Mango Doughnuts with Mango Cream Frosting

This recipe of Mango Doughnuts with Mango Cream Frosting is an all time favorite of my elder daughter, Zoey. It is extra special to her because it combines her three food loves: doughnuts, mangoes and chocolate. The healthy ingredients going in the recipe makes it special for me, giving me the mother’s satisfaction of feeding wholesome snack whenever she craves for a dessert.

Doughnut is obviously favorite for kids and adults alike. Traditional doughnuts are fried dough rings. Here, I present a recipe for its healthy counterpart, a baked doughnut made with a cake batter, also called a cake doughnut. This recipe of Mango Doughnuts is made with a combination of whole wheat flour and oats flour. It is flavored with cardamom and  sweetened with brown sugar and mango puree. The mango cream frosting is made using heavy whipped cream with boora sugar instead of icing sugar generally used for making frostings.

Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. One cup of mango provides about a quarter of the daily target for vitamin A, a nutrient that’s essential for proper functioning of the immune system.

Baking with whole wheat flour is healthier, mainly due to the fiber content, which will help stabilize blood sugar levels when consuming sugary pastries. Additionally, dietary fiber prevents constipation, lowers blood cholesterol and promotes weight loss. There is more nutritional value in whole-wheat flour than white flours. It contains more vitamins such as B1, B3 and B5. White flours have the same vitamins but lower in content due to the refining process.

Oats is a low-calorie food which slows digestion and makes you feel full longer. Thus, reducing your cravings and helping you shed a few pounds. They are loaded with dietary fiber and the antioxidants which are beneficial for heart disease and help lower the bad cholesterol. Being rich in fiber, oats helps in regulating bowel movements and hence prevents constipation. Since oats help stabilize blood sugar and reduce risk of type-2 diabetes, diabetics should consume oats regularly. They are also a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure.

Brown sugar is totally free of chemicals, unlike white sugar. It is because brown sugar contains molasses which is composed of essential minerals like calcium, iron, magnesium, potassium and phosphorous. This provides your body with important minerals. The potassium found in molasses, helps in relaxing the uterine muscles and eases contractions that occur during menstruation. Brown sugar is regarded to be very good for women to recover fast after delivery. People suffering from asthma and other respiratory problems are recommended to replace white sugar with brown sugar. The consumption of brown sugar will prevent asthma and fight against other allergic reactions.

These Mango Doughnuts are light and fluffy just the way a doughnut should be. The mango cream frosting and chocolate sauce are a perfect accompaniment and is surely a treat for all mango lovers. The doughnuts pair up well with a hot cup of tea or coffee for adults. For kids, they make a great party hit and are loved anytime of the day.

STEPS FOR MAKING MANGO DOUGHNUTS WITH MANGO CREAM FROSTING:

Steps for Making Mango Doughnuts:

STEP 1: Preheat the oven to 170 degree Celsius.

STEP 2: Sieve the dry ingredients: Whole wheat flour, oats flour, baking powder, baking soda, salt and cardamom powder 3-4 times.

STEP 3: In a large bowl, add mango puree, olive oil, curd, vanilla extract and brown sugar.

STEP 4: Whisk all the wet ingredients to obtain a smooth mixture.

STEP 5: Fold in the dry mix to get a batter. The batter should be slightly thicker than cake batter. Do not over-mix.

STEP 6: Grease the doughnut pan with some oil. Pour the prepared batter with help of a small spoon or a piping bag.

STEP 7: Insert the prepared doughnut tin into the oven in the middle rack and bake for 15-20 minutes or until the skewer comes clean.

Steps for Mango Cream Frosting:

STEP 8: Beat the chilled whipped cream and powdered boora sugar till smooth and you get stiff peaks. Fold in the cold puree of one mango to obtain a nice yellow color. Chill the mixture for about half an hour.

STEP 9: Remove the baked doughnuts from the pan after 5 minutes and let them cool down completely.

STEP 10: Dip the prepared doughnuts in mango cream and lift them gently. You may also apply the cream using a spoon.

STEP 11: Decorate the cream dip doughnuts with chocolate sauce. Serve immediately or chill the doughnuts to let the cream harden and enjoy them with a warm cup of coffee.

RECIPE NOTES:

1. The amount of brown sugar in the doughnuts recipe may be adjusted depending on the ripeness of mangoes. I used medium sweet mangoes. Brown sugar may be omitted if you prefer less sweetness.
2. If baking with egg, replace ¼ cup curd with one egg in step 3. The remaining ¼ cup curd to be used as it is.
3. Adjust amount of mango puree in the frosting as per your taste. This recipe yields a frosting rich in mango flavor immensely loved by all mango lovers. If you prefer a whiter frosting, just add a little puree for a tinge of mango taste in the frosting. You may skip the puree altogether depending on your preference.
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