Easy Mango Compote Recipe (2024)

FAQs

How to intensify mango flavor? ›

You can add sweetener, spices, citrus juice, or other tropical fruits to enhance the flavor of plain mango purée.

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Heat over a high flame until the liquid begins to bubble; reduce to medium/medium-low heat to maintain a steady simmer. Simmer, stirring occasionally, for 12-14 minutes, or until the berries soften then fall apart and the compote thickens.

To bring out flavor, chill chunked mangoes with a wedge of lemon or lime. Or purée them with a splash of lime to make a delicious, brightly colored sauce for desserts (like this coconut rice pudding topped with mangoes). The mango's cool, juicy flavor complements spicy dishes such as curries.

Spice It Up

If you have fresh herbs around, cilantro, mint, and basil, their bright, aromatic flavors perfectly complement the velvety sweetness of mango. When making something sweet, mix mango with spices like clove, cinnamon, and nutmeg. If you are looking to awaken your palate, pair your mango with chili powder.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

When should you eat compote? ›

Compote is fresh, saucy and sweet, and ready in as little as 15 minutes. You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can't go wrong.

Storage & freezing

Store in a sealed container or jar in the fridge for up to 2 weeks. Fruit compote can also be frozen for up to 3 months. Defrost in the fridge overnight before using. Serve cold, or warm gently in a small pan on the stove or in a microwave.

Berries are relatively low in sugar in comparison to most other fruits and they are very high in a number of vitamins and phytonutrients. This quick and easy sugar-free compote is my favourite thing to have with yoghurt as a healthy dessert.

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar.

Mango flavor blends seamlessly with other tropical fruit flavors like pineapple, lime, and coconut to create flavorful fruit punches that are perfect for summer days.

Too little and the crop will be low-yielding, small in size and with an immature concentration of sugar, therefore posessing a bland flavor. Too much rain and disease and rot set in. The perfect amount of precipitation gives way to long-lasting, properly-maturing, flavorful and sweet fruit.

If you find sour mangoes too tart, you can sprinkle a little bit of salt or sugar on the slices to balance out the flavor.