Glazed Mango Pinwheels

When you think of sticky rolls, yeast dough comes to mind. Yeast with its long, slow rise, adds that wonderful flavor to breads of all kinds. But there are always those times when you need a quick ‘homespun’ dessert. This is where we can turn to baking powder and baking soda, those little white powders baker’s simply can’t live without. 

I have always had a love for mangoes. In our part of the country they are quite expensive. Using the ‘individually quick frozen’ (IQF) mangoes seems to be the most economical way to buy them.

Adding a bit of cardamom spice to these Glazed Mango Pinwheels  gives them such a flavor boost. My blog photo shows them when they first came out of the oven. After you invert them on a platter that nice sticky glaze runs down the sides ….. yum!

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Glazed Mango Pinwheels

Old fashioned goodness with a new twist on sticky buns!

Votes: 1
Rating: 5
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Course

Brunch, dessert

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Filling

• 400 grams mango chunks, frozen OR 2-3 fresh mangoes
• 1 tbsp lemon juice

Syrup Glaze

• 3/4 cup sugar
• 3/4 cup water
• 1 1/2 tbsp margarine
• 1/4 tsp cinnamon

Dough

• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine
• 1/2 cup milk

Spread

• 2 tbsp margarine
• 2 tbsp sugar
• 1/2 tsp cardamom spice

Course Brunch, dessert Cuisine American Servings MetricUS Imperial Ingredients Filling 400 grams mango chunks, frozen OR 2-3 fresh mangoes 1 tbsp lemon juice Syrup Glaze 3/4 cup sugar 3/4 cup water 1 1/2 tbsp margarine 1/4 tsp cinnamon Dough 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/2 cup margarine 1/2 cup milk Spread 2 tbsp margarine 2 tbsp sugar 1/2 tsp cardamom spice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Mangoes & Syrup

1. Thaw & coarsely chop mangoes; toss with lemon juice; set aside. In a saucepan, combine syrup ingredients. Bring to a boil, stirring occasionally, then simmer 3 minutes; set aside.

Dough

1. In a bowl, combine flour, baking powder & salt; cut in 1/2 cup margarine until mixture resembles coarse crumbs. Make a well in the dry ingredients, add milk & mix lightly with a fork to make a stiff dough. Knead 10 seconds on a floured surface then roll out to a 12 x 10 -inch rectangle. Preheat oven to 375 F. Spread dough with 2 tbsp margarine; sprinkle with sugar & cardamom spice.
2. Spread mango pieces over dough, leaving a 1-inch border all around. Roll up in a jelly roll fashion; cut into 8 slices. Place cut side down in a 9 x 9-inch baking dish, leaving space between rolls. Bake about 20-25 minutes. Reheat syrup glaze until hot then pour over & around pinwheels. Allow to sit for about 5-10 minutes then invert onto serving platter.

Recipe Notes

• If you prefer more glaze, nothing says you can't double that part. No doubt, they will probably be even better!