Homemade Mango Compote
Make a sweet and tangy mango compote in minutes. Perfect as a topping for breakfast, desserts, or savory dishes.
Servings (Adjustable):
Calories: 89kcal
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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.
Notes
Use quality mangoes that are sweet, ripe, and firm to the touch.
Use only the succulent pulp of the fresh mangoes and do not include the fibrous parts of the mango pulp.
Caster sugar dissolves quicker than granulated or regular white sugar. If caster sugar is not available, use granulated sugar as an alternative.
Nutrition
Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 744IU | Vitamin C: 27mg | Calcium: 8mg | Iron: 0.1mg
Equipment
