Mango Compote is a delicious fruit dish that is best served warm to bring out the natural tastes of the fruits in the dessert. In addition to serving as an ice cream topping, this Mango Compote is also a delicious compliment to cakes, cookies, and other baked goods.
This compote possesses the sweet, juicy, and tangy flavor of mangoes seasoned with granulated sugar and lemon juice. Just imagine the juicy goodness in this recipe! The texture is smooth and almost viscous just perfect as a topping or something to eat with a spoon.
Since Mango Compote is a good pancake topping, it is only natural for this dish to be typically served at breakfast as a pancake and other baked good toppings. It is a great substitute for maple syrup indeed. Give color and more flavor to your usual breakfast dish by adding this compote to your menu, you surely will not regret doing so.
This compote can also be served at snack time as a standalone dish. Devour it in the afternoon, and enjoy its naturally sweet and tangy flavor without the additional taste of any baked goods. Most people treat compote as a dessert as well, hence you may serve it after dinner.
The Very Classical European Origin of Mango Compote
Compote, also known as compôte, is a type of dessert that originated in medieval Europe and is formed of whole or cut-up pieces of fruit in a syrup of sugar and lemon juice. Cubed fruit is simmered in water with sugar and spices for a flavorful dessert. Grated coconut, lemon, cinnamon sticks or powder, cloves, and other spices, crushed almonds, vanilla, candied fruit, or raisins can all be added to the syrup to make it more flavorful and appealing to consumers. Compote can be served warm or chilled, depending on preference.
The compote was created by the medieval concept that cooking fruit in sugar syrup might counteract the effects of humidity on the body. The name is derived from the Latin word compositus, which literally translates as mixing. In late medieval England, it was traditionally offered at the start of the last meal of a feast (or perhaps the second course out of three) and was frequently served with a creamy potage.
The dish was traditionally offered cold at the end of a supper meal during the Renaissance. It became a mainstay of Jewish households throughout Europe since it was simple to prepare, produced from affordable ingredients, and did not contain any dairy products. In modern French, the term refers to a fruit purée that is usually unsweetened and does not contain any fruit bits, such as applesauce.
Today, it is widely available and frequently served in place of vegetables in Northern European countries such as Germany, Holland, and Belgium, as well as in Scandinavia and France, among other places. The word for this in Dutch and Flemish is appelmoes.
Why Does This Mango Compote Recipe Works?
There are so many sweet desserts and syrup substitute recipes you may find on the internet. You will never run out of options of what to try making at home. Yet, this recipe seems like the best choice for you because of the following best reasons:
- This compote is dairy-free! Lactose intolerant folks out there can easily enjoy this dish without having problems with their system, at all!
- The recipe does not include any artificial juices, powders, or other additives. It is vegan-friendly, particularly a fruit-based dish.
- It is a quick and easy recipe you can make at home with three budget-friendly ingredients. You no longer have to sweat just to whip up a sweet dessert or a perfect syrup!
- This is the best recipe to make to save your mangoes from rotting and going to waste. It is an efficient recipe that requires little effort to make.
- Perfect for making whatever the season is!
What's in This Mango Compote Recipe?
Mangoes: You may use fresh or frozen mangoes for this recipe. They will give the compote its main flavor of tanginess and sweetness.
Granulated Sugar: It melts easily; hence it is a good choice of sweetener for your compote. Its natural sweetness will enhance the sweet undertone of mangoes.
Lemon: Squeeze some lemon into the mixture for a more balanced flavor of mangoes. It is indeed a great flavor enhancer.
How To Make Mango Compote?
- In a saucepan or small pot, add mango, sugar and lemon juice.
- Cook over medium heat for 5 minutes or until bubbly, then reduce the heat and cook for 5-7 minutes more, stirring often.
Top Tips!
- Be mindful of the lemon you will be adding. Don't let the lemon flavor overcome the natural sweetness and tangy taste of mangoes.
- Frequently stir the mixture in the saucepan to avoid the mixture from sticking to the pan's surface.
- Do not overcook, or the texture will become too lumpy to be used as a topping.
Recipe Variations
- Add some melted butter alongside the mango, granulated sugar, and lemon in a saucepan for a smoother and flavorful version of this compote.
- Use brown sugar instead of granulated sugar for a thicker texture of compote.
Serving Suggestions
Crepes, pancakes, waffles, and french toast will surely taste even better with the sweet and zingy flavor of this Mango Compote. Top your yogurt with a spoonful compote for a more distinct flavor too! Your mildly bland-tasting oatmeal will surely be enhanced and brought to the next level once you use this compote as a topping as well.
Recipe FAQs
You can keep this homemade mango compote refrigerated for up to two weeks in an airtight jar. In addition, it can be frozen for up to two months.
To freeze the compote, make sure it is totally cool before placing it in a clean mason jar with a 1-inch gap at the top, covering it with the lid, and placing it in the freezer for at least one hour.
In this case, using a liquid sweetener such as honey or maple syrup if you want to make a thick sauce is not advisable. If you use these sweeteners, the mixture will be runnier and won't set as much as if you use crystallized sugar.
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Mango Compote
Ingredients
- 1 ½ cups mango chunks
- 1 lemon juice
- 1 tablespoon granulated sugar
Instructions
- In a saucepan or small pot, add mango, sugar and lemon juice.
- Cook over medium heat for 5 minutes or until bubbly, then reduce the heat and cook for 5-7 minutes more, stirring often.
Notes
- Be mindful of the lemon you will be adding. Don't let the lemon flavor overcome the natural sweetness and tangy taste of mangoes.
- Frequently stir the mixture in the saucepan to avoid the mixture from sticking to the pan's surface.
- Do not overcook, or the texture will become too lumpy to be used as a topping.
- Add some melted butter alongside the mango, granulated sugar, and lemon in a saucepan for a smoother and flavorful version of this compote.
- Use brown sugar instead of granulated sugar for a thicker texture of compote.
Nutrition
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Can I make the same recipe with peach?
Yes, you can.
I need this compote for my breakfast pancakes.
Wow! looks delicious.
I increased the amount of sugar to 1/4 cup, and it was delicious.