Sweet & Tropical
These Sri Lankan Mango Coconut Donuts are basically a tropical hug in donut form. The dough itself is soft, fluffy, and just a little bit sweet—perfect for soaking up all that glaze. And the glaze? Ohhh, it’s a dreamy mix of mango purée, coconut milk, and powdered sugar that tastes like sunshine. To top it all off, a generous sprinkle of shredded coconut for that chewy, toasty finish.
Mango and coconut are total staples in Sri Lankan cooking—mango for that sweet, juicy brightness and coconut for, well, pretty much everything (milk, sambol, curries, you name it). So putting them together in a donut just makes sense. It’s like a little bite of home, but with a fun twist. Perfect for tea time, dessert, or honestly just when you need a mid-day pick-me-up.
Mango Coconut Donuts
Description
A tropical Sri Lankan dessert: fluffy donuts dipped in mango glaze and topped with coconut.
Ingredients
For the Donuts:
For the Glaze:
For the Topping
Instructions
- Mix yeast with warm water until foamy. In a large bowl, combine flour, sugar, salt, eggs, butter, and the yeast mixture. Knead until smooth and let rise until doubled (about 1 hour).
- Roll out the dough and cut into donut shapes. Place on a tray, cover, and let rise again for about 30 minutes.
- Heat oil to 350°F (175°C) and fry donuts until golden on both sides ( about 2-4 mins each side). Drain on paper towels.
- Whisk mango purée, powdered sugar, coconut milk, and a pinch of salt until smooth.
- Dip donuts in the glaze and sprinkle with shredded coconut. Enjoy warm!
