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Mango Cream Doughnuts

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  • Prep 40 min
  • Total 4 hr 0 min
  • Ingredients 19
  • Servings 24
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One of my favorite things to do is to make bread, in any form. And the process of making these doughnuts is very similar to that of making bread. Of course it’s a little tedious, but the benefit is that you don’t have to babysit the dough the whole time. If you carefully follow these steps, the result will be as light as beignets, with an airy interior. Only in this case, you’ll also find a delicious mango cream filling that doesn’t just give the donuts color, but also the refreshing summery taste of fresh fruit. Personally, I don’t much like the frosting you find on doughnuts because I find them entirely too sweet. That’s why I decided to create a simple and refined ganache to use on this recipe. A ganache is just a glaze made with cream and chocolate. I prefer dark chocolate, but you can also use milk or white chocolate.
by Morena Cuadra
Updated Jan 20, 2017
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For the mango cream:

  • 1 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 2 egg yolks
  • 1 cup mango pulp, blended

For the ganache:

  • 1 cup heavy cream
  • 1 cup chopped chocolate
  • 1 tablespoon vegetable oil

For the donuts:

  • 1 1/2 cups warm milk
  • 2 1/2 teaspoons active dry yeast
  • 3/4 cup sugar
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup softened butter
  • 1 egg
  • 1 teaspoon vanilla
  • 4 cups vegetable oil
  • Mango cream
  • 1 cup powdered sugar


  • 1
    For the mango cream: Boil the milk in a medium pot. Combine the sugar, cornstarch, egg yolks and two tablespoons of water.
  • 2
    Add this preparation to the milk and stir constantly until it thickens. It shouldn’t take more than a couple of minutes.
  • 3
    Turn off the stove and add the mango pulp.
  • 4
    Transfer to a bowl, cover with plastic wrap and let cool completely.
  • 5
    For the ganache: Heat the heavy cream in a pot and bring to a boil. Turn off the stove. Add the chopped chocolate and, after a few minutes, stir with a spatula.
  • 6
    Add the oil. It should be very soft and have a smooth consistency.
  • 7
    For the donuts: Pour the warm milk into a bowl (the milk shouldn’t be too hot or it will ruin the yeast). Add the yeast, 1 tablespoon of sugar, 1 1/2 cup of flour and 1/2 teaspoon of salt.
  • 8
    Cover with a kitchen towel and leave in a warm spot to ferment for 45 minutes. The dough should have doubled in volume and should look spongy and bubbly.
  • 9
    Use the paddle attachment on your stand mixer to whip the butter and sugar. Add the egg and vanilla. When the mixture is creamy, add the fermented dough at low speed.
  • 10
    Incorporate 2 1/2 cups of flour and continue mixing until you achieve a homogenous consistency.
  • 11
    Sprinkle flour liberally over a flat surface so you can work the dough. Knead the dough, adding more flour if necessary so the dough doesn’t stick to your fingers.
  • 12
    Grease a bowl and place the dough inside. Cover with a kitchen cloth and leave in a warm place to ferment for 1 hour.
  • 13
    Return the dough to your workstation. Add a bit of flour and use a rolling pin to stretch the dough out to 1/2-inch thickness. You can make some doughnuts with the hole in the middle, and others without the hole, like jelly doughnuts. Cover with a kitchen cloth and let sit for 30 more minutes.
  • 14
    Heat the oil over medium heat. Fry the donuts (be careful when picking them so they don’t lose their shape).
  • 15
    Once they’re nice and golden brown, leave on a dish lined with paper towels so they can absorb the oil.
  • 16
    Fill them with the mango cream.
  • 17
    Dip the surface of the donut in the ganache. Wait a few minutes for it to dry a bit and serve immediately.

Expert Tips

  • tip 1
    You can use whipped cream mixed with fruit instead of the mango cream. You can stick with mango or use other fruits.
  • tip 2
    Instead of glazing the doughnuts with ganache, dip them in cinnamon sugar or sprinkle them with plenty of powdered sugar.

Nutrition Information

No nutrition information available for this recipe
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