When everyone else is posting pictures of pumpkin food, this may look out of place this time of the year.
But it’s still hot in Bangkok, and I continue to crave for the flavors of tropical fruits.
I don’t have a green thumb, but my mint is doing very well.
It’s so nice to be able to use herbs that I grow myself.
Chopped fresh mint was added to the donut batter.
This is my donut pan from the U.S.
Yes, it traveled with me from Minnesota.
(They do sell donut pans here in Bangkok in case you are wondering.)
But there was a little issue with the pan.
It was a bit too big for my oven.
After trying different angles, I figured with this angle I was able to completely close the oven door.
I just needed another pan to support it at the bottom.
For the mango glaze I combined 100% mango powder, powdered sugar, and lemon juice.
This was sweet (but not too sweet), tart, and full of mango flavor.
So good!
The donuts did not get the brown color or the firm texture I wanted, unfortunately.
I suspect it might have resulted from… there was another pan below when baked, the oven was not fully pre-heated, or/and I didn’t mix the batter well enough.
They still tasted good though.