Mango Kale Donuts
Yes, I know. The title doesn’t entice you to run to your kitchen to bake donuts. Trust me though. You’ll be glad you did.
Ever since I made the kale chips, I’ve had this wild infatuation with all things kale. I went out and purchased a huge bag of it and have since made sautéed garlic kale and pasta for dinner, MORE kale chips and plain sautéed kale as a side dish. The Hero is concerned. Imagine his face when I said “I’m going to make kale donuts tonight.” Screwed. Up.
But that didn’t stop me. I knew it could be good and I trusted my instincts. I had to make a kale smoothie to replace the milk in my favorite donut recipe. I’ve been leery of messing with proportions because I’m scared of what will come out of the oven and I hate throwing things away. I’m a perfectionist when it comes to food.
I was going to go all out and make a plain kale smoothie, but I remembered I had a bag of frozen mango in the freezer and figured going in slowly to the healthy junk food revolution was the best way to go. I found a concoction that inspired me for the smoothie part of the recipe.
Then I got bold. I felt like I could change EVERYTHING in the recipe and see what happened. Throw caution to the wind and experiment. I came back to my senses though and decided this run would be with the smoothie substitution. Next time, I’ll try something new.
The final product was a surprise. Even Mikey The Hero liked them. Next time I’m considering adding a mango glaze. But for now, we’ll stick to the plain version. For The Hero.
Kale Mango Donuts
adapted from King Arthur Flour
For the smoothie mixture:
- 2 ounces kale
- 3 ounces mango
- 1½ cups milk, divided
- 1 teaspoon sugar
For the donuts:
- ¼ cup butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 2⅔ cups all-purpose flour
Preheat the oven to 425°F. Prepare donut pan, if necessary.
Make the smoothie:
Blend the kale, mango, 1 cup of milk and sugar in a blender. Measure out ½ cup of the mixture and blend with remaining ½ cup of milk. Set aside.
Make the donuts:
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, ginger, cinnamon, salt, and vanilla.
Stir the flour into the butter mixture alternately with the smoothie mixture, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the donut wells, filling the cups about ¼: shy of the rim.
Bake the donuts for 10 minutes, or until they’re a pale golden brown.
Remove them from the oven, and let them cool for a couple of minutes. Let cool completely on a wire rack.
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