This easy mango compote recipe uses only three ingredients and is ready in fifteen minutes or less. Enjoy this tropical-flavored sauce with breakfast or dessert. This simple fruit topping is gluten-free and dairy-free.
When it comes to fruit sauce, it doesn't get any easier {or more delicious} than compote. You can make this simple recipe for mango compote in a pinch. It uses only mango, citrus juice, and sugar and takes minutes to prepare and cook.
Serve compote warm or cold with your favorite breakfast items like pancakes or waffles. It makes a fantastic topping for cakes and desserts. While I'm partial to frozen mango for its ease and freshness, you can also make the compote with fresh fruit. This recipe is a great way to use up ripened mango, as is this simple mango mousse that's made with only four ingredients.
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What Makes a Compote?
Compote is a dessert of fruit cooked in sugar syrup. It has thick pieces of fruit remaining and a looser consistency. Without pectin (or stabilizer), it has a shorter shelf life than jam or preserves. For this recipe, mango chunks simmer in a syrup of sugar and lime.
Mango Compote
Mango compote is a tropical, tangy, sweet sauce. You can use fresh or frozen mango for this simple recipe. Here is why you will love this mango compote:
- Quick and Easy - Compote is ready in 15 minutes or less and requires minimal preparation, especially if you use frozen fruit. All three ingredients are thrown into a saucepan, boiled, and then simmered - that’s it!
- 3 Ingredients - You only need three simple ingredients to make this delicious mango sauce.
- Versatile - Compote is perfect alongside breakfast or dessert; its use is vast.
Ingredients
- Mango Chunks (fresh or frozen)
- Granulated Sugar
- Lime Juice (fresh)
See the recipe card for ingredient quantities.
Instructions
STEP 1 - Stir the mango, granulated sugar, and lime juice in a small saucepan.
STEP 2 - Place the saucepan with the mango mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for 5 to 10 minutes.
Remove the pan from the heat. Serve warm, or allow the compote to cool completely.
Substitutions
- Granulated Sugar - Light Brown Sugar, Coconut Sugar
- Lime Juice - Lemon Juice, Orange Juice (fresh)
Variations
- Spiced - Add one cinnamon stick to the mango mixture before cooking. Remove the pan from the heat, and take out the cinnamon stick.
- Vanilla - For vanilla mango compote, stir in one teaspoon of vanilla extract after removing the saucepan from the heat.
- Citrus Zest - Stir in a teaspoon of lemon or lime zest.
Try my raspberry variation of this recipe.
Suggested Equipment
Storage
Transfer the cooled compote to an airtight container or jar. Refrigerate it for up to one week.
Can you freeze mango compote? Transfer the cooled compote to a freezer-safe, airtight container. Freeze it for up to 3 months - thaw it completely in the refrigerator before using it.
Other Delicious Compotes
What to Serve with Fruit Compote
Fruit compote is the perfect breakfast or dessert topping. It is quick to throw together and versatile in its use. Here are some of my favorite items to serve mango compote with:
- Breakfast - Scoop warm or chilled mango compote over oatmeal, pancakes, crepes, French toast, or waffles.
- Cake - Use compote as a topping or filling for vanilla, lime, or coconut cake. Try it with my classic vanilla buttermilk pound cake.
- Cheesecake - Scoop compote over plain or citrus cheesecake.
- Ice Cream or Yogurt - Dollop warm compote over vanilla ice cream or cold compote over yogurt. Top with crunchy granola like my toasted coconut granola.
Expert Tips
- Stir frequently.
- Use equally sized mango chunks for even cooking.
- Use a masher to break up mango chunks if smaller pieces of fruit are desired.
Frequently Asked Questions
Compote is delicious with breakfast and dessert. Enjoy it with pancakes, waffles, or oatmeal. Or scoop compote over ice cream, yogurt, cheesecake, or cake.
Fruit compote is delicious, both warmed or chilled. It is all up to your personal preference and what you are serving it with.
While technically a dessert, compote is most often used as a topping, filling, or sauce. Compote typically accompanies breakfast or dessert items but can also be used for savory dishes.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Mango Compote
Equipment
Ingredients
- 16 oz mango chunks fresh or frozen
- 2 tablespoon granulated sugar
- juice of one lime
Instructions
- Stir together the mango, granulated sugar, and lime juice in a small saucepan.
- Place the saucepan with the mango mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for 5 to 10 minutes (if using frozen mango, it will be the latter) until the mixture has reduced and thickened slightly.
- Remove the pan from the heat.
- Serve warm, or allow the compote to cool completely before transferring it to an airtight container. Refrigerate for up to one week.
Nutrition
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