Mango Cream Donut Recipe
Make Mango Cream Donut Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Donut Dough
Mango Pastry Cream
Glaze & Finish
Method
Donut Dough
- 1
Activate yeast
Combine warm water (1/4 cup) and 1 tsp of the granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl or stand mixer bowl, whisk together 3.25 cups all-purpose flour, remaining 1/2 cup - 1 tsp sugar (adjusted for yeast use), and 1 tsp fine sea salt.
- 3
- 4
Form dough
With the mixer fitted with a dough hook on low speed (or by hand), add wet mixture to dry ingredients and knead 6–8 minutes until the dough is smooth, slightly sticky, and elastic. If too sticky, add up to 2 tbs flour; if too dry, add up to 1 tbs warm milk.
- 5
- 6
Shape donuts
Turn risen dough onto a lightly floured surface and gently deflate. Roll to about 1/2 inch (1.2 cm) thickness. Use a 3-inch round cutter to cut rounds; you can re-roll scraps once. Place rounds on parchment-lined baking sheet, cover lightly, and proof 30–45 minutes until puffy (they should slightly spring back when touched).
- 7
Fry donuts
Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden (don’t overcrowd). Use a slotted spoon to turn and remove. Drain on wire rack set over a sheet pan lined with paper towels. Allow to cool until warm but not hot, about 10 minutes.
Mango Pastry Cream
- 8
Prepare mango puree
Peel and dice ripe mangoes and blend until smooth, then measure 1 cup. If using pre-made puree, ensure it is strained of fibers for a silky cream.
- 9
Heat milks
In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium until just simmering and small bubbles form at the edge; do not boil.
- 10
Whisk yolks and dry
In a bowl, whisk together 4 egg yolks, 1/2 cup granulated sugar, and 4 tsp cornstarch until pale and slightly thickened.
- 11
- 12
Cook custard
Return saucepan to medium-low heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue whisking for 30 seconds after boiling to cook out the cornstarch taste.
- 13
Finish pastry cream
Remove from heat. Stir in 2 tbs cold cubed butter, 1 tsp vanilla extract, and optional 1/2 tsp lemon juice. Whisk until butter is fully incorporated. Stir in 1 cup mango puree until fully combined and smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or fibers.
- 14
Chill
Cover the surface of the mango pastry cream with plastic wrap to prevent a skin and chill until cold, at least 2 hours (or refrigerate overnight).
Assemble & Glaze
- 15
Prepare glaze
In a small bowl, whisk 1.5 cups powdered sugar with 1/4 cup fresh mango puree and 1 tbs milk (or water) until smooth and glossy. Adjust thickness with small additional amounts of milk (to thin) or powdered sugar (to thicken) so glaze holds but spreads slightly.
- 16
Fill piping bag
Fit a medium-round piping tip (about 1/4 inch / 6 mm) into a piping bag and fill with chilled mango pastry cream. If you don’t have a tip, cut a small hole in the bag corner; you can also use a filler syringe.
- 17
Fill donuts
Poke a hole in the side of each donut with the tip and gently pipe about 2–3 tablespoons of pastry cream into each donut until slightly resistant. Alternatively, slice donuts horizontally and spoon in cream, then reassemble.
- 18
Glaze donuts
Dip the top of each filled donut into the mango glaze, letting excess drip off. Place on a rack to set for a few minutes.
- 19
Garnish & serve
Sprinkle optional toasted mango pieces or fine flaked coconut over the glaze while it is still wet. Serve donuts at room temperature. Store any leftover filled donuts refrigerated and consume within 2 days for best texture.