In a small bowl, combine ¾ cup warm milk, 1 tbsp sugar & Yeast. Stir and let sit for 5–10 minutes until it turns foamy. In a large mixing bowl, whisk 3 ½ cups flour, Remaining sugar, & Salt. Add Mango purée, Egg, Softened butter& Activated yeast mixture. Mix with a spatula or dough hook until a shaggy dough forms.

Turn dough out onto a lightly floured surface. Knead for 8–10 minutes, until dough is smooth, elastic, and slightly tacky. Place in a greased bowl, cover with a towel or plastic wrap, and let rise for 1 to 1.5 hours or until doubled. While the dough is rising, cube your cheese and (optionally) prepare small dollops of mango jam or chopped dried mango. You can freeze cheese cubes slightly to keep them from melting out too quickly during baking.

Punch down the dough. Divide into equal pieces. Flatten each piece into a small disc. Place a cheese cube (and optional jam/dried mango) in the center, then seal and roll into a smooth ball. Roll each ball in breadcrumbs and place on a parchment-lined baking sheet, spaced slightly apart.

Cover with a towel or wrap, and let rise again for 30–45 minutes, until noticeably puffy. Preheat oven to 350°F (175°C). Bake rolls for 18–20 minutes, or until tops are lightly golden. Let cool slightly. Serve warm so the cheese is gooey and the mango aroma comes through beautifully.