There’s something so irresistible about the charm of madeleines. They’re dainty, perfectly portioned, and feel like a bit of indulgence in every bite. I’ve been obsessed with these cute little cakes for a while now, so I thought why not combine it with another top-favourite? Then came these eggless mango madeleines.
I wanted to make something a bit lighter, fruity, and with a burst of flavour that felt just right for summer. Take my word for it, you can trust these mango madeleines to be an instant mood-lifter. When I first taught this to my bake club, it instantly hit the spot for all of them. Very few recipes are loved the way that this one is received. There was no way I could gatekeep this joy from the rest of you, so here goes.
Method Making these is straightforward, and the eggless aspect is hardly a compromise. The key lies in achieving that soft, sponge-like texture without eggs, which is where yoghurt comes in. Yoghurt acts as both a binder and a source of moisture, while also bringing a subtle tang that complements the sweetness of mango. To get that signature madeleine hump, because let’s be honest, they’re not real madeleines without it, adding melted butter to te batter is essential. I mix everything – mango pulp, yoghurt, a bit of sugar, flour, baking powder and soda and then whisk it using some melted butter. This little step does wonders for the final bake, helping each madeleine rise beautifully and develop that light, fluffy texture.
Tips
- Enjoy as is, dust some icing sugar, or dunk it in your chai or coffee. Have them warm for the best taste and to enjoy the soft crumb.
- You can use pulp from any variety of mangoes you prefer, in case Alfonso is not available or preferred.
Check out the process of this Eggless Mango Madeleines recipe in this quick video at loveandflourbypooja If you loved this one, you might like these —
Eggless Mango Madeleines
Ingredients
- 60 g (1/4 cup) Yoghurt
- 100 g (1/2 cup) Castor sugar
- 80 g (1/3 cup) Milk
- 40 g (2.5 tbsp) Mango pulp
- 140 g (1 cup) Refined flour
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 56 g (1/4 cup) Melted butter
Instructions
Instructions
- Preheat the oven to 180 degrees C.
- In a bowl, combine yogurt, milk and sugar. Add alfonso mango pulp.
- Add flour, baking powder, baking soda and combine everything well.
- Add melted butter.
- Brush your madeleine pan with butter and pipe out the batter into each cavity.
- Bake the madeleines for 180 degree C for 16-18 minutes or till a skewer comes out clean.
- Dust some icing sugar.
