Mango madeleines are a lightly sweet and tender treat for tea time, celebrations, or fending off hungry toddlers.
One of the things I’ve learned about feeding kids over the years is that even while you’re working to expand their taste buds, once you find something that works, you stick with it as long as possible. The risk of oversaturation is worth the reward of just getting them to eat something in a day when tears happen over the suggestion of eating more than two bites of pork chop.
Right now my kids are both obsessed with mango. Juicy pieces cut from the cheeks for my older son, while my younger son has taken to gobbling up “cakies”. Or rather, mango madeleines.
His madeleine obsession isn’t rooted in the flavor or texture (it’s not like I have a tiny Proust in my house, although I suppose even Proust wore diapers and pointed to his bum when he needed a change), but rather it stems from a madeleine-only cookbook I have.
My cookbooks are housed in the kitchen island, at perfect tot level. Yet strangely, he only goes for the madeleine cookbook, and asks us to “read” it to him along with Bear’s Loose Tooth and The Runaway Bunny. If that’s not a recipe request, I don’t know what is.
He has perfect timing, because madeleines are perfect for entertaining, as the recipe makes a lot. And I’m posting today to help celebrate my sweet friend Christina’s baby! You probably know Christina from Dessert for Two, but if not be sure to check out her fantastic blog and book.
Madeleines are actually quite easy to make, despite their snobbish reputation. There are a few keys for success: letting the batter rest, preferably overnight, and using a nonstick pan with nonstick spray (or butter).
These mango madeleines are made with atualfo mangoes, my favorite variety. For the sweetest fruit, buy yellow atualfos and let them ripen further on your kitchen counter. As the skin gets wrinkly and the fruit softens, the sweetness deepens. Additionally, the riper fruit will be easier to mash for this recipe.
Madeleines taste best the day they are made, but can be stored in an airtight container for a few days.
- Sift together flour, baking powder, salt, and cardamom.
- In another bowl, whisk eggs and sugar together until frothy. Mix in mango and vanilla.
- Stir in flour mixture until well-combined. Cover and let rest in the refrigerator for at least 1 hour, but preferably overnight.
- When ready to bake, preheat oven to 375°F and grease a madeleine pan.
- Remove batter from fridge and fold in melted butter.
- Fill wells on madeleine pan about 1/3-1/2 full. Do not overfill.
- Bake for approximately 8 minutes, until a dome has formed on madeleines and the edges are just beginning to brown.
- Remove to a rack to cool.
Check out all the rest of the fantastic recipes for Christina’s shower!
Fizzy Grapefruit Margaritas from Well Plated
Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain
Maple-Chia Overnight Oatmeal from Feed Me Phoebe
Lemon Cake for Two from Keep It Sweet Desserts
Mini Raspberry Pavlovas from The Baker Chick
Almond Berry Cake Parfaits for Two from Edible Perspective
Peanut Butter Bourbon Blondies from The Frosted Vegan
Mixed Berry Mascarpone Scones from Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two from The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear
Steak Fajita Tacos for Two from The Sweetphi Blog
Mango Madeleines from Stetted
Citrus Salad with Mint, Honey, and Lime from Rachel Cooks
Parfaits for Two from Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream from Joyful Healthy Eats
French Breakfast Puffs from Stephie Cooks
Blueberry Vanilla Cream Hand Pies from Eats Well With Others
Banana Pudding Cheesecake from The Domestic Rebel
For more sweet inspiration, check out my Cookies board on Pinterest!