Ingredients:

• 400 g (about 2 cups) mango purée, at room temperature
• 3 large eggs, beaten, at room temperaure
• 1/2 cup coconut palm sugar or raw sugar
• 1/4 cup unrefined coconut oil or unsalted butter, melted
• 250 g (about 2 cups) almond flour
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup raw sugar (or finely shredded coconut flakes)
• 1/2 teaspoon ground ginger, optional

Directions:

1. Preheat oven to 350 degrees F (180 C). In a large mixing bowl, combine mango, sugar, and eggs.  Blend together with an electric mixer.  Add vanilla and coconut oil and mix again.  In a separate medium mixing bowl, whisk together almond flour, baking powder, and salt, making sure no lumps remain.
2. Add dry mixture to wet mixture and blend with mixer until smooth.  To a greased mini donut pan or mini muffin tin lined with paper muffin liners, add batter.  (For mini donuts, it works well to transfer the batter to a plastic zip-top bag with one corner cut off to squeeze batter into the donut molds.)
3. Bake muffins and/or donuts at 350 degrees F (180 C) for 18 to 24 minutes, monitoring closely so that middles test done before bottoms get too dark.  Let the muffins and donuts cool completely for several hours (or overnight, loosely covered).  The tops should be moist when cool.  Whisk together 1/2 cup sugar with ground ginger. Dip donuts and muffins in ginger-sugar mixture (or coconut flakes).