DessertsIndian-FusionMedium

Air Fryer Mango Lassi Donuts

Name: Air Fryer Mango Lassi Donuts
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 6 servings
Cuisine: Indian-Fusion
Ingredients: 1½ cups (180 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (1 g) ground cardamom; ¼ tsp (1½ g) kosher salt; ¾ cup (170 g) plain Greek yogurt, at room temperature; ⅓ cup (80 g) mango puree (fresh or frozen), thawed if frozen; 1 (50 g) large egg, at room temperature; ½ tsp (2½ ml) vanilla extract; ⅓ cup (80 ml) pure maple syrup; ¼ cup (60 g) plain Greek yogurt; 1 lime, zest only; ¼ cup (30 g) roasted unsalted pistachios, finely chopped (optional); edible gold leaf or dust (optional)

From the MyKitchenBank Kitchen

Soft, pillowy donuts infused with the tropical flavors of mango and cardamom, finished with a maple-yogurt glaze that echoes the creamy lassi. These air-fried pastries deliver the taste of an Indian mango lassi drink in donut form—no deep frying required.

Prep: 20 min
Cook: 16 min
Wait: 15 min
Total: 51 min
Makes: 12 donuts (about 6 servings)

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Ingredients

6 servings

For the donuts
1½ cups (180 g) all-purpose flour
1½ tsp (7 g) baking powder
½ tsp (1 g) ground cardamom
¼ tsp (1.5 g) kosher salt
¾ cup (170 g) plain Greek yogurt, at room temperature
⅓ cup (80 g) mango puree (fresh or frozen), thawed if frozen
1 (50 g) large egg, at room temperature
½ tsp (2.5 ml) vanilla extract
For the glaze
⅓ cup (80 ml) pure maple syrup
¼ cup (60 g) plain Greek yogurt
1 lime, zest only
For serving
¼ cup (30 g) roasted unsalted pistachios, finely chopped (optional)
edible gold leaf or dust (optional)

Equipment (9)

Air fryer (4-quart or larger capacity)
Two silicone donut molds or two 6-cavity donut pans
Large mixing bowl
Medium mixing bowl
Whisk
Electric mixer (optional but helpful)
Measuring cups and spoons
Piping bag with round tip (or squeeze bottle)
Wire rack

Steps

Before you start

Preheat the air fryer to 350°F (175°C) for at least 5 minutes
Have two silicone donut molds or two 6-cavity donut pans ready
Measure and combine all wet ingredients in a small bowl ahead of time
Read through the recipe completely so you understand the two-batch baking process

