• 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.