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Mandazi (coconut doughnuts): recipe illustration
Snacks & baking

Mandazi (coconut doughnuts)

Lightly sweet triangular doughnuts, flavoured with coconut and fried until golden. They are enjoyed at breakfast or as an afternoon snack, often with a milky tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

568 kcal per serving

Protein
11.6 g
Carbohydrates
64.7 g
of which sugars
22.5 g
Fat
27.9 g
Fiber
4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, baking powder, cardamom, salt and half of the sugar.
  2. Add the beaten egg, the coconut milk and the desiccated coconut, then knead until you get a soft dough that no longer sticks to your fingers.
  3. Cover and let it rest for 15 minutes at room temperature.
  4. Roll out the dough to 1 cm thick and cut diamonds or triangles about 8 cm across.
  5. Heat the oil in a saucepan to about 170 °C: a small piece of dough should rise to the surface and sizzle gently.
  6. Fry the mandazi in small batches for 2 to 3 minutes per side, until a nice golden colour.
  7. Drain them on kitchen paper, sprinkle with the rest of the sugar while still warm and serve straight away.

Variations and tips

Oven version. Arrange the mandazi on a baking-paper-lined tray and bake at 180 °C for 15 minutes, turning them halfway through.

Using what you have. If you don't have cardamom, replace it with a pinch of cinnamon or nutmeg.

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Original Ecomely recipe.