Soft, fluffy doughnuts with a creamy mango filling, topped with a smooth coconut glaze and a crunchy toasted coconut finish.
These Mango Sticky Rice Doughnuts bring a tropical twist to your kitchen, combining the aromatic flavors of mango and coconut with the familiar comfort of a doughnut. Baked to perfection, they're a delightful treat for anyone craving something unique and delicious.
Why you'll want it now, The tropical flavors of mango and coconut make these doughnuts irresistibly exotic and perfect for any occasion.
Why this recipe works
The combination of mango cream and coconut glaze captures the essence of traditional mango sticky rice in a new form. The baked doughnut provides a soft base that contrasts beautifully with the toasted coconut crunch, creating a balanced texture.
Equipment
Mixing bowls
Whisk
Doughnut pan (12 wells)
Piping bag
Small saucepan
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 12-well doughnut pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fill each doughnut well about 3/4 full with the batter. Bake for 15 minutes or until lightly golden and spring back when touched.
While the doughnuts bake, prepare the mango cream filling. In a small saucepan, combine mango puree, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly before folding in heavy cream.
For the coconut glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
Once doughnuts are cool, fill a piping bag with mango cream and inject each doughnut with the filling.
Dip the tops of the filled doughnuts into the coconut glaze, then sprinkle with toasted coconut flakes.
Enjoy these delightful Mango Sticky Rice Doughnuts with a cup of tea or coffee for a tropical break in your day. Happy baking!
How you'll know it's ready
The doughnuts are ready when they are lightly golden and spring back when gently pressed.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature by 25°F and start checking for readiness a few minutes earlier, as the fan will bake them faster. For standard ovens, follow the recipe temperature as written.
Frosting, filling & glaze notes
The glaze should be smooth and thick enough to coat the back of a spoon but still fall in a slow ribbon when drizzled.
Troubleshooting
If the doughnuts are too dense, ensure you've measured the flour correctly and don't overmix the batter.
If the mango cream is too runny, cook it longer until it thickens before adding the cream.
If the glaze is too thick, add a bit more coconut milk to reach the right consistency.
If the doughnuts stick to the pan, ensure the pan is well-greased before filling.
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but note the texture may slightly change.
Make ahead
You can make the mango cream filling a day in advance and refrigerate it. Bring it to room temperature before filling the doughnuts.
Variations
Try a passion fruit glaze for a different tropical twist.
Add a hint of lime zest to the glaze for extra zing.
Use a vanilla bean in the mango cream for a richer flavor profile.
Frequently asked questions
Can I use canned mango puree?
Yes, canned mango puree works well, just ensure it's pure mango with no added sugars.
How do I toast coconut flakes?
Spread coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant.
Can I fry these doughnuts instead?
This recipe is designed for baking, but you can try frying by adjusting the dough consistency and frying time.
What if I don't have a doughnut pan?
You can use a muffin pan and shape the doughnuts by hand, but baking time may vary.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
