours before baking** Depending on how many you make, the baking time will vary drastically. I made 4 in an 8″ pan and they only took 16 minutes. If you were to bake all 12 on a sheet pan they could take as long as 25-30 minutes.*** For the glaze I combined some confectioners sugar with about equal parts mango puree and used a little water to thin it to my desired consistency.