The bright colour of these beauties will have your guests asking for the recipe.
Recipe by Leila Saffarian
Photography by Dylan Swart
- 500g (½ packet) vetkoek mix
- 45ml (3 tbsp) sugar
- 375ml (1½ cups) lukewarm water
- 1 mango, peeled, pip removed and chopped
- 30ml (2 tbsp) icing sugar
- vegetable oil, for frying
- To serve
- runny honey
- dried mango strips
- icing sugar, to dust
- fresh coconut shavings
Combine the vetkoek mix, sugar and lukewarm water in a large bowl. Mix well to form a dough and knead for 1 minute.
Cover with a tea towel and set aside to rise slightly, about 20 minutes.
Place the mango in a blender, add the icing sugar and blitz to form a purée. Set aside.
Heat the oil in a deep-fat fryer. Form 20 – 25 golf ball-size doughnuts and fry in batches until golden, 3 – 4 minutes. Drain on paper towel.
To serve, drizzle doughnuts and mango strips with honey, spoon mango purée over the doughnuts, dust with icing sugar and add shaved coconut.