For the Toasted Coconut Baked Donuts:

1. Preheat the oven to 350F. Add the Aquafaba to a standing mixer and beat over medium-high speed for 7 minutes, until it is white and foamy. Add in the Cream of Tartar, and beat for another 3-5 minutes until stiff and fluffy. (Note: You can also use a handheld electric mixer for this step).
2. In the meantime, add the Almond Flour, Oat Flour, Tapioca Starch, Coconut, and Salt to a large bowl and whisk well.
3. In a separate small bowl, whisk the room-temperature Non-Dairy Milk, melted Toasted Coconut Butter, Coconut Sugar, and Vanilla Extract together. Add this to the dry ingredient mixture and stir well; the batter will be thick.
4. Once the Aquafaba is ready, fold half of it into the batter (it will deflate, don’t worry!). Once this is evenly incorporated, repeat with the remainder of the Aquafaba. The batter should now be significantly larger, wetter, and lighter.
5. Quickly spray a silicone muffin tin (otherwise it will stick!) with a nonstick cooking spray, and evenly distribute the batter across 12 donut molds. I started with a heaping 1/4 cup of batter and went from there.
6. Bake in the oven for 25-27 minutes, until a toothpick comes out cleanly. Let sit in the tray for 5 minutes, then remove to a baking tray and let cool completely. Top as desired, and store leftovers in a container with a loose-fitting lid for up to 5 days.

For the Mango Glaze:

1. Add all ingredients to a high-speed blender and process until smooth.
2. Pour into a medium saucepan over high heat; once simmering, reduce the heat to a medium and cook for 5-7 minutes, until thickened. Whisk the mixture continuously to ensure nothing sticks to the bottom of the pan.
3. Next, pour the “glaze” into a medium bowl. “Dunk” the top half of each Donut into the glaze, return to the cooling rack, and drizzle with Salted Caramel Sauce. (Note: as this is not a traditional frosting recipe, it will seep into the Donuts with time. I would recommend serving immediately after glazing)