Vegan Mango and Coconut Donuts

These delicious baked donuts are soft, light and really easy to make. They’re bursting with a tropical flavour thanks to the fruity mango and coconut glaze, what’s not to love? These donuts are:

  • Vegan
  • Baked
  • Sweet
  • Tropical
  • Nut-free
  • Easy to prepare

Equipment needed for mango and coconut donuts

You’ll need these kitchen items for these donuts:

  • Donut baking tray
  • Large bowl
  • Saucepan
  • Whisk
  • Wooden spoon
  • Measuring scale
  • Piping bag or spoon

Ingredients for mango and coconut donuts

Gather these ingredients to make mango and coconut donuts. There’s nothing complicated or obscure, you can easily find everything in your kitchen cupboard or local supermarket.

Dry ingredients

All-purpose flour: Flour is the core base for many baked goods. It provides the donuts with texture and structure.

Caster sugar: Sweetens the donuts perfectly. Its fine grains easily dissolve once you mix them into the batter.

Baking powder: This essential ingredient will allow the donuts to rise and give them a cakey feel – this is particularly important for vegan donuts as we’re not using eggs.

Salt: A hint of salt will bring out the flavours in the donuts. It also enhances the sweetness – you don’t need a lot of it.

Cardamom powder: For a delicious flavor. you can also use vanilla.

Wet ingredients

Sparkling water: Sparkling water replaces the egg excellently and helps the donuts rise. You need to keep it at room temperature.

Oil:  We used sunflower oil. This ingredient excellently provides moisture to the donuts

Mango puree: To give the donuts a delicious mango flavor.

For the mango glaze

Icing sugar: Also known as powdered sugar or confectioners sugar, this is the fine sugar that’s used to create sweet and thick glazes.

Mango puree: Fruity mango creates the perfect sweet glaze for these donuts. We used shop-bought puree in a can, however, you can always use fresh mangos if they’re available.

Desiccated coconut: This is where the coconut flavour comes from, it’s very subtle but you get that hint of coconut at the end. It also gives the donuts a nice finish. Desiccated coconut has a naturally sweet taste and crunchy texture. It works well as a vegan replacement for sprinkles, not only for looks but also for its crispy nature.

How to make mango and coconut donuts

Make the donut batter

Sift the dry into a bowl. Mix the ingredients well with a whisk for a few seconds, ensuring all dry ingredients are well combined and evenly distributed.

Next, mix the wet ingredients into a jug and pour them into the dry ingredients. Whisk well – the batter should be smooth like a cake batter. Don’t whisk it too much, stop once it’s come together (it only takes a few seconds).

Pour batter into the donut tray

Before you add the batter to the donut tray, grease your donut moulds with a little bit of oil. This makes the donuts easier to remove once they’re cooked. If you don’t grease the moulds, the donuts can stick and become difficult to remove.

The easiest way is to first pour the batter into a piping bag. Once in the bag, pipe the batter into the tray’s donut moulds. If you don’t have piping bags, you can use a sauce bottle or spoon the batter into the moulds.

Don’t fill the moulds all the way to the top. Add the batter up to the halfway mark – the donuts will rise in the oven. Adding too much batter may lead to a messy overflow and we don’t want that!

Bake the donuts

Preheat your oven to 180°C or 160°C if you have a fan oven. Once your oven is ready, place your donut tray on the middle shelf of the oven. Let the donuts bake for approximately twenty minutes or until the donuts become light brown. You can check them with a skewer, if it comes out clean then donuts are done.

Once the donuts are baked, let them cool in the mould for three to five minutes. The donuts will be soft when they’re piping hot so it’s good to let them cool down slightly and firm up to make them easier to handle.

When the donuts are cool, carefully remove them from the donut tray and place them on a wire rack and allow them to cool fully. It’s important they’re properly cool before you ice them, otherwise, the glaze will melt if the donuts are still hot or warm.

Make the mango glaze

Pour the mango puree and icing sugar into a pan and use a medium head. Mix ingredients well to avoid lumps. Heat until the mixture thickens and coats the back of a spoon. Afterwards, set it aside to cool.

If you want a stronger mango flavour, feel free to add more mango puree. If you want the glaze less sweet, decrease the amount of sugar.

Top donuts with mango glaze

Finally, dip the tops of the cooled donuts into the glaze one by one. Carefully lift the donuts and check they’re evenly glazed. Once glazed, sprinkle the desiccated coconut on the glaze.

Serve and enjoy the mango and coconut donuts

These mango and coconut are perfect on their own or wife a nice cup of tea or coffee! We hope you enjoy these donuts. Feel free to share this recipe with your friends and family so more people can enjoy them!

How should the mango and coconut donuts be stored?

Place in an airtight container at room temperature until you’re ready to eat them. They typically last around three to five days. Alternatively, you can place them in the fridge to make them last longer. You can also freeze them to enjoy at a later date.

What can be done if the mango glaze is too thin?

If your donut glaze is too watery, cook it for longer or add more icing sugar to thicken it up. Adding more sugar will result in the glaze being sweeter so be careful with how much extra sugar you add. Alternatively, mix some cornflour with a little water to make a slurry and pour it into the glaze and mix it well.

What if the mango glaze is too thick?

If your donut glaze is too stiff, add a few drops of mango puree to thin it out. If you wish to avoid adding more mango flavour, you can add a few drops of milk or water to make the glaze thinner.

A donut topped with bright yellow mango glaze, and garnished with desiccated coconut.

Vegan Mango and Coconut Donuts

These donuts are soft, light and really easy to make. They're bursting with a tropical flavour thanks to the fruity mango and coconut glaze. What's not to love?
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 donuts

Equipment

  • 1 Donut baking tray
  • 1 Large bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Measuring scale
  • 1 Piping bag or spoon

Ingredients
  

Dry ingredients

  • 100 grams all purpose flour
  • 80 grams caster sugar
  • 1 tsp baking powder
  • 0.5 tsp cardomom powder
  • pinch of salt

Wet ingredients

  • 100 ml sparkling water
  • 100 grams mango puree
  • 75 ml oil we used sunflower oil

Glaze

  • 100 grams mango puree
  • 75 grams icing sugar
  • 3 tbsp desiccated coconut

Instructions
 

For the donuts

  • Preheat oven to 180°C (160°C for fan ovens)
  • Grease a donut tray with a touch of oil and put aside
  • Sift the dry ingredients into a bowl and mix
  • Add the wet ingredients and whisk to combine
  • Spoon or pipe the batter into your donut tray
  • Bake for 20 minutes or until they're light brown
  • Remove the donut tray from the oven. Leave the tray to cool for 3-5 minutes
  • Place the donuts on a wire rack. Allow the donuts to cool completely

For the glaze

  • Sifting the icing sugar and mango puree into a pan. Use medium heat and stir to keep it smooth.
  • Heat until the glaze thickens and coats the back of a smooth. Turn off the heat and set it aside to cool.
  • Dip the tops of the donuts into the glaze
  • Place the donuts on a sheet of baking paper
  • Finish off by sprinkling donuts with desiccated coconut and enjoy!
Keyword coconut, donut, doughnut, mango, sweet

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