Moreish mango doughnuts recipe

method

• Create a hole (on the side in the middle) in the doughnut using the handle end of a spoon.
• Stir the alphonso mango and passionfruit icing with a spoon, then place half into a piping bag and snip off the end of the bag.
• Pipe the icing into the holes you have created in each doughnut to fill them.
• Take the remaining icing and place into a microwavable bowl.
• Warm in the microwave for 15 seconds and give it a stir.
• Repeat this process in 15 second intervals until the icing has a runny consistency (around 55°C and usually takes around 45 seconds).
• Take a doughnut and dunk it into the warmed icing to fully cover one side.
• Place on your work surface icing side up.
• Repeat this step until all your doughnuts are covered.
• Stir the creamy vanilla icing with a spoon and place equal amounts into three different bowls.
• Squeeze the three different Rainbow Dust ProGels into each bowl to achieve the colour you like, making sure you don’t exceed the maximum dosage.
• Snip off the end of three piping bags and insert the nozzles (we have used open star 21, open star 44 & open star 74).
• Pipe each colour onto the doughnuts in turn.
• Each nozzle will allow you to achieve a different style of piping.
• Finish the doughnuts by adding hundreds and thousands and a spray of Rainbow Dust golden belle sparkle dust.
• Recipe courtesy of Rainbow Dust.