Making smart food choices can be difficult, even complicated sometimes, but an effortless way to bring a little healthy to the table is to remember one word: COLOR. There’s a reason you hear, “Eat the rainbow,” so often. It’s a simple, powerful, and even fun way to eat as much good-for-you stuff as possible every day . . . even if it’s in the form of Mango Donuts with Strawberry Glaze!
Fresh fruit is a great way to add color to your diet since there are so many beautiful hues to choose from. My Dairy-Free Fruit Pizza is a colorful show-stopper for breakfast, brunch, or dessert, and the sweet, creamy dip for my Simple Rainbow Fruit Platter makes even plain fruit feel indulgent. This colorific donut recipe combines rich, gold mangos with vibrant, red strawberries, creating tender, magical rings of deliciousness.
What Makes This Recipe Work?
I don’t know about you, but when I have a craving for donuts, I’m a little too impatient to wait hours for them. These baked glazed donuts come together quickly, skipping the proofing and frying steps, and saving both time and calories. No messing around with hot oil or fussy yeast is required here, just a donut pan and a piping bag.
I love the combination of fresh mangos and strawberries, but making a fresh strawberry glaze can be difficult because of the moisture in the fruit. The trick I’ve learned is using freeze-dried strawberries to keep the gorgeous color and add intense strawberry flavor.
Donuts can be healthy! Okay, maybe not as healthy as a kale salad, but these sweet treats use whole grains and fruit, and only a little butter. That sounds like a reasonable breakfast to me!
- Mango- Choose a ripe mango, with a little give when you press on the outside. Either red or yellow varieties will work.
- Whole wheat pastry flour- You can substitute with all-purpose flour if you prefer.
- Baking powder- Remember baking powder can lose its “oomph,” so make sure yours is still fresh (less than a year old).
- Salt- Just a touch of kosher salt makes the sweetness in the donuts pop.
- Almond milk- You can also use oat milk or regular milk. You will need this for the donut batter and to thin the glaze.
- Egg- I use large eggs in my recipes.
- Vanilla- Pure vanilla makes everything better!.
- Granulated sugar- This is preferable to brown sugar in this recipe since the light flavor won’t overpower the taste of the mango.
- Butter- I use unsalted butter for this recipe.
- Powdered sugar- Be sure to sift this to avoid any sugar lumps in your strawberry glaze.
- Strawberry powder- You’ll make this using freeze-dried strawberries which you can find in most grocery stores. See the instructions below for more info.
How to Make
- Start with the mango puree. This is made by cutting up the mangoes and blending them in a food processor or blender. It is really simple to do. If you have not cut up mangoes before, Ambitious Kitchen has a great tutorial and video.
- Combine the dry ingredients for the donuts in a small mixing bowl. I like to use a whisk or sift the ingredients to make sure they’re thoroughly mixed before adding the wet ingredients.
- Next, you’ll stir your wet ingredients together before marrying the wet and dry for your batter. Be careful not to overmix. Nobody likes a tough donut.
- After baking, be sure to remove the donuts from the pans as soon as possible to cool before glazing.
- While you’re patiently waiting, prep your glaze and get ready for donut heaven!
- Dip the donuts and sprinkle with unsweetened coconut, if you are using it.
Tips for Making These Mango Donuts with Strawberry Glaze
- These mango donuts don’t bake long, and you definitely want to err on the side of underbaking. They’ll dry out quickly if they stay in the oven too long.
- If fresh mangoes aren’t available, you can substitute them with frozen mangoes that have been thawed and patted dry. Any leftover fresh or frozen can be used to make my Cooling Strawberry Mango Agua Fresca, which is a wonderful treat for a hot day!
- If you’re using pre-cut mango, great. If you’re planning to tackle the painful peeling process yourself, try using a cup or glass to make things simpler. Just slice the mango vertically around the pit so you have two halves. Put the mango in your palm, then use the edge of a cup or glass to scoop out the flesh, using your palm as a guide.
- If you don’t have a piping bag (or have managed to hide it somewhere in your kitchen), you can use a zip-top bag. Just put your batter in the bag, then snip a tip off a bottom corner and pipe away.
- DO NOT overbake. The beauty of these donuts is they bake quickly. 5-7 minutes is all you will need. If they are overbaked, they will dry out.
- If you are not familiar with freeze-dried fruits, I think you will love them. They give a really intense color and flavor to baked goods and icing. I usually buy mine at Target.
- While these mango donuts are dreamy with just the strawberry glaze, I also like to add unsweetened coconut flakes to the top. You can also use some white or iridescent sprinkles to make them even more magical.
Whether you’re making cake donuts like these or raised donuts with yeast, you want to pick a flour that mimics the perfect donut - light and airy. Cake flour or regular all-purpose are the standards, but I can recreate the same texture using a light, low-protein whole wheat pastry flour to add some whole grains to my recipe.
I have had my share of fried cake donuts, and I can honestly say that I enjoy the baked version just as much. Even neutral oils can add an oily flavor and mouthfeel to your donuts if they’re fried, so the baked version allows the actual flavors of the donut to shine. The answer to the question is, “no,” but in this case, that’s a good thing!
Maybe you don’t eat and breathe donuts as I do, and maybe you don’t have a donut pan in your cabinet. Don’t let that stop you from making these homemade donuts - use a muffin tin instead!
Cut small, roughly 5”x5” pieces of aluminum foil, then shape them into donut-hole-sized tubes. You’ll need enough for each donut. Stand these up in the center of each muffin cup, being sure to prep them with baking spray or whatever you’re using to grease the pan.
Whether you like donuts with a hot cup of coffee, a cold glass of milk, or as an obscene garnish for a giant milkshake, you’re going to love my Mango Donuts with Strawberry Glaze. Don’t be daunted by the thought of making them at home. I promise they are simple (maybe too simple!) to put together and will be requested often in your home.
Colorful? Check. Flavorful? Check. Donut nirvana is just a mango puree away.
Mango donuts with strawberry glaze
- 1 cup all purpose flour I usually use whole wheat pastry flour or a blend of 50/50. ½ cup of all-purpose flour and ½ cup whole wheat flour.
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup milk This can be plant-based or cow's milk
- ½ cup mango puree
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoon butter, melted you can also use any other fat of choice- oil, coconut oil etc
- 3 ½ 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.
- Preheat the oven to 325 degrees. Prep your mini donut pans, this recipe makes 24 donuts.
- Cube mangoes, place in a food processor and pulse until smooth. S
- In small bowl, combine flour, baking powder and salt. Set aside.
- In a larger bowl, combine milk, egg, vanilla, and sugar. Mix dry ingredients and mix only until combined. Careful not to over-mix.
- Pipe or spoon batter into mini donut pans.
- Bake for about 5-7 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 cooling for 10 minutes or so.
- To make your strawberry glaze, first, start with freeze-dried strawberries. I pulse it in the food processor until it makes a powder.
- 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 your donuts. Then set them on a piece of parchment or cooling rack. While the icing is still wet, sprinkle with coconut if you are using it.