mango tea + kiwis

If you live in the Eastern portion of the United States, I'm sure you've noticed what a mild winter we're having thus far. These warm temps and tropical humidity inspired me to create a doughnut that belongs in the heat of the summer. Mango Kiwi Tea!

As I have become more experienced in making doughnuts, I have become more adventurous in the ingredients I use. I am trying to use different fruits and toppings, things that most people wouldn't expect to be a part of a doughnut. While kiwis aren't exactly the craziest, most out of the box fruit, I figured it might be a good start to become more comfortable with ingredients that I do not regularly work with.

I'll begin with a short backstory. My mom loves tea. My dad loves tea. Cold, unsweet tea with two splendas mixed in for my mom or two sweet n' lows for my dad. When we go out to eat, they're always asking for the yellow sugar packets and the pink sugar packets. All the time. Tea is their favorite drink, but sometimes it gets boring and they want to mix it up. To add a bit of flavor to their teas, they buy Torani flavor syrups.

To prepare for this recipe, I had bought the kiwis. My only problem was that I had no clue what to add to the recipe. I wanted to keep it tropical but we didn't have any other "exotic" ingredients to pair with. My mom saw my frustration and suggested mango syrup, which we had due to their love of tea. When I found the syrup, it wasn't just mango, it was mango tea. I dropped a bit on my finger to taste because I was worried the tea flavor wouldn't work, but it totally did. I knew I could use this as a glaze because it was the perfect texture, all it needed was powdered sugar and a doughnut to dip it in! The kiwi filling paired perfectly with the mango tea flavor and the Kiwi Mango Tea Doughnut was born.

Here's the recipe:

This doughnut uses the basic foundation doughnut dough recipe that can be found here.

for the kiwi filling:

7 peeled and sliced kiwis
3 tbsp granulated sugar
2 tbsp corn starch

Combine the kiwis and sugar in a food processor and puree. Remove the mixture from food processor and cook in a medium sized pan on medium high heat until bubbly. When bubbles begin to form, scoop a small portion of the filling into a separate bowl and add the cornstarch. Mix until it is smooth and then add it back to the pan. Continue cooking until it becomes a bit thicker, about 10 minutes. Remember to mix constantly. Take the filling off of the heat and transfer to another bowl. Cover with plastic wrap or lid and place in fridge until ready for use. It will thicken up more as it cools. When ready to use, fit a pastry bag with a coupler and filling tip. Fill the pastry bag with kiwi filling and fill the centers of the doughnuts.

for the mango tea glaze:

3 cups powdered sugar
1/4 cup mango tea syrup (Torani or any mango flavored syrup you prefer)

Mix the sugar and syrup until smooth, dip the doughnut tops in after filling the doughnut. Garnish with fresh kiwi slices if you would like.

If you'd like to print this recipe and make your own, click here!

There you have it! 'Til next time,