Guys, I am not able to stop preparing recipes with mangoes. We love it at home, especially my two little ones. The only thing that can stop me from posting more mango recipes is not buying and stocking up mangoes in the pantry or mango season should come to an end. All crazy recipe ideas (desserts and savory) come to me - but with my two monsters, lockdown, and this pandemic, I am able to share with you only a few of them this year.
Mango recipe list
Meanwhile, If You Have Missed My Series Of Mango Recipes – Savory, Sweets, Or Desserts – Check out my list of best and easy mango recipes on my blog. Below are some of my favorites:
3 Ingredient Mango Ice Cream Mango Mastani or Mango Thick Shake White Chocolate Mango Mousse Chia Mango Pudding – This is healthy and the best, especially for the summer season! Mango Vermicelli Kheer (Mango Payasam) Coconut Mango Barfi or Mango Fudge Raw Mango Rice Mango Thandai Ugadi Pachadi Tropical Fruit salad Aamras
Coming back to Mango Doughnuts (Donuts) with Mango Glaze, I have followed my same old recipe BEST AND EASY HOMEMADE DOUGHNUTS, nothing can beat this recipe but with a lot of requests from readers to make an eggless version of donuts, I have made these mango doughnuts eggless plus shared how they can be made vegan too. No compromise on taste or texture. You will not be able to stop after eating one.
Ok, wait, do you feel making donuts is a tedious job? I had the same thought before I tried making it at home and always ended up buying from bakeries. But I was wrong. Believe me, it is one of the easiest recipes you can try, and making it is so much fun. The end result is going to be a scrumptious dessert/breakfast item in front of you. You don’t even need an oven or kitchen aid mixer or other fancy kitchen appliances.
I know some find coconut oil to be expensive but for its taste and claimed health benefits I think it is worth a try. It enhances the flavor of your doughnut. So if not always, once in a while for special occasions like birthday, anniversaries, dates, or family get together, try frying them with coconut oil, and do let me know 🙂
Ingredients for Mango Doughnuts (Donuts) with Mango Glaze
For Mango Jam or Compote
2 cups Mango cut into small chunks 3 tablespoon Sugar A pinch or teaspoon flavoring of your choice, optional (crushed cardamom seeds, cinnamon powder, vanilla extract)
For Doughnut Dough
½ cup warm Milk 2 tablespoon Sugar 2 teaspoon Active dry yeast ½ teaspoon Salt ¼ cup melted Butter (Coconut oil or neutral oil, for vegan version) ½ cup Mango compote or jam from above 2 ¼ cups + 2tbsp all-purpose Flour (more or less as needed)
For Mango Glaze or Mango Icing
¼ cup Mango compote or jam prepare above 1 cup Confectioners sugar A pinch or teaspoon flavoring of your choice, optional (crushed cardamom seeds, cinnamon powder, vanilla extract) 1 or 2 tablespoon Milk or non-dairy milk (optional), only to thin down icing if needed Oil for frying (my family loves and recommend coconut oil)
Steps to prepare Mango Doughnuts (Donuts) with Mango Glaze or Mango Frosting
First, prepare the compote or jam using fresh mangoes
This will give an intense flavor to your doughnuts and glaze.
In a pan on medium heat, add mango chunks, sugar depending on the sweetness of mangoes, and any flavoring if desired (I added 3 crushed seeds of cardamom or half cardamom pod) Mangoes will soften and release a lot of juice while cooking. This may take around 5 minutes. Then bring it to a boil and cook stirring often till mangoes become mushy and the mixture looks thickened. During this process taste and adjust the sweetness depending on the sweetness of mangoes. Turn off the heat and let it cool completely. Add this to a blender and blend it into a smooth puree. This yields around ¾ cup. (I have used ½ cup for dough and ¼ cup for glaze or frosting).
Prepare the Donut or doughnut dough.
In a bowl, add warm milk and sugar. Sprinkle yeast. Cover and leave it undisturbed for 5 minutes. Let the yeast activate. Add salt, melted butter, and mango compote, and mix until combined using a wooden spoon or spatula. Now add flour in parts and mix until a smooth dough is formed. Increase flour in 1 tablespoon increments after 2 cups and 2 tbsp. The dough may be tacky but that’s still ok. Don’t get tempted and add too much flour at once. (If you are using a kitchen aid or mixer, use a dough attachment and mix till the dough pulls away from the sides of the bowl.) Transfer the dough to a greased bowl. Let it sit for 1 hour or until doubled in size. Transfer the dough to a floured surface and using a rolling pin roll it into a ½-inch thick rectangle. Shape the doughnuts: Using a cookie cutter, a donut cutter, or a drinking glass and bottle cap, cut them into donut-like shapes. Keep the donut holes aside. Combine the leftover scraps, knead and roll them again to form donuts. Transfer this to parchment paper, placing the donuts at least an inch apart. Or make around 12, 4-inch square parchment pieces and transfer each cut doughnut into these squares. This will make it easier to handle while frying. Cover and let them rise for about 1 hour or until doubled in size.
Frying the doughnuts or Donut
Heat oil on medium flame in a heavy-bottomed pan for frying. Once the oil is hot (drop a small piece of dough, check if it sizzles and comes up immediately, which means the oil is ready for frying), add doughnuts a few at a time, depending on the size of your pan. Cook them on medium flame in batches. Do not over crowd the pan. Once the bottom turns golden brown, flip and cook on the other side. Approximately two to 3 minutes on each side. Transfer these doughnuts to cooling racks or paper towels.
Prepare Mango Glaze or icing or frosting
In a bowl, add mango compote, confectioners sugar, and whisk. You may add more or less confectioner’s sugar depending on the desired thickness of the glaze. If the glaze becomes too thick, you can add 1 tablespoon of milk to thin it down. Dip fried doughnuts in the glaze while still warm, and enjoy.
How long can I store homemade doughnuts or donuts?
Doughnuts taste the best when served fresh. If there are any leftovers, you can store them in an airtight container for up to 2 days or in the refrigerator for 5 to 7 days.
Instant pot for Doughnuts or Donuts dough proofing
Once the dough is kneaded, you can rise the dough quickly in an Instant Pot. Turn the Instant Pot to the normal YOGURT setting and let the dough rise for 20 to 30 minutes.
Air Fryer Doughnuts or Donuts
Preheat the air fryer to 350 degrees F. Spray the air fryer basket with oil spray. Place the doughnuts in the basket in a single layer. Spray doughnuts with oil and cook until golden brown, approximately 4 to 5 minutes, depending on their thickness. Repeat with remaining doughnuts.
More doughnut recipes
Want some more doughnuts recipe and ideas on doughnut glaze, icing, and frosting, check this out.
BEST AND EASY HOMEMADE DOUGHNUTS BANANA DOUGHNUT HOLES VEGAN PUMPKIN DOUGHNUT HOLES
Recipe Card
Detailed recipe for Mango Doughnuts (Donuts) with Mango Glaze.
Recipe card
Other Desserts and Sweets Recipes
If you like these best & easy doughnuts or donuts recipes, don’t miss to check out some of my delicious Easter, Thanksgiving, and Christmas desserts or best, easy desserts for entertaining your family or a large crowd this Holiday season or any time of the year. For more recent updates, follow me on Pinterest, Instagram, and Twitter. Click below to save it on Pinterest
