These mango-filled donuts are a party in your mouth. Soft and pillowy with a luscious mango filling, these donuts are surprisingly easy to make! They are golden, light and absolutely irresistible!
This vegan mango donut recipe is an adaptation of my strawberry jam donuts. The mango filling is my easy and delicious eggless mango curd. It's fresh, creamy, and bright, perfect for the soft, melt-in-your-mouth donuts!
A warm, fresh batch of these mango-filled Italian doughnuts is just so lovely for an afternoon pick-me-up, with your mid-morning cuppa, or even dessert!
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Why You'll Love This Recipe
✨These mango doughnuts are everything a good doughnut should be! Light and airy with a crisp golden crust!
✨The homemade mango filling is rich and creamy. It's packed with fresh mango flavor that takes these mango bombolinis to a new level of deliciousness!
✨Yes, we are frying these golden balls of dough to perfection, and it may seem intimidating. But this really is a very easy and simple recipe to follow.
✨And so versatile, use any filling of your choice like these strawberry jam donuts, or Nutella, pastry cream, or even lemon curd!
✨These mango-filled donuts are a decadent treat bursting with summer fruit freshness! If you're a mango lover like me, this is for sure a fun way to enjoy them in a dessert!
Recipe Ingredients
Flour: Regular all-purpose flour works well for making donuts.
Yeast: I used dry active yeast. Instant yeast will also work. No matter which yeast you use, please make sure it's fresh.
Oil: Since I wanted to make vegan mango donuts, I used softened coconut oil. You can easily replace it with softened butter.
Milk: I used almond milk for this recipe. Feel free to use any plant-based milk of your choice or regular dairy milk.
FilIing: I used my homemade mango curd as a filling. You can use a store-bought one or any filling of your choice!
Please see the recipe card for full information about the ingredients and quantities.
How To Make Mango-Filled Donuts
Step 1: Start by mixing dry active yeast with lukewarm milk (not hot). Set aside for 10-15 minutes until the mixture is frothy and bubbly.
Step 2: Make the dough for mango doughnuts - Sift your flour and combine it with sugar, salt, and melted coconut oil in your stand mixer bowl.
Step 3: Make a well in the center and then pour in the yeast mixture.
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.
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 surface.
Step 8: Divide the dough into 16 equal portions.
Step 9: Shape each portion into a tight, smooth bun and then place on a lightly floured baking tray. Make sure you leave room between each donut ball. You can also cut 16, 4" squares of parchment paper and place each dough ball on a parchment square.
Step 10: Cover your tray and let it rest for about 30 minutes or until the dough balls are puffy.
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. If using parchment paper, lift each dough piece using the parchment and drop dough side down into the hot oil.
Step 12: Fry for 2-3 minutes on each side. Remove using a spider and drain on paper towels.
Step 13: 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.
Serve warm and enjoy!
Top Tips
- Make sure the oil is hot enough before you start frying the donuts. If you're using a thermometer, it should read around 148 °C or 300°F.
- If you don't have 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 the donuts.
- Don't overcrowd your pan while frying. Fry 2-3 doughnuts at a time so they have room to expand and cook evenly.
- Do use a kitchen scale to measure your ingredients for better and consistent results every time.
- Be very careful when dropping the dough balls into the hot oil. You can place the dough balls on 4" parchment squares. Use the parchment to pick them up and drop dough side into the hot oil. Use tongs to take the parchment out of the oil.
- Allow the donuts to cool before filling them with mango curd.
- These vegan mango donuts taste the best the day they are made. Store the leftovers in an airtight jar in the refrigerator for up to 3 days.
Recipe FAQs
No, you don't! You can knead the dough by hand for 10-12 minutes. The dough should be soft, smooth, and just slightly tacky.
Yes! After the first proof, roll the dough to about ¼” thickness and then cut out the donuts using a round cookie cutter.
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 the donuts.
I used a small pan that could fit only 2 donuts at a time. If yours is a bit bigger, you can easily fry 3 donuts simultaneously. But please don’t crowd 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.
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. This is my tried and tested mango curd recipe.
📖 Recipe
Mango-Filled Donuts
Ingredients
- 250 ml Almond milk, lukewarm You can use any plant-based milk or regular milk too
- 2 tsp Dry active 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
- Oil for frying
- Powdered sugar for sprinkling on top
Instructions
- 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.
- Make a well in the center of your dry ingredients and pour in the yeast mixture.
- 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. The dough should be soft, supple and just slightly tacky to touch.
- 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 to 148 C or 300 f.
- 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 crowd your pan.
- Each side will take just 2-3 minutes to fry. Take them out using a spider and drain on kitchen towels.
- Let the golden 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. Enjoy!
Notes
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- Make sure the oil is hot enough before you start frying the donuts. If you're using a thermometer, it should read around 148 °C or 300°F.
-
- If you don't have 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 the donuts.
-
- Don't overcrowd your pan while frying. Fry 2-3 doughnuts at a time so they have room to expand and cook evenly.
-
- Do use a kitchen scale to measure your ingredients for better and consistent results every time.
-
- Be very careful when dropping the dough balls into the hot oil. You can place the dough balls on 4" parchment squares. Use the parchment to pick them up and drop dough side into the hot oil. Use tongs to take the parchment out of the oil.
-
- Allow the donuts to cool before filling them with mango curd.
-
- These donuts taste the best the day they are made. Store the leftovers in an airtight jar in the refrigerator for up to 3 days.
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