This Mango Donuts (Cream-Filled Brioche) recipe yields pillowy soft brioche fried donuts filled with mango cream and mango puree. These are made with fresh fruit and flavored completely naturally! These mango doughnuts are the perfect way to celebrate mango season and use up ripe mangoes.
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This donut recipe was born out of two things, it's mango season and it's been too long since I've made donuts! In the past I've made donuts filled with cream only, but when there's fruit involved I think it's only right to include some of the fruit in it's purer form for more natural fruit flavor. I also add a little fresh diced mango to the mango purée for filling the donuts to add texture and even more mango flavor. If you're a mango lover, these are definitely the donuts for you. The pastry cream recipe that serves as the base for the mango filling is adapted from Chef Iso. I adapted it to add concentrated mango puree and lighten it with whipped cream.
This is my first time garnishing a cream-filled donut in a sugar coating, and it's so easy and yummy. In the past I've done a crunchy caramel coating, like in these crème brûlée donuts, which would also be phenomenal here! If you like sugar-coated brioche, but don't want to fry I suggest my pistachio cream buns. They're a very similar dough to these, but baked instead of fried.
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Why you'll love this recipe
- These mango donuts are completely naturally flavored!
- This is a great recipe to use up fresh mangoes. You need 2 lbs of fresh mango to bring a punchy mango flavor to the fillings.
- The dough can be made with or without a stand mixer.
Ingredients
- All-purpose flour is the base of the brioche dough. You could also swap for bread flour, if needed.
- Butter and eggs enrich the dough. Egg yolk adds richness and structure to the filling.
- The donuts are risen with instant yeast.
- Granulated sugar sweetens the dough, the filling and the caramel.
- The overall flavor profile is balanced with kosher salt and vanilla extract.
- Whole milk is the base of the filling. 2% milk will also work here.
- Whipped heavy cream adds richness and fluffiness to the filling.
- Peanut oil (not pictured) is my choice for frying oil. You could also use vegetable or canola oil.
- Mango flavors the filling.
- Cornstarch thickens the filling.
- Citric acid or lemon juice brings out the tartness of the mango.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize these mango donuts to your liking:
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- No whipped cream — omit the heavy whipping cream and just use the mango pastry cream to fill the donuts.
- No waste square donuts — If you don't have a cookie cutter or don't want to have wasted dough scraps, roll the dough into a rectangle. Make three vertical cuts from the long side of the rectangle and two horizontal cuts from the short side to make a 4x3 grid of 12 square donuts.
- Store-bought dough — fry store-bought biscuit dough instead of making your own donut dough. Be sure to let the biscuit dough come to room temperature before frying.
- Mango glaze — follow the glaze instructions from these strawberry donuts, replacing the strawberry powder with mango powder or some of the cooked down mango puree.
- Mango curd — fill the donuts with mango curd in addition to or instead of the mango cream. Follow the curd recipe from this mango curd tart recipe, pouring the curd into a bowl to chill rather than the tart shell. Use after completely chilled.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make Mango Donuts Step-By-Step
Step 1: Whisk together the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter, water and vanilla extract. Once combined, turn the mixer to medium-low to knead for 10 to 15 minutes, or until the smooth dough passes the windowpane test. Do this by grabbing a small bit of dough and stretching it between your fingers. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading. If your dough looks too sticky, add up to 2 tablespoons more flour. Remove the dough to a lightly-greased bowl and cover. Proof for 1 hour, or until doubled in size.
Step 2: Place 1.5 lbs of the mango in a blender and blend until completely smooth. Dice the other .5 lb of mango in ¼-inch pieces and set aside. Pour the blended mango into a medium saucepan and cook over medium heat, stirring often, until reduced by half. This can take 15-20 minutes, depending on the strength of your burner. Set aside 1 cup (283g) of the puree for later. Add the diced mango to the rest of the puree (½ cup, 111g), a pinch of salt and citric acid or lemon juice, and cook 3-5 minutes more. Then set aside to cool and chill completely in the fridge while you prepare everything else.
