Bring fresh flavor to your table with this easy mango compote recipe. It pairs well with sweet or savory dishes and makes a perfect topping for pancakes.
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I'll be honest. There are some recipes I make once and move on from, but this chunky mango sauce isn't one of them. I started making it years ago after bringing home a pile of ripe mangos that I couldn't eat fast enough. The first time I tried this recipe, I was hooked, and now it's something I keep in rotation all summer long.
I've spooned the compote over coconut flour pancakes, layered it with yogurt, and even used it as a topping for air fried chicken thighs. It's one of those recipes that feels a little fancy but doesn't require any special effort, which makes it a keeper in my kitchen.
Ingredients
- Fresh Mango - Provides natural sweetness, vibrant color, and a rich, tropical flavor as the base of the compote.
- Caster Sugar - Enhances sweetness and helps the mango release its juices while creating a smooth, syrupy texture.
- Fresh Squeezed Lemon Juice - Adds bright acidity to balance the sweetness and helps preserve the compote's fresh flavor. You can also mix in some of the zest.
Scroll down to the recipe card for quantities used.
Instructions
Add the mango chunks to a small saucepan.
Dump in caster sugar.
Pour in freshly squeezed lemon juice. Stir and bring to a gentle boil.
Remove from heat when the ripe mangoes are broken down into softer chunks with light syrup.
The mango sauce will thicken as it cools. Allow it to completely cool down before transferring into a jar and tightly cover or immediately serve warm.
Hint: Stir continuously to avoid burning and until the sugar dissolves while the fresh mango pulp is broken down into softer chunks.
Variations
Here are some simple ways to customize the recipe:
- Add spices: Stir in a pinch of cinnamon, cardamom, or ginger for warm, aromatic flavor.
- Mix in other fruits: Combine with berries, pineapple, or peach for a colorful, layered compote.
- Boost citrus: Swap or add lime or orange juice for a different bright, tangy twist.
- Sweeten naturally: Use honey, maple syrup, or agave instead of sugar for a richer sweetness.
- Add a splash of alcohol: Stir in a bit of rum, coconut liqueur, or Grand Marnier for an adult-friendly version.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Tips
Top tip: Cook gently. Simmer over low to medium heat to avoid making the mangoes mushy.
- Use ripe but firm mangoes - They hold their shape while cooking and give the best flavor.
- Cut mangoes evenly - Uniform pieces ensure even cooking and a consistent texture.
- Balance sweetness and acidity - Adjust sugar and lemon juice to taste for a bright, well-rounded flavor.
- Taste as you go - Mangoes can vary in sweetness, so tweak sugar and lemon juice gradually.
- Cool before storing - Let the compote reach room temperature before refrigerating to preserve texture and flavor.
- Add extras at the end - Stir in spices, herbs, or alcohol after cooking to keep their flavors fresh and vibrant.
Serving suggestions
This 3-ingredient mango compote makes a delightful topping for breakfast dishes. Spoon it over a waffle, pancakes, or air fryer French toast for a tropical take that instantly makes your morning meal special. It also pairs beautifully with baked oatmeal or yogurt.
For desserts, it can take simple treats to the next level. Drizzle it over vanilla ice cream or panna cotta. It's also great for making no-bake cheesecakes in jars. You can even fold it into vegan whipped cream or use it as a filling for crepes or tartlets.
The thick sauce also works in savory dishes for a creative flavor boost. Try it alongside grilled chicken, fish, or shrimp for a sweet-and-tangy glaze or sauce. It can also be mixed into salsa or chutney to complement spicy dishes.
Storage
Allow the compote to cool completely to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 5-7 days, making it easy to enjoy throughout the week.
For longer storage, place the cooled compote in a freezer-safe container or zip-top bag, leaving a little space at the top for expansion. It can be frozen for up to 2-3 months and thawed in the refrigerator overnight when ready to use.
Tips for best results: Avoid storing while still warm, as this can create condensation and make the compote watery. You can also portion it into small containers to make single-servings more convenient.
FAQs
You can use fresh or frozen mango, but fresh usually gives the best flavor and texture. If using frozen, thaw it completely and drain any excess liquid before cooking.
When stored in an airtight container in the refrigerator, mango compote lasts up to 7 days. For longer storage, it can be frozen for 2 to 3 months.
Absolutely! Mango compote can be made a day or two in advance and stored in the refrigerator. Making it ahead allows the flavors to meld, often making it taste even better.
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Recipe
Homemade Mango Compote
Ingredients
- 1 ¼ cup ripe fresh mangoes (2 medium mangoes, seeded, diced)
- 3 tablespoons caster sugar
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Place diced fresh mangoes, caster sugar, and lemon juice in a small saucepan and bring to a gentle boil at 248°F (120°C).
- Once the fresh mango mixture starts to boil, immediately bring down the heat to 140°F (60°C).
- Stir continuously to avoid burning and until the sugar dissolves while the fresh mango pulp is broken down into softer chunks.
- Turn off the heat after 9 or 10 minutes and when the ripe mangoes are broken down into softer chunks with light syrup.
- Allow the mango compote to completely cool down before transferring into a jar and tightly cover or immediately serve over pancakes, waffles, and added to Mango Parfaits.
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