In a food processor's bowl (or simple bowl if you do it by hand), mix the flour and 1 tbsp of sugar.

mix 1/2 tbsp of sugar and the yeast.
Follow the instructions on the yeast packaging and add 2 tbsp of oil
Add to the previous preparation and knead well until you get a homogeneous dough.
Test its hold by pushing the finger in, if there is an imprint and it slowly disappears, the dough is ready.

Transfer the dough to a lightly oiled bowl, cover with film and let stand for at least 1h30 in a temperate place such as an unlit oven.
During this time, you can move forward by preparing the jam.

Cut the mango into small cubes, add them to a saucepan with 120g of sugar, lemon juice (collect the zest beforehand) and chili.
Cook over low heat, mixing often, until the mango water evaporates and the appearance of compote, let it cool.

Place the dough that has doubled in volume on the lightly floured worktop and spread the dough (about 4mm thick), use a pastry circle about 10cm in diameter or a small bowl to cut the bao buns and fold them.
If you shape the dough in several times, cover the rest with the film so as not to dry out the dough.

Boil water and vinegar in a pan on which you will place the steam basket (can work with a steamer.
Cut baking paper and put it on the bottom of the basket and add the bao buns.
Bake for 8-10 minutes.

Open the bao buns and garnish them with the jam and finish by sprinkling with lemon zest on top.