Mango Spice Doughnuts

Island Spice!

Everyone knows I have been on a mango kick lately. It all started with my Jamaican Jerk Fried Chicken with Mango Chutney and then I went on to create my Mangolicious Shrimp Tacos.

I decided to take my spice cake recipe and turn it into mango doughnuts. The fresh mango puree is the key to these doughnuts. I also added allspice and Saigon cinnamon to kick up the spice!

These doughnuts are so light, spicy and fluffy. It’s like eating a piece of thanksgiving pie.

I allow the doughnuts to rest for about 5 minutes in the doughnut pan, then I move them to a rack and it’s time to dip baby dip. This is one time, you can double dip and not get in trouble.

Yes people, I decided to heat the glaze up in the microwave for about 1 minute, this allows the glaze to be dippable. If you are using this glaze for a cake do not microwave. This is the first dip.

Look what happens when we double dip!

Enough already, bite me!

Mango Spice Doughnuts with Double Cream Mango Glaze

1 ½ c. mango puree (recipe below)

3 large eggs

1 ½ c. brown sugar

½ c. vegetable oil

1 tsp. cinnamon

½ tsp. allspice

1 tsp. vanilla

1 tsp. salt

1 ½ tsp. baking powder

1 ¾ c. flour

Nonstick cooking spray

Doughnut pan

Directions:

Add all ingredients to a mixing bowl except flour. Mix well until smooth. Add flour and mix until combined. Pour mixture into a freezer bag, snap off the end and pipe into doughnut mold that has been sprayed with nonstick cooking spray.

Bake at 350 degrees for 15-18 minutes.

Remove from oven allow doughnuts to cool 5 minutes in pan. While doughnuts cool in a shallow bowl heat 2 cups of mango glaze in the microwave for about 1 minute, whisk well.

Remove doughnuts from pan and dip in glaze. Allow to cool 5 minutes and dip again in glaze. Enjoy.

Mango Puree

2 mangoes, diced or 2 c. frozen mango, defrosted

1/4 c. confectioners’ sugar

Makes 3 c. of mango puree

Blend and puree until smooth.

Mango Cream Cheese Glaze

½ c. mango puree

1 pack of cream cheese, room temperature

1 stick of butter, room temperature

3-4c. Confectioners’ sugar

1 tsp. vanilla