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Mango Blueberry Doughnuts

Make your morning feel a little sweeter with these tropical mango blueberry doughnuts!

These easy baked doughnuts combine a mango doughnut base with a sweet blueberry glaze.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 doughnuts 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale

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

For garnishing:

  • Diced dried mango
  • Toasted coconut

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. 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.
  7. Doughnuts are best served the day they’re made.

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