Mango Sago Donuts

Instructions

Mango Sago Base (do this first as chilling it will take a couple hours or overnight)

1. Cut up 1 mango and pour the chunks into a blender with the coconut milk, evaporated milk, condensed milk, and cornstarch
2. Blend until smooth
3. Strain the mixture into a small saucepot and place over medium heat
4. Continue to stir the mixture until the cornstarch activates and it begins to thicken (~10-15 minutes)
5. Once it has thickened, pour the mixture into a bowl and cover with plastic wrap
6. Chill in the fridge until completely cool and thickened (overnight is best as this will thicken it to a consistency suitable for piping into the donuts)

Sago

1. Pour the water into a pot and heat over medium high heat until boiling
2. Then pour in the sago and stir to ensure there are no clumps and none of the sago sticks to the bottom of the pot
3. Simmer for 15-20 minutes or until almost all of the sago balls are completely translucent throughout
4. Strain out the water from the sago and wash the sago pearls under cold water
5. Leave the sago pearls to sit in a bowl of cold water until the mango base has cooled and it is time to fill the donuts

Donuts

1. In a large bowl combine the wet ingredients (milk, egg yolks, and melted butter)
2. In a small bowl combine the dry ingredients (flour, yeast, sugar, baking powder, and salt)
3. Slowly add the dry ingredients from the small bowl, into the wet ingredients in the large bowl and mix until the dough is formed
4. Continue to knead the dough for another 10 minutes or until it is no longer sticky (this is a pretty wet dough, but if after 10 minutes the dough is too sticky to touch, add an additional 1/4 cup of flour)
5. Transfer the dough to a well oiled bowl and cover with plastic wrap
6. Allow the dough to proof for ~1 hour or until doubled in size
7. Turn out the dough onto a lightly floured surface and roll until about 1/2 inch thick
8. Cut out 4 inch rounds from the dough and place on a lined baking tray
9. Once all the rounds are cut, cover the baking tray with plastic wrap and allow to proof again for 30 minutes
10. Pour vegetable oil into a pot (enough to reach about 3 inches from the bottom of the pot) and heat to 350F
11. Once the donut rounds are done proofing, fry each donut, two at a time, in the hot oil. ~1-2 minutes each side or until golden brown
12. Once the donuts are done frying and are still hot, roll the donuts in some granulated or powdered sugar if desired
13. Allow the donuts to cool completely before attempting to fill

Assembly

1. Once the donuts and mango base are cool, remove the mango base from the fridge and pour in the sago (strained out of the cold water) and mix to combine
2. Fill a piping bag with the mango sago mixture
3. Take a donut, cut a small hole into the middle of it, and pipe in the mango sago filling
4. Repeat for all the donuts