Okay love, I need you to sit down for this one because these might be the most FUN thing I have made all summer. Let me take you back for a second. I did a study abroad run in Thailand for a summer in college, and I fell completely, hopelessly in love with mango sticky rice. It is still one of my favorite desserts on this entire planet, and I have spent years trying to capture that exact feeling in different recipes. These mango custard crumble buns are my love letter to that summer.
Here is why they work so beautifully. You get the coconut THREE times in this recipe, from the coconut milk in the dough, the coconut milk in the custard, and the coconut sugar in the crumble. And then the mango comes through TWICE, once as a jammy quick jam and once as fresh juicy diced topping. It is layer after layer of tropical flavor and the mango is truly the shining star here. Every single bite tastes like vacation.
These are pillowy and soft, with a creamy cheesecake style custard, a bright mango jam, and that buttery crumble on the sides. They are perfect for a summer brunch, a weekend baking project, or honestly just to make your whole kitchen smell incredible. I am OBSESSED and I have a feeling you will be too.
P.S. Make your custard and quick jam while the dough rises so everything is cooled and ready to assemble. It makes the whole process feel so calm and easy.
Ingredients Needed
- Whole Fat Coconut Milk: This is the canned full fat kind, not the carton stuff, and it is the secret to that gorgeous tropical flavor. It warms the dough and brings richness and a subtle coconut note all the way through. You will use a little in the custard too, so keep that can handy. It makes everything taste like the islands.
- Active Dry Yeast: This is what gives the buns their soft, pillowy, bakery style rise. Blooming it in the warm coconut milk wakes it up and gets it nice and bubbly. Make sure your milk is warm but not hot so you do not kill the yeast. That bubbly foam is how you know it is alive and ready.
- Honey: I use honey instead of sugar in the dough because it complements the mango and coconut so beautifully. It adds a gentle floral sweetness that granulated sugar just cannot match. It also feeds the yeast and helps with a tender crumb. It shows up again in the mango jam to round out the fruit.
- Egg: One egg adds richness, structure, and a beautiful golden color to the dough. It helps create that soft, enriched texture we are going for. Room temperature is best so it incorporates smoothly. You will also use a little egg wash on the buns before baking.
- Vanilla Extract: A little vanilla shows up in both the dough and the custard to add warmth and depth. It rounds out the sweetness and makes everything taste cozy and complete. Use a good quality extract if you can. It is a small thing that makes a big difference.
- Bread Flour: Bread flour is key here because the extra protein gives these buns their chew and structure. It holds up to all that lovely custard and jam without getting soggy. It also helps create that satisfying pull apart texture. Do not swap for all purpose if you can help it.
- Salt: Just a teaspoon in the dough to balance all the sweetness and make the flavors pop. Without it, the buns would taste flat. It is small but mighty. Always season your dough.
- Butter: Three tablespoons of room temperature cubed butter kneaded into the dough makes it extra soft and rich. Adding it after the flour helps build a tender, enriched crumb. Make sure it is soft so it works in evenly. This is what gives these buns their melt in your mouth quality.
- Cream Cheese: The base of our dreamy custard filling. Full fat and room temperature is the way to go for a smooth, lump free result. It whips up light and fluffy and tastes like cheesecake. It is the creamy anchor that holds all those mango flavors together.
- Powdered Sugar: This sweetens the custard without any graininess and keeps it silky smooth. It dissolves right in for that perfect pipeable texture. You will also use a little dusted on top at the end. That final snowy finish is everything.
- Mangoes: The true star of the show, used both in the quick jam and as fresh diced topping. Fresh or frozen both work for the jam, while fresh is lovely for the topping. They bring that bright, sunny, juicy flavor that makes these taste like a tropical getaway. Pick ripe, fragrant mangoes for the best result.
- Coconut Sugar: I love coconut sugar in the crumble because it plays so beautifully with the tropical theme. It has a deep, caramel like flavor that brown sugar fans will adore. It makes the crumble taste warm and toasty. It ties the whole coconut theme together.
- All Purpose Flour: A little flour in the crumble gives it that classic sandy, craggy texture. Combined with melted butter and sugar, it bakes up golden and crisp. It is the cozy, buttery finish on the edges of each bun. Do not skip it.
Substitutions and Modifications
- You can use granulated sugar in place of honey in the dough, though honey really does complement the mango and coconut best.
- For the crumble, light brown sugar or regular brown sugar works in place of coconut sugar.
- Fresh or frozen mango both work great for the quick jam, so use whatever you have.
- If you do not have bread flour, all purpose will work in a pinch, but the texture will be a little softer.
Why You’ll Love This Recipe
- You get coconut THREE times and mango TWICE, so every bite is layered with bright tropical flavor.
