Mango doughnuts

May 26, 2016 (Last Updated: January 11, 2019)

The bright colour of these beauties will have your guests asking for the recipe.

Recipe by Leila Saffarian
Photography by Dylan Swart

Mango doughnuts

Serves: 20 – 25 mini doughnuts
Cooking Time: 40 mins


  • 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.

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