Happy National Donut day everyone! I feel like this should be a bigger deal. I mean, it's a celebration of donuts for heaven's sake. Yum!!
My contribution today is a mango donut with strawberry glaze and it is sooo good! The are tender, flavorful and totally irresistible.
We tried another video, this one from my camera. While we still aren't good at the videos yet, we will be someday!
So, this will explain everything. The rest is photos.
These are the strawberries I used for the glaze. I found them in the snack section at target. They are so good on their own, but so cool to cook and bake with. The flavor is awesome, but it gives off such a strong beautiful color.
Pulse it in the food processor or blender. You can strain if you want, or just leave it with small chunks, like I did.
Dip your donuts in the glaze.
This is a great consistency ( I think), for the glaze. It is thick enough to stay one, but not too thick.
I also sprinkled unsweetened coconut on top. It was such a great addition. This of course is optional. These donuts disappeared in record time. Honestly. They were there on the table, glazed. Then all of a sudden they were GONE!
Do your kids do this with their fingers? I don't even know what it is, but they do it all the time and think it is so funny??
They were so beautiful and tasty, so I guess who can blame us for eating so many. They are the best!
And, they are kind of fun to play with!
Mango donuts with strawberry glaze
- 1 medium mango
- 1 tablespoon sugar
- 2 tablespoons water
- 1 cup all purpose flour I usually use whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup almond milk or any milk of choice.
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoon butter, melted you can also use any other fat of choice- oil, coconut oil etc
- 3 tablespoons sugar
- 1 cup powdered sugar
- ⅓ cup strawberry powder
- 2-6 tablespoons milk of choice this variation will depend on the consistency you are looking for.
- Start by making your mango puree, which is simple. Start by peeling your mango and cubing. Put mango in the a small sauce pot. Add sugar and water. Bring to a boil over medium heat. Boil for 3-5 minutes, until mango is tender, but not mushy. Place in food processor and pulse until smooth. Set aside to cool while you mix the rest of the batter for donuts. Preheat oven to 325 degrees. Prep your mini donut pans, this recipe makes 24 donuts. In small bowl, combine flour, baking powder and salt. Set aside.In larger bowl, combine milk, egg, vanilla and sugar. Mix in mango puree. It should have made between ½- ¾ cup. Add dry ingredients and mix only until combined. Careful not to over mix. Pipe or spoon batter into mini donut pans.Bake for about 5 minutes. I always underbake just a touch. They can dry out quickly if you do. Once they are out of the oven, remove them from the pans as soon as possible. If not, they will sweat and get kind of soggy on the bottom. Allow to cool for 10 minutes or so.To make your strawberry glaze, first start with freeze dried strawberries. I bought mine at Target in the snack section. It's a 1 ounce package, I pulsed the whole package in the food processor. If you don't have a food processor, use your blender. Some people strain the strawberries at this point. I don't. I kind of like the small chunks. Mix the ⅓ cup strawberries with powdered sugar and enough milk to bring the glaze to the consistency you are looking for. Remember to only add small amounts of milk at a time, you don't want to make it too runny. Dip you donuts. I sprinkled mine with unsweetened coconut and it was a great addition.