Are looking to serve a light but fancy, yet easy, breakfast for Christmas morning or any Holiday? These exotic Mango Donuts are just the ticket! And to make thing better they are Vegan and Gluten-free! You can even make them ahead and take them out the morning you serve them along with some fresh fruit.
My favorite thing about this tried and true recipe is that you can put all of the ingredients into the mixer at the same time, mix on medium low until smooth. When you spread the batter evenly, make sure it touches all the way around making sure the mango pieces are evenly distributed. This will help the donuts hold together after they are baked too! Using too many or too large of mango pieces can cause the donuts to break apart due to lack of batter around them to hold everything together. This recipes uses Bob’s Red Mill gluten free flour, but I’ve also used King Arthurs donut mix and followed the directions adding mango pieces.
Here are some photos with the recipe following.
Recipe for Mango Donuts:
Exotic Mango Donuts
- 1.5 cups Bobs Red Mills 1 for 1 Gluten free flour
- 1 teaspoon baking soda
- ¾ cup brown sugar
- ½ cup dairy free butter spread I like Earth Balance for this, I’ve found coconut oil doesn’t work quite as well as a margarine style spread with this exact flour, but feel free to explore to find the best combination for you
- 1 egg
- 1.5 cups fresh or thawed mango cut into small pieces
- **Optional: about 1/3 cup melted coconut oil for the glaze
- Pre heat the oven to 350 degrees
- Put all of the ingredients into the mixer at the same time, mix on medium low until smooth. Grease a nonstick donut pan and then spread the batter evenly, making sure it touches all the way around.
- Bake for 15 to 17 minutes, keeping a close eye as the time goes on. You may need to adjust this depending on the size of the donut tray and how your oven works.
- Allow to cool at room temperature before enjoying.
- **Note: If glazing, make sure the donuts ARE super cold if not frozen.
- In a small pan, soften to just barely melt the coconut oil then dip one size of the donut in and then immediately return to the freezer so the coconut oil will set. Repeat this step for all of the donuts. Once the first layer has hardened repeat. The donuts shown in these images have 3-4 coats of the coconut oil. The first layer will only look shiny as if fills in the small openings in the donut. The following layers will show a visible layering and give a great glazed look to the mango donuts. Store covered and chilled, or frozen, until ready to enjoy.
- You can always just mix a powdered sugar and plant milk to a thin consistency to frost also and just forget the coconut oil dipping.