Mango donuts with strawberry glaze
These delicious little treats are small, but packed with flavor. You will love these!
Servings: 24 servings
Ingredients
Donuts
- 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
strawberry glaze
- 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.
Instructions
- 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.