Mango Berliner

Recipe created by Chef Dennis

Your orders are going to be lined up for this one!

Recipe Ingredients

Ingredient Weight
For the Donuts:
Pillsbury™ Donut Mix 1 kg
Water 350 g
Milk 150 g
Yeast 50 g
Butter 100 g
For mango cream
Mango Puree 200 g
Pillsbury™ Ivory Whipped Cream 200 g


  1. Add water, milk, premix, yeast and butter in a planetary mixer
  2. Mix on low speed for 3 minutes and then on high speed for 3 more minutes or till gluten develops in the dough.
  3. Rest it for 10 minutes and then divide the dough into balls of 45 g each.
  4. Round it up and keep it for proofing for at least 45 mins until they double in size.
  5. Heat the oil at 170° C and fry on both the sides.
  6. Let them cool down.
  7. Now, pipe the same with the stiff mango cream.
  8. You could also apply some apricot jam and sprinkle with icing sugar.