Step 3: In the same medium saucepan, combine the rest of the cooked mango puree, milk and vanilla in a medium saucepan over medium heat until simmering. Remove from heat. Combine the granulated sugar and egg yolks in a medium bowl, whisk until light yellow and fluffy. Add flour and cornstarch and whisk. Slowly stream in warmed mango milk while whisking vigorously to prevent cooking the eggs. Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. Add the butter and stir to combine. Remove from the heat promptly and transfer to a heatproof bowl. Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill at least 1 hour or place over a bowl of ice to chill it faster.
Step 4: Line a large baking sheet with 12 4x4” parchment paper squares. Lightly grease OR flour your work surface. Punch down the dough and place it on the work surface. Roll out to ½-inch thick with a rolling pin. Using a 3 ¼ -inch round cookie or donut cutter, punch out as many donuts as you can. Reroll scraps to punch out more rounds, as needed. Carefully set each donut on an individual parchment square on the sheet pan. Cover the baking sheet with a towel or another inverted baking sheet, and proof for 30 minutes.
Step 5: Cover another large baking sheet with paper towels and set a wire cooling rack on top. Fifteen minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360°F, then lower the heat to medium/medium-high. Keep the oil within 10 degrees of 360°F. I used both a clip-on candy thermometer and an instant-read thermometer to double check the temperature throughout the frying process. Place 2-3 donuts in the oil at a time, carrying them one at a time by its parchment paper and release it into the oil away from yourself, removing the parchment as it falls. Take care not to burn yourself. Fry the donuts for 1-2 minutes on each side in the hot oil, turning the donuts with a slotted spoon or kitchen spider. Remove the golden brown donuts to the wire rack paper towel setup to drain and cool. Roll in granulated sugar mixed with a pinch of salt in a heatproof mixing bowl while the donuts are still just a bit warm.
Step 6: When the pastry cream is completely chilled, whip the ¾ cup heavy cream until stiff peaks form. Gently fold the whipped cream into the completely chilled mango pastry cream. Transfer to a large piping bag. Using a chopstick or very small knife, poke a hole in one side of each donut. Wiggle it back and forth a bit to open up the inside of the donut to make room for the cream. Once the donuts have cooled to room temperature and the mango cream and jam are ready, transfer the cream and jam to piping bags (fitted with a small round tip or just cut a small snip in the end of the bag). Fill each donut with some of the mango cream and some of the jam.
Top tips
- This can also be done without a stand mixer. Start the process in a large bowl and then knead on a clean work surface by hand.
- Peanut and vegetable oil are recommended for frying because they have a higher smoke point. Check the smoke point of the oil you want to use before frying. It should be at least 400ºF.
- Don't dredge the donuts in the sugar mixture while they are still super hot or the sugar will melt and the coating will look ugly.
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📖 Recipe
Mango Donuts (Cream-Filled Brioche)
Equipment
Ingredients
Brioche donuts
- 2 ½ cup + 2 tablespoon all-purpose flour (340g)
- 1 teaspoon instant yeast (4g)
- 1 ½ tablespoon granulated sugar (18g)
- 1 teaspoon kosher salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ¼ cup unsalted butter room temperature (56g)
- ½ cup warm water 110ºF-115ºF (4oz)
- 1 teaspoon vanilla extract
- ½ gallon peanut oil or vegetable oil
Mango filling
- 2 lb mango peeled and deseeded, divided (680g/1.5 lb puree plus 226g/.5 lb diced) or 30 oz (~3 cups kesar mango pulp)
- 1 ¾ cup whole milk (430g)
- 1 teaspoon vanilla bean paste or extract
- ½ cup granulated sugar (100g)
- 4 egg yolks
- 2 tablespoon flour (16g)
- 2 tablespoon cornstarch (24g)
- ½ teaspoon citric acid optional, or 2 teaspoon lemon juice
- 2 tablespoon unsalted butter
- ¾ cup heavy cream (175mL)
Other
- ¾ cup granulated sugar for rolling (93g)
- Pinch kosher salt
Instructions
Do ahead
- The pastry cream can be made 1-2 days ahead of time and stored in the refrigerator until ready to use, if desired.
