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How to Make Delicious Dried Mango Toast? A Step-by-Step Guide - Microwave Recipes

How to Make Delicious Dried Mango Toast? A Step-by-Step Guide

Q: Can I use fresh mango instead of dried mango in this recipe?
A: It’s best to stick with dried mango for this recipe, as fresh mango may add too much moisture and alter the texture of the toast.

Q: What can I substitute for high-gluten flour?
A: You can use bread flour as a substitute for high-gluten flour, as it also has a high protein content which is suitable for making toast.

Q: Is it necessary to let the dough rest for 20 minutes before adding butter?
A: Yes, the resting period allows the gluten in the dough to develop, making it easier to incorporate the butter and achieve a smooth dough.

Dried Mango Toast


  • High-gluten flour: 160g
  • Water: 95g
  • Yeast: 2g
  • Salt: 2g
  • Sugar: 20g
  • Butter: 15g
  • Dried mango: a suitable amount
  1. Mix the yeast with water at about 35°C.
  2. In a large bowl, combine flour, salt, and sugar.
  3. Add the yeast mixture.
  4. Stir to a flocculent state.
  5. Knead until there are no dry flour spots, then cover and let it rest for 20 minutes.
  6. Add softened butter.
  7. Knead into a smooth dough.
  8. Place in a bowl, cover with plastic wrap, and let it ferment for about 1.5 hours at room temperature (25°C) until it doubles in size.
  9. After fermentation, take out the dough, pat it flat to release gas.
  10. Roll into a rectangle, fold towards the center, and roll out again.
  11. Chop dried mango into small pieces.
  12. Evenly spread the dried mango pieces over the dough.
  13. Roll up the dough.
  14. Place in a mold and let it undergo a second fermentation in an oven at 35°C for about 30 minutes.
  15. After the dough has risen to 80-90% of the mold's capacity, bake in a preheated oven at 180°C for about 20 minutes.
  16. Remove from the oven, let it cool, and then slice to serve.
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  • Rich in carbohydrates and gluten
  • Provides a moderate amount of sugars and fats
  • Contains small amounts of fiber and protein from the dried mango and flour