These mango-filled donuts are a summer party in your mouth. You munch through a crispy exterior to find the softest, pillowiest interior, and then the creamy, velvety mango curd hits you, and you’re in absolute raptures! If you’re craving to try a new recipe on National Donut Day, save, bookmark, or pin this vegan mango dessert. You will not be disappointed.
Summer has barely begun, and it’s already reached 42 degrees here. The only respite is mangoes are so fresh that no matter which form I try them in - whole, blended, mixed, whisked – the flavors positively detonate. Making me forget, just for a minute, the sweltering heat.
This vegan mango donut recipe is an adaptation of my strawberry jam donuts. The process is entirely the same except for the filling because I’ve been itching to try my eggless mango curd in a new recipe.
Step 1: Start by mixing dry yeast with lukewarm milk (not hot). While it ferments (about 10 to 15 minutes) make the dough of the mango doughnuts.
Step 2: Sift your flour and combine it with sugar, salt, and softened oil in your stand mixer bowl.
Step 3: Make a well in the center and then pour in the yeast. It should be frothy and bubbly.
Step 4: Using the hook attachment of your stand mixer, combine all the ingredients. Start with the lowest speed setting and gradually increase it to 4 as the dough begins to form.
Step 5: In 4 or 5 minutes, when the dough begins to leave the sides, the dough is ready to be proofed.
Double proof the vegan mango donut dough
Step 6: Turn the smooth and elastic dough on your work surface, knead it for a minute, and then transfer it into a greased bowl. Cover and let the dough rest till it doubles in size.
Step 7: Punch down the dough and turn it over on your lightly floured prep area.
Step 8: Divide the dough into equal portions and, if you’re worried about not getting the size right, measure each part.
Step 9: Shape each portion into a tight, smooth bun and then place in a floured baking tray. Make sure you leave room between each mango donut.
Step 10: Cover your tray and let it rest till each donut is puffed up.
Frying and filling the summer fruit donuts
Step 11: Heat oil in a deep pan, gently lift each dough ball so it doesn’t deflate, and fry each side of it till golden brown.
Step 12: Wait for the donuts to cool and then fill them with mango curd using a piping bag attached with a long nozzle to make sure the filling goes all the way in. Simply sink the nozzle in and push till a bit of the mango cream filling peeks out.
Step 13: Serve the vegan mango dessert with a cup of coffee or tea and binge!
Do you need to have a stand mixer to make vegan mango donuts?
No, you don’t, but trust me, it’s rather convenient and incredibly fast. Donut dough has to be kneaded for a good 8 to 10 minutes if you do it by hand. Any less and you won’t get those positively fluffy donuts.
Can you use a cookie cutter to make summer-fruit donuts?
Yes, of course! After the first proof, roll the dough to about ¼” thickness and then cut out donuts using a round cookie cutter.
How to check if the oil is ready for deep-frying without a thermometer?
Dip one end of a wooden spoon or a chopstick into the oil. If bubbles start forming and rising to the top, the oil is hot enough to fry donuts.
How many mango donuts can you fry at a time?
I used a small kadahi (frying pan) that could fit only 2 donuts at a time. If yours is a bit bigger, you can easily fry 3 donuts simultaneously, as long as you don’t overload the pan. Besides, it barely takes 2 minutes to fry each side, so you won’t have to stand in front of the stove for long, even with a small pan.
How to make eggless mango curd?
It takes all of 10 minutes to make mango curd at home, and it’s so worth it. All you have to do is blend all the ingredients, cook the mixture till it thickens, let it cool, and it’s ready. Use this blog for the detailed mango cream filling recipe.
Oil: If you don’t want to make vegan mango donuts, replace coconut oil with slightly softened regular butter.
Milk: Again, I used almond milk to keep the recipe vegan. Regular milk is an excellent substitute for these cream-filled donuts.
Why make mango-filled donuts at home?
Because you can control the amount of sugar and fulfil your craving!
Unlike store-bought donuts that make your teeth ache with sweetness, these are light and flavorful.
So, you get a decadent treat, but one bursting with summer fruit freshness!
- 250 ml Almond milk, lukewarm You can use any plant-based milk or regular milk too
- 2 tsp Yeast
- 425 gms All-purpose flour
- 1/4 tsp Salt
- 2 tbsp Sugar
- 3 tbsp Coconut oil You can use melted butter
- 1/3 cup Mango curd *
- Powdered sugar for sprinkling on top
- In a small bowl, combine warm almond milk and yeast. Keep aside for 10 minutes until frothy.
- Combine all-purpose flour, sugar, salt, and coconut oil in your stand mixer bowl.
- When the yeast is nicely bubbly and frothy, make a well in the center of your dry ingredients and pour it in.
- Combine the dry and wet ingredients using the hook attachment of your stand mixer. Set the speed at the lowest (1). Increase it to 3 or 4 as the ingredients mix.
- When the dough begins to leave the bowl’s sides and forms a ball, it is ready. This will take about 4 to 5 minutes.
- Bring the dough onto your work surface. Knead briefly for a minute.
- Place the dough in a greased bowl. Cover and rest the dough for 1-2 hours, or until the dough has doubled in size.
- Take the dough out of the bowl onto your work surface, knead briefly for 2-3 minutes.
- Divide the dough equally into 16 pieces of approximately 45 gms each.
- Roll each piece into a ball.
- Place on a floured tray. Cover the dough balls with a kitchen towel and rest for 30-40 minutes, until puffy.
- In a deep pan, heat oil.
- Lift and slide the dough balls gently into the oil, making sure that the donuts do not deflate. I worked with 2 donuts at a time. Don't overload your pan.
- Each side will take just 2-3 minutes to fry.
- Let the golden-brown donuts cool enough to be handled. Then sprinkle them with powdered sugar.
- Fill a piping bag with the mango curd and attach a long sharp-tipped icing nozzle to the bag. Pick a still warm donut and plunge the nozzle into its side. Push the curd in till it begins to ooze out.
- Serve immediately. These donuts taste the best the day they are made. Store the leftovers in an airtight jar. Enjoy!