Name: Mango Cheese Danish Pastry
Prep time: 30 min
Cook time: 45 min
Total time: 435 min
Ingredients: 3 tbsp. butter; ¼ cup whole milk; ¼ cup water; ¼ cup granulated sugar; 1 large egg; 2¼ cups bread flour; 2 tsp SAF Gold Yeast; 1 tsp salt; ¾ cup Pureed Mango's; ¼ cup granulated sugar; 3 Tbsp. Instant Clear Jel; 4 oz cream cheese softened; ¼ cup powdered sugar; 1 large egg yolk (save the white for an egg wash); zest from 1/2 lemon; 1 cup powdered sugar; 1 tsp vanilla; ⅛ tsp salt; 1-2 tbsp. heavy cream; To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.

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Mango Cheese Danish Pastry gives a tropical vibe to a classic favorite pastry, Cheese Danish. In this recipe, sweet brioche bread is layered with sweetened cream cheese and fresh mango puree, then twisted together to form layers of bread, cheese, and mango—delicious warmed-up for breakfast or afternoon snack with coffee or tea.

If you love breakfast pastries, my Chocolate Babka and Pumpkin Spice Babka are perfect for a fall or Christmas Brunch.

Key Takeaways:

Tropical Twist on a Classic: This Mango Cheese Danish combines the richness of brioche dough with the bright, fruity flavor of fresh mango and creamy cheese—perfect for breakfast or an afternoon treat.
Layered & Twisted for Texture: The dough is rolled, filled, cut, and twisted to create beautiful, layered textures that are both eye-catching and flavorful.
Rich Dough, Slow Rise: Made with butter, eggs, sugar, and milk, the enriched dough requires long rest and rise times. Using SAF Gold yeast helps speed up fermentation in sweet doughs.
Homemade Fillings Shine: The mango filling uses fresh pureed mango with sugar and Instant Clear Jel, while the cream cheese layer is blended with sugar, egg yolk, and lemon zest.
Bake, Store, and Freeze: Bake until golden and cooked through. Enjoy fresh, or store at room temp for 1–2 days, refrigerate for up to a week, or freeze (unglazed) for up to 2 months.
Simple Braiding Technique: The “SIS Tip” breaks down an easy twist method to give the pastry its signature shape—no special tools needed.

Overview

This Mango Cheese Danish Pastry is a sunny twist on the classic cheese danish—perfect for breakfast, brunch, or a cozy afternoon treat. Made with rich, buttery brioche dough, it’s layered with sweetened cream cheese and fresh mango puree for a tropical flavor that feels both indulgent and refreshing.

Each bite offers soft, airy bread swirled with ribbons of creamy and fruity filling, beautifully braided into a golden, bakery-worthy loaf. Whether you’re serving it warm with coffee or packing it as a sweet snack, this danish brings a slice of island-inspired comfort to your table.

From making the dough to twisting the final loaf, this recipe includes detailed tips, techniques, and a smart shortcut to achieve bakery-level results right in your kitchen. Plus, it stores and freezes well—so you can bake ahead and enjoy later.

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SIS Tip: Simple is Smart:

A Simple way to add twisted layers to a loaf of bread or a pastry.

Roll the bread out,
Spead with the Filling,
Roll up into a log.
Cut the log in half lengthwise.
Twist the two cut halves to form a new twisted log.
Bake the twisted log in a loaf pan or lay it flat on parchment–covered baking sheet.

Make the Dough

What do I Need to Make This Mango Cheese Danish Pastry Dough?

YEAST – SAF Gold and Patience: You need patience because the dough requires several long rest periods and a long rise period. It takes longer to rise fully when the dough has sugar, butter, and eggs. The Gold yeast is formulated specifically for this type of dough. You can use the red, but it may require longer resting and rise periods.

Butter, Sugar, Eggs, and Milk. These are the soul of the dough and give it that rich pastry taste that we love.

Flour and Water: Bread flour gives a little more structure to this rich sweet dough, helping it rise and stay soft and airy.

How To Make The Mango Cheese Danish Dough:

Add the salt and yeast to the flour. Then add everything else into the bowl of a Stand Mixer. Add the flour mixture on top and mix. Once the mixture is mixed together, turn the mixer to medium, and with the dough hook attachment, mix for 10 minutes until you have a soft, smooth dough. The dough shouldn’t be sticky. Cover the dough and let it rest for 30 minutes. Then refrigerate for several hours or overnight.

Make the Mango Filling:

Peel, dice, and puree two mangoes for the mango puree. You will need 3/4 of a cup of puree. Add the Instant Clear Jel to the sugar. Then add the sugar mixture to the Fresh Mango Puree. Stir to combine.

Make the Cream Cheese Layer:

Combine the softened cream cheese, sugar, and egg yolk. Add the lemon zest and beat with a hand mixer until smooth.

Make the Mango Cheese Danish:

Roll out the dough into a rectangle about 10 X 12 inches. Spread the cream cheese filling on the dough and then the mango puree. Roll the dough up like a cinnamon roll into a cylinder or cigar shape.

Cut the cylinder down the middle with a sharp knife by pressing the blade down to the cutting board.

Separate the two halves and lay one half on top of the other half. Cut sides up. Twist the two halves into a simple braid. Tuck in the ends and place on a parchment-lined baking sheet.

Cover, and let rise for two hours. During the last 30 minutes of rising, preheat the oven. Bake for 55 minutes or until the temperature in the center of the loaf is 190 – 195 degrees F on an instant-read thermometer. Loosely tent with foil if the top is over-browning.

Store the Mango Cheese Danish at room temperature for 1-2 days or in the refrigerator for up to a week.

Freeze the unglazed Mango Cheese Danish in an airtight container for up to 2 months. Glaze the danish after you defrost it overnight in the refrigerator.

FAQ:

Q: Can I use canned mango instead of fresh mango for the filling?
A: Yes, you can use canned mango puree, but make sure it’s unsweetened and adjust the sugar in the filling to taste.

Q: What is Instant Clear Jel, and can I substitute it?
A: Instant Clear Jel is a thickener that works without heating. If unavailable, cornstarch can be used, but it needs to be cooked, so the texture may vary slightly.

Q: Why is SAF Gold yeast recommended?
A: SAF Gold yeast is designed for doughs with higher sugar content. It rises more reliably and faster than regular (red) yeast in rich doughs.

Q: Can I make the dough without a stand mixer?
A: Yes, but it will take more time and effort. Knead by hand until the dough is smooth and elastic—this may take 15–20 minutes.

Q: How do I know when the Danish is fully baked?
A: Use an instant-read thermometer—once the center reaches 190–195°F (88–90°C), it’s fully baked. Tent with foil if the top browns too quickly.

Q: Can I glaze the Danish before freezing it?
A: It’s best to freeze it unglazed. Glazing after thawing helps keep the texture fresh and prevents the glaze from becoming sticky or runny in the freezer.

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