ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango Kolaches

Photo: Iain Bagwell; Styling: Mary Clayton Carl


Hands-on time 45 mins
Total time 10 hrs, 10 mins
Yield Makes about 3 dozen
Mango Kolaches deliver a soft, pillowy dough pastry with a sweet fillilng of fresh mango and peach preserves.


  • 1 (1/4-oz.) envelope active dry yeast
  • 1/2 cup warm water (100° to 110°)
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 1/2 teaspoons table salt
  • 2 large eggs
  • 8 1/2 cups all-purpose flour
  • 2 cups milk
  • 2 cups chopped fresh mango
  • 1/3 cup peach preserves
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons cold butter, cut up

How to Make It

  1. Combine yeast and warm water in a bowl; let stand 5 minutes.

  2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/3 cups sugar and 2 1/2 tsp. salt. Add eggs, 1 at a time, beating just until blended after each addition. Stir in yeast mixture.

  3. Add 8 1/2 cups flour to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended, stopping to scrape bowl as needed. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and chill 8 to 24 hours.

  4. Shape dough into 35 (2-inch) balls (about 1/4 cup per ball), using floured hands. Place 1 1/2 inches apart on 2 lightly buttered baking sheets. Cover and let rise in a warm place 1 hour or until doubled in bulk.

  5. Preheat oven to 375°. Stir together mango and preserves. Combine 1/3 cup flour and next 2 ingredients with a pastry blender until crumbly. Press thumb into each dough ball, forming an indention; fill each with 1 Tbsp. mango mixture. Sprinkle with flour mixture. Bake 20 to 25 minutes or until golden.

  6. To make ahead: Prepare through Step 3; chill 8 to 24 hours. Proceed as directed in Steps 4 and