{"id":19370,"date":"2022-04-19T19:58:15","date_gmt":"2022-04-19T14:28:15","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19370"},"modified":"2024-07-05T19:49:48","modified_gmt":"2024-07-05T14:19:48","slug":"mango-filled-donuts","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mango-filled-donuts\/","title":{"rendered":"Mango-Filled Donuts"},"content":{"rendered":"\n

These mango-filled donuts<\/strong> 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!<\/p>\n\n\n\n

\"Donuts<\/figure>\n\n\n\n

This vegan mango donut recipe is an adaptation of my strawberry jam donuts.<\/a> The mango filling is my easy and delicious eggless mango curd<\/a>. It's fresh, creamy, and bright, perfect for the soft, melt-in-your-mouth donuts!<\/p>\n\n\n\n

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! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728These mango doughnuts are everything a good doughnut should be! Light and airy with a crisp golden crust!<\/p>\n\n\n\n

\u2728The homemade mango filling<\/a> is rich and creamy. It's packed with fresh mango flavor that takes these mango bombolinis to a new level of deliciousness!<\/p>\n\n\n\n

\u2728Yes, 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. <\/p>\n\n\n\n

\u2728And so versatile, use any filling of your choice like these strawberry jam donuts<\/a>, or Nutella, pastry cream, or even lemon curd<\/a>!<\/p>\n\n\n\n

\u2728These 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!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> Regular all-purpose flour works well for making donuts.<\/p>\n\n\n\n

Yeast:<\/strong> I used dry active yeast. Instant yeast will also work. No matter which yeast you use, please make sure it's fresh.<\/p>\n\n\n\n

Oil:<\/strong> Since I wanted to make vegan<\/em> mango donuts, I used softened coconut oil. You can easily replace it with softened butter.<\/strong>\u00a0<\/p>\n\n\n\n

Milk:<\/strong> I used almond milk<\/a> for this recipe. Feel free to use any plant-based milk of your choice or regular dairy milk.<\/p>\n\n\n\n

FilIing:<\/strong> I used my homemade mango curd as a filling. You can use a store-bought one or any filling of your choice!<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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<\/a>How To Make Mango-Filled Donuts<\/h2>\n\n\n\n
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Step 1: <\/strong>Start by mixing dry active yeast with lukewarm milk (not hot). Set aside for 10-15 minutes until the mixture is frothy and bubbly.<\/p>\n\n\n\n

Step 2: <\/strong> Make the dough for mango doughnuts - Sift your flour and combine it with sugar, salt, and melted coconut oil in your stand mixer bowl.<\/p>\n\n\n\n

Step 3: <\/strong>Make a well in the center and then pour in the yeast mixture.<\/p>\n\n\n\n

Step 4: <\/strong>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. <\/p>\n\n\n\n

Step 5: <\/strong>In 4 or 5 minutes, when the dough begins to leave the sides, the dough is ready to be proofed. <\/p>\n<\/div>\n\n\n\n

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Step 6: <\/strong>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.<\/p>\n\n\n\n

Step 7: <\/strong>Punch down the dough and turn it over on your lightly floured surface.<\/p>\n\n\n\n

Step 8: <\/strong>Divide the dough into 16 equal portions. <\/p>\n\n\n\n

Step 9: <\/strong>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.<\/p>\n\n\n\n

Step 10: <\/strong>Cover your tray and let it rest for about 30 minutes or until the dough balls are puffy.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Dough<\/figure>\n\n\n\n
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Step 11: <\/strong>Heat oil in a deep pan, gently lift each dough ball so it doesn\u2019t 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.<\/p>\n\n\n\n

Step 12:<\/strong> Fry for 2-3 minutes on each side. Remove using a spider and drain on paper towels. <\/p>\n\n\n\n

Step 13<\/strong>: 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. <\/p>\n<\/div>\n\n\n\n

Serve warm and enjoy!<\/p>\n<\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n