Coconut Mango Doughnuts

May 20, 2017

Coconut Mango Doughnuts

Tristan and I are busy planning our honeymoon for the summer! We’re both ready to do nothing but relax on the beach with a good book and some coconut juice. Unfortunately, we still have eight more weeks of work to get through first. These coconut mango doughnuts will be the first of many tropical themed desserts I’m sure I’ll be making to get me through the next eight weeks. I made these last weekend for Mother’s Day since my mom is a big fan of coconut and mango and they were amazing! They might actually be my favorite doughnuts I’ve made yet.

Coconut Mango Doughnuts

Put all the doughnut ingredients in the bread machine and set it to the dough setting. When the dough is ready, take it out of the machine, roll it out to about ½in (1.3cm) and cut out3in (8cm) circles using a cookie cutter. Place them on some parchment paper, cover with plastic wrap to prevent drying, and leave them somewhere warm for about 30 to 40 minutes to let them double in size. While waiting, whip up a can of chilled coconut cream with some icing sugar, and keep it in the fridge to chill. I used Minimalist Baker’s recipe for the coconut whipped cream. Dice two ripe mangoes and set them aside. I used Irwin mangoes, also called apple mangoes in Japan due to its red skin. These are probably my favorite mangoes since they’re so sweet and aren’t as fibrous as other types.

Coconut Mango Doughnuts

After you’ve fried and cooled the doughnuts, slice each one in half. I glazed the tops of the doughnuts after slicing them, but I don’t think it adds much to these coconut mango doughnuts so I’m leaving it out of the recipe. Smear on a nice layer of coconut whipped cream on the bottom half. You could pipe this on instead and make it look decorative, but I wanted it to look a little more rustic and homemade. I also spread a thin layer of coconut whipped cream on the top half to avoid it getting soggy from the moisture in the mango.

Coconut Mango Doughnuts

Pile some of that sweet diced mango on top of the cream and place the top half back on.

Coconut Mango Doughnuts

Voilà! Coconut mango doughnut… burgers? Sliders?

Coconut Mango Doughnuts

Whatever you want to call them, they were delicious!

Coconut Mango Doughnuts

These coconut mango doughnuts really hit the spot when you’re craving a tropical dessert. The luscious coconut whipped cream paired with juicy fresh mango is just amazing. Not a fan of coconut or mangoes? Try my Baileys Boston cream, apple, or blueberry cream cheese doughnuts instead!

One year ago: Honey Almond Gouda Cheesecake

Coconut Mango Doughnuts

Category: Dessert

Coconut Mango Doughnuts

Ingredients

    Doughnuts
  • 2¼ cups (286g) bread flour
  • 2½ tablespoons sugar
  • ½ tablespoon salt
  • ½ tablespoon active dry yeast
  • 1 egg
  • 2½ tablespoons coconut oil
  • ½ cup coconut milk
    Filling
  • 1 can (400ml) coconut cream, chilled in the refrigerator overnight
  • ¼ to ¾ cup powdered sugar
  • 2 mangoes, diced

Instructions

    Doughnuts
  1. Place all the ingredients into a bread machine and set it on the dough setting.
  2. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
  3. Cut out 3in (8cm) circles and a smaller circle in the center. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  4. Heat your oil to 356°F (180°C), fry each doughnut about a minute on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.
    Coconut whipped cream
  1. Take out the chilled can of coconut cream from the refrigerator and scrape out the thickened cream on top, leaving the liquid in the can (I barely had any).
  2. Place the cream in a bowl and beat using a whisk for 30 seconds until creamy. Add the powdered sugar and beat until smooth. Taste and adjust the sweetness.
    To assemble
  1. Slice the cooled doughnuts in half, and spread some coconut whipped cream on each half.
  2. Pile some diced mangoes on the bottom half, and place the top half back on.
  3. Best served immediately and consumed on that day.

Notes

Coconut whipped cream recipe adapted from Minimalist Baker

http://www.aimadeitforyou.com/coconut-mango-doughnuts/

I’m bringing these doughnuts to this week’s Fiesta Friday co-hosted by Jhuls and Su!

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6 Comments

  • Reply Jhuls May 20, 2017 at 9:33 pm

    These are some pretty donuts. I also don’t care what others call them or what I think might be, but I know for sure that they are superb! Thank you for sharing at this week’s Fiesta Friday, Ai. I hope you are having a good time. Happy FF!

    • Reply Ai May 21, 2017 at 9:59 am

      Thank you, Jhuls! Happy FF!

  • Reply Colleen May 21, 2017 at 5:16 am

    Now, this is what I call a donut! Brilliant, lovely, and something I definitely want to try!

    • Reply Ai May 21, 2017 at 9:59 am

      Thank you, Colleen! Hope you try them out 😀

  • Reply CHCooks May 23, 2017 at 2:16 pm

    Amazing Idea Ai 🙂 These look so decadent and refreshing!

    • Reply Ai May 30, 2017 at 8:16 pm

      Thank you so much!!

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