Make the dough
- Whisk together the flour, yeast, sugar and salt in the bowl of a stand mixer*. Add the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter. Then add the warm water and vanilla extract.
- Once combined, turn the mixer to medium-low to knead for 10 to 15 minutes, or until the dough passes the windowpane test. Do this by grabbing a small bit of dough and stretching it between your fingers. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading. If your dough looks too sticky, add up to 2 tablespoon more flour.
- Remove the dough to a lightly-greased bowl and cover. Proof for 1 hour, or until doubled in size.
Start the mango fillings
- Place 1.5 lbs (680g) of the mango in a blender and blend until completely smooth. Dice the other .5 lb (226g) of mango in ¼-inch pieces and set aside.
- Pour the blended mango into a medium saucepan and cook over medium heat, stirring often, until reduced by half. This can take 15-20 minutes, depending on the strength of your burner. Set aside 1 cup (283g) of the puree for later. Add the diced mango to the rest of the puree (½ cup, 111g), a pinch of salt and citric acid or lemon juice, and cook 3-5 minutes more. Then set aside to cool and chill completely in the fridge while you prepare everything else.
Make the mango cream
- In the same medium saucepan, combine the rest of the cooked and mostly cooled mango puree, milk and vanilla in a medium saucepan over medium heat until simmering. Remove from heat.
- Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand or with beaters until light yellow and fluffy.
- Add flour and cornstarch and whisk until thoroughly combined and lightened even further.
- Slowly stream in warmed mango milk with a ladle while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined.
- Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5-10+ minutes. Add the butter and stir to combine. Remove from the heat promptly and transfer to a heatproof bowl or baking sheet.
- Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or 30 minutes if chilling on a sheet pan. While waiting on this to chill, feel free to move on to next steps and come back to finish this when you are ready to fill the donuts.
- When the pastry cream is completely chilled, whip the ¾ cup heavy cream until stiff peaks form. Gently fold the whipped cream into the completely chilled mango pastry cream. Transfer to a large piping bag and set aside until ready to fill the donuts.
Roll and cut
- Line a large baking sheet(s) with 12 4x4” parchment paper squares. Lightly grease OR flour your work surface.
- Punch down the dough and place it on the work surface. Roll out to ½-inch thick with a rolling pin.
- Using a 3 ¼ -inch round cookie or biscuit cutter, punch out as many donuts as you can. Reroll scraps
- Carefully set each donut on an individual parchment square on the sheet pan.
- Cover the baking sheet with a towel or another inverted baking sheet, and proof for 30 minutes.
Fry
- Cover another large baking sheet with paper towels and set a wire cooling rack on top.
- Fifteen minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360°F, then lower the heat to medium/medium-high. Keep the oil within 10 degrees of 360°F. I used both a clip-on candy thermometer and an instant-read thermometer to double check the temperature throughout the frying process.
- Place 2-3 donuts in the oil at a time, carrying them one at a time by its parchment paper and release it into the oil away from yourself, removing the parchment as it falls. Take care not to burn yourself.
- Fry the donuts for 1-2 minutes on each side, turning the donuts with a slotted spoon or kitchen spider. Remove to the wire rack setup to drain and cool.
- Roll in granulated sugar mixed with a pinch of salt while the donuts are still a bit warm.
Fill the donuts
- Using a chopstick or very small knife, poke a hole in one side of each donut. Wiggle it back and forth a bit to open up the inside of the donut to make room for the cream.
- Once the donuts have cooled to room temperature and the mango cream and jam are ready, transfer the cream and jam to piping bags (fitted with a small round tip or just cut a small snip in the end of the bag). Fill each donut with some of the mango cream and some of the jam. Garnish as desired.
Notes
Nutrition
Originally published 7/9/2026.
