Coconut Cinnamon Rolls with Mango Filling

Ingredients:

In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
Add melted butter, sugar, eggs, flour, and salt to the bowl. Mix until a sticky dough forms.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.

In a medium saucepan, combine 1 cup mango puree, 1/4 cup granulated sugar, and 2 tablespoons lime juice.
Cook over medium heat until the mixture thickens, stirring occasionally.
Remove from heat and let it cool to room temperature.

On a floured surface, roll out the risen dough to a thickness of about 1/4 inch (6 mm).
Spread the mango jam filling evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle unsweetened shredded coconut over the filling.
Roll the dough into a tight log and cut it into 12 equal pieces.
Place the rolls in a greased baking dish, leaving about 1 inch of space between each roll.
Cover the dish with plastic wrap and let it rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the rolls for 20-25 minutes until golden brown.