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.