- They taste like mango sticky rice in pillowy bun form, perfect for summer brunch or a fun weekend bake.
- The custard, jam, and crumble can all be made ahead while the dough rises, so assembly is calm and easy.
Equipment Needed
- Stand mixer or large mixing bowl
- Small saucepan or skillet
- Piping bag
- Measuring cup (great for pressing the center indents)
- Baking sheet
- Pastry brush for the egg wash
The Best Fluffy Mango Custard Crumble Buns (Coconut Dough)
Ingredients
Dough
- ¾ cup whole fat canned coconut milk
- 2 teaspoons active dry yeast
- ⅓ cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups bread flour
- 1 teaspoon salt
- 3 tablespoons room temperature butter cubed
Custard
- 8 ounces room temperature cream cheese
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Mango Quick Jam
- 1 cup fresh or frozen mango
- 2 tablespoons honey
Topping
- 1 cup fresh mango diced
Crumble
- 3 tablespoons melted unsalted butter
- ½ cup coconut sugar
- ½ cup all purpose flour
To Finish
- about 1/8 cup powdered sugar
- 1 egg for egg wash
Instructions
- Warm your coconut milk to between 100 and 110 degrees Fahrenheit. Mix in the yeast and let it sit until bubbly and foamy, about 5 to 10 minutes.
- Mix in the egg and honey until combined, then stir in the vanilla extract.
- Add the bread flour and salt and knead for about 5 minutes.
- Add the cubed room temperature butter and knead for 5 more minutes until smooth and elastic.
- Cover and let rise for 1 hour, until doubled.
- While the dough rises, make the quick jam. Add the mango and honey to a skillet over low heat and simmer for 10 to 15 minutes, mashing as it cooks until jammy. Set aside to cool.
- Make the custard. Beat the room temperature cream cheese with the coconut milk until light and fluffy. Add the vanilla extract and powdered sugar and beat until smooth. Transfer to a piping bag.
- Dice up your fresh mango for the topping and set aside.
- Make the crumble by combining the melted butter, coconut sugar, and flour until it reaches a wet sand consistency.
- Once the dough has risen, divide it into 6 equal balls. Press down in the center of each with a measuring cup or your hands to make an indent.
- Brush the sides of each bun with egg wash. Pipe the custard into the center, top with the mango quick jam, then add the fresh diced mango.
- Add the crumble topping around the sides.
- Bake at 375 degrees Fahrenheit for 18 to 22 minutes, until golden.
- Let cool for 5 to 10 minutes, then lightly dust with powdered sugar.
Video
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 1 day.
- Fridge: Because of the cream cheese custard, these keep best in the fridge in an airtight container for up to 4 days.
- Freezer: Freeze the baked buns for up to 1 month. Thaw in the fridge overnight and bring to room temperature before serving.
Tips and Tricks
- Make sure your coconut milk is warm, not hot, before adding the yeast so you do not kill it.
- A measuring cup makes the most perfect deep center indent for holding all that custard and jam.
- Let the quick jam cool fully before assembling so it does not melt your custard.
- Pile the crumble generously around the sides for that gorgeous bakery style finish.
Frequently Asked Questions:
Can I use carton coconut milk instead of canned?
I really recommend the full fat canned kind for this recipe. The carton version is too thin and watery and you will lose that rich tropical flavor.
Can I make these ahead of time?
Yes! You can make the custard, jam, and crumble a day ahead and store them in the fridge. Then just assemble and bake when you are ready.
Can I use frozen mango?
Absolutely for the quick jam. Frozen mango simmers down beautifully. For the fresh diced topping, I prefer fresh for the best texture and juiciness.
Why bread flour instead of all purpose?
Bread flour has more protein, which gives these buns their lovely chew and structure so they hold up to all the custard and jam. All purpose works in a pinch but will be softer.
My yeast did not get bubbly. What happened?
Your milk was likely too hot or too cool, or your yeast may be expired. Aim for 100 to 110 degrees Fahrenheit and use fresh yeast for the best rise.
Can I substitute the coconut sugar?
Yes, light brown sugar or regular brown sugar will work in the crumble. Coconut sugar just adds that extra tropical, caramel like depth I love.
Do you LOVE My Crumble Buns?! Check Out MORE of my Favs:
Strawberry Custard Crumble Buns
Salted Caramel Banana Crumble Buns
Salted Caramel Apple Crumble Buns
Let’s Make It Together
If you make these tropical little dreams, I want to SEE them! Tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. There is truly nothing that makes me happier than seeing your bakes. Now go make your kitchen smell like a summer vacation, love. You are going to be OBSESSED.
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