Mango Compote
Homemade mango compote has just 3 ingredients, can be made with frozen or fresh fruit, and is ready in under 10 minutes. It’s a great topping for desserts, crepes, waffles, ice cream, and more.
This versatile mango compote sauce strikes the perfect balance between sweet and tangy. There are endless ways to enjoy it whether it’s over a stack of fluffy blueberry pancakes, swirled into creamy yogurt, or eaten straight off the spoon.
What Is Compote Made Of?
Compote is a fruit sauce made with whole or large pieces of fresh, frozen, or dried fruit cooked with sugar on the stove until the fruit has broken down.
It has a chunky consistency whereas jam has more of a spreadable consistency. Because compote is less sweet, it allows the natural sweetness of the fruit to shine through.
Ingredients
To make this simple recipe, you’ll need:
- Mangoes – use either fresh mangoes or frozen mango chunks.
- Fresh lime juice – helps add brightness to the sauce and balances out the sweetness from the mangoes.
- Granulated sugar – this can be coconut sugar, brown sugar, organic cane sugar, etc. The added sugar helps bring out the sweet mango flavor and balances out the lime juice without making the compote too sweet.
How To Make Mango Compote
Step 1. Combine the mango, lime juice, and sugar in a small pot over medium heat.
Step 2. Once the mango mixture comes to a simmer, reduce to medium-low heat and cook for 5 minutes (or a few minutes extra if using frozen fruit), stirring occasionally until the fruit has broken down and the compote has thickened. You can use a potato masher or a fork to help break the fruit down further if desired. It’s ready when the sweet mango sauce coats the back of a wooden spoon.
Step 3. Remove from the heat and let cool to room temperature before transferring the sauce to an airtight container or mason jar. Store in the fridge for up to 2 weeks.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point
How can you make this mango compote using what you already have? Here are some ideas…
- No mangoes? – try using another type of fruit such as passion fruit, pineapple, or peach.
- No lime juice? – use lemon juice.
- No granulated sugar? – you can also use liquid sweeteners such as maple syrup or honey.
- Prefer a thicker compote? – add chia seeds or make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Stir into the hot compote.
- Add-ins – orange zest, lemon zest, lime zest, etc.
Helpful Tips
Want a smooth sauce? Add the mango compote to a food processor or blender and blend until smooth.
Frequently Asked Questions
Once cooled to room temperature, mango compote can be stored in an airtight container in the fridge for up to 2 weeks. To store it longer, you can pour it into a silicone ice cube tray and place it in the freezer until frozen solid. Once frozen, transfer the frozen compote cubes to a freezer-safe bag for up to 3 months.
Compote and jam are fairly similar, and in most cases, you can substitute one for the other. The main difference is that jam is more of a spreadable consistency while compote is more of a sauce with large fruit chunks so it isn’t as easily spreadable.
How To Serve
There are so many ways to enjoy this easy mango compote. Serve it with breakfasts such as oat flour crepes, crispy waffles, French toast, or matcha chia pudding. You can also serve it with sweet desserts such as mango cheesecake, mango panna cotta, or with a scoop of vanilla ice cream.
More Compote Recipes
Mango Compote
Ingredients
- 2 cups fresh or frozen mango cut into cubes
- 1 tablespoon granulated sugar
- 1 tablespoon lime juice
Instructions
- Combine the mango, lime juice, and sugar in a small pot over medium heat.
- Once the mango mixture comes to a simmer, reduce to medium-low heat and cook for 5 minutes (or a few minutes extra if using frozen fruit), stirring occasionally until the fruit has broken down and the compote has thickened. You can use a potato masher or a fork to help break the fruit down further if desired. It's ready when the sweet mango sauce coats the back of a wooden spoon.
- Remove from the heat and let cool to room temperature before transferring the sauce to an airtight container or mason jar. Store in the fridge for up to 2 weeks.