Mango Madeleines

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Tender mango madeleines are fragrant and lightly sweet treats for tea time, baby showers, or packing into lunch boxes. They’re easy to make, but feel so fancy.

Both of my kids have loved mango ever since they were little. Juicy pieces cut from the cheeks for my older son, while my younger son adored gobbling up “cakies”. Or rather, mango madeleines.

His madeleine obsession isn’t rooted in the flavor or texture, but rather it stems from a madeleine-only cookbook I have, which he asked us to read over and over when he was 2, as though it was The Runaway Bunny.

All these years later and he still loves madeleines, and I’m more than happy to continue making them. What’s not to love about a tender mini cake filled with sweet mango and fragrant cardamom?

Madeleines are actually quite easy to make, despite their snobbish reputation. Go ahead, grab that forgotten pan from your cabinet and make these sweet cookie cakes!

Ingredients for mango madeleines

You’ll need:

• All-purpose flour
• Baking powder
• Salt
• Ground cardamom
• Eggs
• Granulated sugar
• Fresh mango
• Vanilla extract
• Unsalted butter, melted

You can use any kind of mango here. When I can get them, I like to use atualfo mangoes, which are creamier and have a sweeter, honeyed flavor. However, a regular mango is delicious as well—just make sure it is ripe. If your mangoes aren’t ripe when you buy them, you can let them soften on your kitchen counter.

How to make this recipe

First, decide if you want to bake the madeleines the same day, or the next day, as the batter will need to rest in the refrigerator a minimum of 1 hour.

Prepare the mango: Slice off a “cheek” by cutting just to the side of center, avoiding the pit. Score with the tip of your knife both vertically and horizontally, making sure to not cut all the way through the skin.

Bend the scored mango to make the chunks stick up from the skin, and carefully cut off. Cut the chunks into smaller pieces if needed, and repeat with the rest of the mango. You’ll need 3/4 cup diced mango for this recipe; save the rest for another recipe like fruit salsa or enjoy as a snack.

In a mixing bowl, sift together flour, baking powder, cardamom, and salt.

In another bowl, whisk together the eggs and sugar until smooth and lightly frothed. Stir in the diced mango and vanilla extract.

Add the dry ingredients, stirring until well combined and no dry pockets remain.

Cover the bowl and pop it into the fridge for at least 1 hour, or up to overnight. This cold rest will help the texture develop and create the distinctive madeleine bump when baking.

When you’re ready to bake, preheat the oven to 375°F. Coat a madeleine pan with nonstick spray or brush the wells with butter using a pastry brush.

While the oven is heating, melt the butter and let it cool to room temperature, then fold the butter into the chilled batter.

Spoon or pipe batter into the prepared pan, filling no more than halfway.

Bake for about 8 minutes, until a dome has formed and the edges of the cookies are just starting to brown.

Carefully tap out onto a wire rack to cool completely. Re-grease the pan and repeat with remaining batter until all of the madeleines are baked.

Recipe Tips

Madeleines should have a distinctive hump, but you don’t want it to be too high. In order to get the perfect bump, make sure to:

1. Chill the batter
2. Do not overfill the pan
3. Use a higher temperature than you would for cake or cookies

The combination of the cold batter and higher temperature will create the thermal shock needed for the bump.

Letting the batter rest will help the gluten develop and give a tender texture. If you can, let it rest overnight before baking.

Use a nonstick pan, and coat with nonstick spray or butter. Madeleines tend to stick, so will want to grease the pan well!

If you like, you can dip or drizzle the cookies with melted white chocolate or vanilla glaze, or dust with powdered sugar. Make sure they are fully cooled before decorating.

Storage tips

Madeleines taste best the day they are made, but can be stored in an airtight container for a few days. Do not store them in the refrigerator, or they can dry out.

Enjoy these mango madeleines with your favorite cup of tea!