TWD - Fresh Mango Madeleines

We're back! I'm working on a post to share some of the wonderful things we saw and ate on our trip. Internet access was SOOO expensive at the hotel (about $32 per day!) so I wasn't able to update from Paris or respond to your comments (but I will!). We got home Sunday night, and yesterday was a haze of jet lag and laundry. I'm so glad I'm taking an extra week of vacation!

This week's Tuesdays with Dorie recipe was chosen by Kelly of Baking with the Boys. I bought my mangoes for this recipe yesterday, and was fortunate to find a couple that weren't rock hard. I'm so glad this one was an easy recipe, and I was able to throw it together in between grocery shopping and picking the cat up from the vet (she had her teeth cleaned, and had to have three teeth extracted--ouch!)

I knew as soon as I read the recipe that I had to make madeleines using the silicone madeleine pan I bought in Paris. I cut the recipe in half, replaced the raisins with chopped walnuts, doubled the lime zest, reduced the ginger and added cardamom. My madeleines baked in 20 minutes, with no over browning issues. Because I was using a silicone pan, there was no buttering/flouring, and the madeleines came out so easily. This is my first silicone baking pan, and if I had to choose only one, it would be for madeleines. I rarely make them because of the obsessive buttering and flouring required. This pan will make baking madeleines a breeze.

I tasted one of the madeleines still warm and oh my. I can't imagine they could taste any better after sitting a day (and will they even last that long??) The spices warmed the flavor of the mango, and the walnuts added a great textural crunch.

Thanks, Kelly. This was a terrific pick and one that I know I'll make again.