Sweet & Spicy
- 15m Prep Time
- 5m Cook Time
- 50m Ready In
A sweet and spicy doughnut topped with a homemade mango-habanero hot sauce. The tropical fruit pairs perfectly with the heat of the pepper, creating a unique dessert.
Ingredients
- 59.1 ml habanero or jalapeño seeded and minced
- 1 medium mango cubed
- 118 ml rice wine vinegar
- 177 ml superfine sugar
- 14.8 ml lime juice freshly squeezed
- 14.8 ml lime zest freshly grated
- cake dough of choice
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.3 mg
- Iron: 0.28 mg
- Magnesium: 17.7 mg
- Phosphorus: 25.2 mg
- Potassium: 295 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml rice wine vinegar
- 177 ml superfine sugar
- cake dough of choice
Prepare
- 59.1 ml habanero or jalapeño, seeded and minced
- Cube 1 medium mango
- 14.8 ml lime juice, freshly squeezed
- 14.8 ml lime zest, freshly grated
Let's Cook
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Step 1.
In a small pot over medium-low heat, stir together 1 tablespoon of the seeded and minced habanero or jalapeño, the cubed mango, 3/4 cup superfine sugar, 1/2 cup rice wine vinegar, 1 tablespoon lime juice, and 1 tablespoon lime zest. Simmer for about 5 minutes, stirring occasionally, until the mixture becomes slightly syrupy and thickens slightly.
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Step 2.
Transfer the mango-habanero mixture to a blender and blend until completely smooth. Cover the blender or a bowl with plastic wrap and refrigerate the hot sauce until needed, at least 30 minutes.
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Step 3.
Prepare the cake dough of your choice according to its recipe, adding the remaining 3 tablespoons of seeded and minced habanero or jalapeño at the same time as the sugar. Fry or bake the doughnuts as directed, then allow them to cool completely on a wire rack.
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Step 4.
Once the doughnuts are cool and the hot sauce is chilled, frost each doughnut with the cooled hot sauce. Serve immediately or store in an airtight container.