Guys, I am SO over winter right now. Short days? I’ll pass. Scrapping windshields? Over it. Wearing two coats, multiple layers of socks, and snow boots over my office slacks? Yeah… the level ankle-area wrinkliness is getting out of hand.
But I’m finally starting to see the light at the end of the tunnel! No, literally. My 7am commute is no longer in the pitch black.
Pros: making a left turn onto the 4 lane highway outside my apartment just got easier.
Cons: I’m probably going to have to take my morning sing-along complete with hand dancing down a notch. Just kidding. I’m that person that has zero compulsions about getting my automobile groove on while making awkward, prolonged eye contact with the person in the car next to me.
But despite the recent appearance of some MUCH needed early morning light, things have remained nippy around these parts. We got spoiled with a couple of 60* days only to be plunged back into a string of juuuuuuuust barely above freezing weeks.
So I’ve taken my desire for some tropically warm weather into the kitchen. If Mother Nature isn’t going to give me the weather I want, I’m going to make it! In my kitchen! With food! <– This is what eating your weather related feelings looks like.
And what could taste more like a tropical, summery day than a little bit of mango, blueberry, and toasted coconut rolled into a sweet doughnut?Print
Mango Blueberry Doughnuts
These easy baked doughnuts combine a mango doughnut base with a sweet blueberry glaze.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10-12 doughnuts
- Category: Breakfast
- Cuisine: American
For the mango doughnuts:
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. (30 grams) butter, melted
- 1 egg
- 1/2 cup milk (preferably whole)
- 2/3 cup mango puree (about 1 mango)
- 1/2 tsp. vanilla extract
For the blueberry glaze:
- 1 cup powdered sugar
- 1 tbsp. milk
- 3 tbsp. blueberry jam
- Diced dried mango
- Toasted coconut
- Peel and cut your mango into small pieces, and place in a small saucepan with 1 tbsp. water. Cook over medium heat until tender. Transfer cooked mango to a blender and puree until smooth.
- In a medium size bowl, combine the dry ingredients (flour, sugar, baking powder, and baking soda) in a large bowl and whisk until well mixed. In another bowl, whisk together the wet ingredients (butter, egg, milk, vanilla extract, and mango puree). Whisk the dry ingredients into the wet until the mixture is completely lump free.
- Pour (or pipe) the batter into greased doughnut pans and bake at 350F/175C for 9-10 minutes (or until a toothpick inserted into the doughnuts comes out clean).
- Once the pan is cool enough to handle (about 5 minutes), invert the pan over a cooling rack and gently shake the pan until the doughnuts come out.
- To make the glaze, combine the powdered sugar, milk, and blueberry jam in a small saucepan over low heat. Cook until the mixture is warm and starts to form a crust when left unstirred. Remove from heat and allow to cool until thickened (2-3 minutes).
- Dip your cooled doughnuts into the glaze and sprinkle immediately with toasted coconut or dried mango. Be sure to stir the glaze between each doughnut so it doesn’t start to crust.
- Doughnuts are best served the day they’re made.
- Serving Size: 1 doughnut
- Calories: 171
- Sugar: 23.9g
- Sodium: 54mg
- Fat: 2.9g
- Saturated Fat: 1.7g
- Carbohydrates: 35.2g
- Fiber: .9g
- Protein: 2.2g
- Cholesterol: 20mg