Mango Lassi Donuts

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  • PASTRY CREAM: in a saucepan, whisk together the sugar, cornstarch and salt. Then whisk in the yoghurt, eggs and butter. Place over medium heat, whisking constantly.  Bring to a boil and let bubble for about 1-2 minutes. Then transfer to a bowl, cover the surface with cling film and refrigerate for about 2 hours.
  1. CURD: Blend together the mangoes, sugar, lime juice, salt, until smooth. Add the egg yolks and blend until smooth. Strain into a medium saucepan, and dispose of the pulp. Straining might take a while, but make sure you do it or the curd will end up pulpy.
  2. Heat the over low heat, whisking frequently. When you see a few large bubbles form (around 75ªC, remove from the heat and whisk in the chunks of butter, one by one, until combined.
  3. Transfer to a clean tray to cool and then in the fridge for a couple hours until completely set..


    1. In a large bowl, add the warmed milk, sugar and yeast.  Whisk and let sit for about 5 minutes to let the yeast bloom.
    2. Add the eggs and vanilla. Whisk to combine.  Add the flour and salt.  Stir to combine. Then add the butter and mix until smooth. Cover with a cloth until doubled in size. 
    3. Punch dough down slightly.  Divide the dough into 70g balls, roll tightly.  Transfer the rolls to individual squares of parchment on a tray and cover, let rise until doubled in size.
    4. Heat oil to 170ºC.  Add the doughnuts to the oil and remove the parchment right away. Fry doughnuts on each side until golden brown. 
  • Cardamom sugar: mix the sugar and cardamom together
  1. Cut a slit in each of the doughnuts in the middle using a sharp knife.  Fill each doughnut, one half with the pastry cream and the other with mango curd.  Top with chopped pistachios