Mango & Coconut – The Perfect Combination
Mango sticky rice is one of the most popular Thai dessert. There is something about the combination of mango and coconut that makes it so irresistible yet refreshing at the same time. Inspired by the famous Thai dessert, this Mango Coconut Sourdough is equally scrumptious.
Inspired By Mango Sticky Rice
The sweetness of mango, creaminess of coconut cream, as well as the chewiness of glutinous rice is just so heavenly and delectable. Whenever I visit Thailand, I would order this for dessert no matter how full I am. Better still, mango sticky rice is made with simple and natural ingredients which makes it naturally vegan and gluten-free. As the flavor of mango and coconut reminds me of mango sticky rice, I wanted to recreate this flavor in the form of mango coconut sourdough.
Ancient Grains
For almost every sourdough I bake, I usually add 10-30% of ancient grains in my recipes. Recently, I have been using spelt flour quite often as I love the flavor of spelt a lot. Spelt is known for its extensibility, hence it can be a little tricky to handle. I found that using 25%-30% spelt flour of the total flour weight works best. Also, with proper dough handling, spelt can add lots of nutrition and flavor to your bread. This ancient grain provided a more varied and complex flavor profile, hence greatly improved the depth of flavor of this mango coconut sourdough.
Love Spelt? Take a look at my other recipes using spelt flour.
- 100% whole grain (50% spelt + 50% whole wheat ) recipe
- Cinnamon Turmeric Sourdough with Chocolate & Dried Cherries
- New & Improved – Vegan Sourdough Cinnamon Rolls
- Blueberry Sourdough (that tastes like Blueberry Cheesecake)
- Chocolate Sourdough Focaccia (better than chocolate cake)
- Matcha & Black Sesame Spelt Sourdough
- Masala Chai Apple Sourdough (tastes like an apple pie)
Mango Coconut Sourdough (that tastes like Mango Sticky Rice)
Course: Baked Goods, Bread, Breakfast, Desserts, Desserts / Snacks / Cakes, Healthy Snacks, SourdoughCuisine: SourdoughDifficulty: Medium6
servings30
minutes40
minutesInspired by the famous Thai dessert, this Mango Coconut Sourdough is equally scrumptious.
Ingredients
225g bread flour
75g spelt flour
200g mango puree (ripe)
60g levain (100% hydration)
6g salt
15g water (added together with salt)
3g turmeric
- Add-ins
1/3 cup coconut flakes
Directions
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- Autolyse
- In a large mixing bowl, mix flour and mango puree until everything is incorporated into a dough. Cover and let it rest for 1.5 hours.
- Soak 1/3 cup of coconut flakes in water for 30-60 mins. Drain and set aside for later use.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt and the extra 15g of water to the dough. Mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of stretch & fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough, sprinkle the soaked coconut flakes on the dough during lamination. Make sure they are evenly distributed.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with brown rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.
