Chocolate Glazed Mango Donuts

Chocolate Glazed Mango Donuts. And yes, with a description like this you really don’t need a wowzer title.

But get this, these donuts are actually the first I’ve eaten in years, yeah I know. haha

The reason why, is because I almost always felt sluggish and not that great after eating a doughnut. I’m guessing that being 100% plant based and also baked is the reason why these donuts don’t leave me with that same feeling.

My curiosity about the baked donuts I’d been seeing on Instagram is what got me started. I decided to see if I could make a healthier version. After a couple of test runs and tweaks I came up with these mango donuts. They’re very tender, and taste really good! The best part is I haven’t experienced any of the downsides I remember from regular donuts. I already have ideas about apple cider donuts, and savory cornbread ones to eat with chili when cold weather comes back.

Here’s a little doughnut share from my childhood. I guess it shows that weird kids grow up to be weird adults. 😅

Well when I was growing up, my dad would go to a mom & pop bakery early Saturday morning and get doughnuts for us. It wasn’t often, just a special treat. My favorite had more to do with the name than actually liking the taste. I was pretty bummed years later to find out that it wasn’t really called “Barbarian” Cream. hah

Biting into these chocolate glazed mango donuts is a taste explosion in your mouth, and so much better than those Bavarian Creams, so you definitely need to make them soon!

We ate up the whole batch of Chocolate Glazed Mango Donuts, 😋🍩 but I have more donut recipes here.

And I saw a some really yum donuts on Natalie’s (Feasting on Fruit) gorgeous food blog too. Definitely go check them out, and we’ll put together an awesome donut party!

Chocolate Glazed Mango Donuts

Print Recipe

Serves: 6 Donuts Cooking Time: 30 - 35 minutes (including prep time)

Ingredients

1 tablespoon flaxseed meal
3 tablespoons warm water
3/4 cup unbleached flour, or 1 to 1 gluten free flour
1/4 cup almond flour
1 tablespoon tapioca starch
1/3 cup coconut sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup mango juice, at room temperature
1 1/2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Chocolate Glaze:
1/3 - 1/2 cup non-dairy chocolate chips

Instructions

To make the flax egg, stir flaxseed meal and water in a small bowl and set on counter for 15 minutes.

In the meantime preheat oven to 350°F. Lightly coat a 6 donut pan with non-stick cooking spray; set aside.

In a medium bowl, whisk the flours, tapioca starch, coconut sugar, baking powder, baking soda, cinnamon, and salt together; set aside.

In a small bowl (I used the glass measuring cup with the juice in it) , stir the mango juice, coconut oil, flax egg, and vanilla extract together. Pour into the flour mixture and stir just until combined.

Spoon the batter evenly between the donut wells. Smooth the tops and bake for 15 minutes, or until a toothpick inserted in one comes out clean. Remove pan to a wire rack, and allow donuts to cool in pan for 5 minutes, and them tap them out onto a cooling rack to cool completely.

Chocolate Glaze: Place the vegan chocolate chips (I used mini chips) in a small microwave safe bowl. Melt the chocolate chips in 30 second increments. Stirring after each increment until the chocolate is melted and shiny. It only took me a total of 1 minute. I used a small dinner knife to coat the donuts. You can also carefully dunk them, but I made a huge mess doing it that way!