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
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
1/2 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
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.