This easy mango compote is a delicious fruit dish that can be served as an ice cream topping or a delicious compliment to cakes, cheesecake, cookies, and other baked goods.
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.
To store: 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: To freeze the compote, make sure it is totally cool before placing it in an airtight container or 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.