1
Combine dry ingredients
- In a large mixing bowl, whisk together 1½ cups (180 g) all-purpose flour, 1½ tsp (7 g) baking powder, ½ tsp (1 g) ground cardamom, and ¼ tsp (1.5 g) kosher salt.
- Set aside.
- This mixture forms the foundation of your donut structure.
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Ready when: dry ingredients combined into a uniform mix
Tip: Sift the flour if it's lumpy to ensure even distribution of the leavening agents.
2
Mix wet ingredients
- In a medium bowl, whisk together ¾ cup (170 g) Greek yogurt at room temperature, ⅓ cup (80 g) mango puree (thawed if frozen), 1 large egg at room temperature, and ½ tsp (2.5 ml) vanilla extract until completely smooth and well combined.
- The mixture should look vibrant orange-gold.
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Ready when: wet ingredients are completely homogeneous with no streaks
Tip: Cold ingredients can create lumpy batter; letting yogurt and egg sit at room temperature for 30 minutes produces the fluffiest donuts.
3
Combine wet and dry
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined.
- The batter will be thick and slightly lumpy—this is correct.
- Do not overmix, as this develops gluten and results in dense donuts.
- The batter should look like thick cake batter.
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Ready when: no streaks of dry flour visible; batter holds together
Tip: Stop folding as soon as you see no dry flour—overworking the batter by even 5–10 extra strokes will toughen the crumb.
4
Fill donut molds
- Transfer the batter to a piping bag fitted with a round tip (or use a squeeze bottle).
- Pipe the batter evenly into two silicone donut molds or 6-cavity donut pans, filling each cavity about three-quarters full.
- You should have enough for 12 donuts total.
- Gently tap the mold on the counter once or twice to release air bubbles.
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Ready when: molds filled evenly with no overflowing batter
Tip: If you don't have a piping bag, a small zip-top bag with one corner snipped works perfectly. Fill it only halfway so you can control the pressure.
5
Air fry first batchOven 350°F / 175°C
- Place the first filled donut mold into the preheated 350°F (175°C) air fryer basket.
- Air fry for 8 minutes, checking at the 6-minute mark.
- The donuts are ready when the tops are lightly golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Do not overbake, or they will be dry.
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Ready when: tops are golden brown and toothpick comes out with moist crumbs, not wet batter
Tip: Air fryers vary in intensity; watch your first batch closely. If your air fryer runs hot, reduce the time to 7 minutes next time.
6
Cool first batch
- Immediately turn the donuts out onto a wire rack to cool.
- They will firm up as they cool.
- Let them rest for 5 minutes.
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Ready when: donuts are cool enough to touch and have firmed up slightly
Tip: Cool on a rack rather than a plate so air can circulate underneath and prevent them from becoming soggy.
7
Air fry second batchOven 350°F / 175°C
- Repeat Step 5 with the second filled donut mold.
- This second batch will air fry for 8 minutes at 350°F (175°C).
- Turn out onto a wire rack and let cool for 5 minutes.
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Ready when: tops are golden brown and toothpick comes out with moist crumbs
Tip: While the second batch cooks, you can start preparing the glaze so it's ready when the donuts finish cooling.
8
Make maple-yogurt glaze
- In a small bowl, whisk together ⅓ cup (80 ml) pure maple syrup, ¼ cup (60 g) plain Greek yogurt, and the zest of 1 lime until smooth and pourable.
- The glaze should coat the back of a spoon and drip slowly.
- If it's too thick, whisk in a teaspoon of water at a time until it reaches the right consistency.
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Ready when: glaze is smooth, homogeneous, and pourable
Tip: The lime zest adds a bright note that balances the sweetness of the maple; don't skip it.
9
Dip donuts in glaze
- Working with one donut at a time, dip the top into the maple-yogurt glaze, allowing excess to drip off, then place it back on the wire rack to set for 2 minutes.
- Repeat with all 12 donuts.
- The glaze will thicken slightly as it cools and clings to the donut.
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Ready when: glaze is no longer glossy-wet but still soft to the touch
Tip: If the glaze becomes too thick as it sits, warm it gently over low heat for 10 seconds or whisk in a drop of water.
10
Garnish and serve
- While the glaze is still soft, sprinkle the tops of the donuts with finely chopped roasted pistachios if using.
- Edible gold leaf or dust is optional but adds an elegant touch.
- Serve the donuts within a few hours while they're still tender and the glaze is set but soft.
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Ready when: garnishes are adhered to the soft glaze
Tip: The pistachios add a subtle nuttiness and a visual nod to Indian dessert traditions; they're highly recommended but optional.

Good to know

Tips

These donuts contain no eggs, can be made dairy-free if you use coconut yogurt instead of Greek yogurt.
For a creamier interior, slightly underbake by 30 seconds—they will continue to cook as they cool.
Mango puree from frozen mango chunks (blended smooth) can be made fresh in 2 minutes; thaw if using store-bought frozen mango puree.
The cardamom flavor develops more as the donuts cool, so they taste even better at room temperature or slightly warm rather than straight from the fryer.

Make ahead

Prepare the dry ingredient mixture up to 2 days ahead; store in an airtight container. Mix the wet ingredients and combine just before air frying for the best rise and texture.

Storage & reheating

Store cooled glazed donuts at room temperature in an airtight container for up to 2 days. For longer storage, wrap individual donuts tightly in plastic wrap and freeze for up to 2 weeks. Reheat thawed donuts briefly in a 300°F (150°C) oven for 3–4 minutes to restore softness. Do not refrigerate, as the donuts will dry out and the glaze will harden excessively.

Substitutions

mango puree (fresh or frozen) → banana puree (same amount) or canned peach puree. Banana will create a milder, more neutral flavor; peach will add a subtle tartness. Both work well with cardamom and the maple-yogurt glaze.
plain Greek yogurt → sour cream or whole-milk plain yogurt (use 0.75 cup / 170 g). Sour cream will add slight tang; regular yogurt will produce slightly less dense donuts due to lower protein. Both are acceptable.
ground cardamom → ⅜ tsp ground cinnamon or a pinch of ground ginger. Cinnamon creates a warmer, more familiar spice note; ginger adds heat and complexity. Either can replace cardamom, though cardamom is closest to the lassi flavor profile.
pure maple syrup → honey or agave nectar (same amount). Honey will create a slightly thicker glaze with a distinct flavor; agave is more subtle. Both pair well with yogurt and lime.