In a small bowl combine warm water (105–115°F) with 1 tsp sugar from the measured amount and sprinkle the instant yeast over top. Let stand 5–7 minutes until foamy. In a separate small saucepan or microwave-safe cup warm the milk until lukewarm (about 100°F).

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour, remaining granulated sugar, and salt. Add the foamy yeast mixture, warm milk, and the egg. Begin mixing on low speed until the dough comes together, about 2 minutes.

Add butter and knead

With the mixer running, add the softened butter, a tablespoon at a time, and continue kneading 6–8 minutes until the dough is smooth, slightly tacky but not sticky, and elastic. If mixing by hand, knead on a lightly floured surface about 10–12 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Shape donuts

Gently deflate the dough and transfer to a lightly floured surface. Roll the dough out to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut rounds. Re-roll scraps once to cut additional rounds. Place rounds on a floured tray, cover loosely, and let rise for 25–30 minutes until puffy.

Fry donuts

In a heavy-bottomed pot or Dutch oven heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Fry donuts in batches (do not overcrowd) 45–60 seconds per side until golden brown. Transfer to a wire rack set over paper towels to drain and cool slightly. Let cool completely before filling (about 30–40 minutes).

Mango cream filling

Prepare gelatin (optional)

If using gelatin for a firmer filling, sprinkle 1 tsp gelatin over 1 tbsp cold water and let bloom 5 minutes. Warm gently (10–15 seconds) to dissolve completely and set aside to cool slightly but not thicken.

Blend cream cheese and mango

In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and no lumps remain. Add the mango puree and vanilla extract and beat until combined and uniform in color.

Whip heavy cream

In a chilled bowl whip the heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the mango–cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated and light.

Stabilize filling (if using gelatin)

If using the dissolved gelatin, fold it in at this point into the mango cream mixture, mixing quickly and evenly so it distributes before setting. Chill the filling 15–20 minutes to firm slightly if needed for piping.

Glaze & finishing

Make the mango glaze

In a bowl whisk together 1 cup powdered sugar and 1/4 cup mango puree. Add milk 1 tsp at a time to reach a thick but pourable glaze (you may not need the full teaspoon). The glaze should coat the back of a spoon.

Glaze donuts

Dip the top of each cooled donut into the mango glaze, then place back on the rack to set for 2–3 minutes. If desired, sprinkle toasted coconut flakes and a little lime zest on top while glaze is still wet.

Fill donuts

Transfer the chilled mango cream filling to a piping bag fitted with a small round tip (about 1/4–3/8 inch). Insert the tip into the side or bottom of each glazed donut and pipe about 2–3 tablespoons of filling into each donut until slightly puffed. If you prefer, make a small hole in the side and spoon filling with a small spoon.

Serve and store

Serve donuts the same day for best texture. Store leftovers in an airtight container in the refrigerator up to 2 days (cream-filled donuts will soften over time). If storing longer, keep glaze and filling separate and assemble before serving.