Easy Mango Compote Recipe (2024)

FAQs

What is the purpose of a compote? ›

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

This healthy mango sauce recipe contains only 4 ingredients: ripe sweet mango, little sugar, vanilla and freshly squeezed orange or lime. Not much sugar is necessary, particularly with the sweetest mangos - plus the vanilla helps sweeten it naturally.

For a thicker compote, you have two options.

You can choose to cook your strawberry compote down into a further reduction, or you can add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Compote or compôte (French for stewed fruit) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices.

Can you buy fruit compote? ›

Get in touch for business pricing! Perfect for topping granola & yoghurt pots or adding to sweet dishes like waffles or pancakes. Pair with our Greek Yoghurt or Coconut Yoghurt and one of our Granolas to create grab-n-go breakfast pots that are sure to fly off the shelf!

Warning though – use just a small amount of thickener – we're not making jam! Whisk 1 teaspoon cornstarch and 1 teaspoon water until smooth. Pour the slurry into the compote after it has broken down and simmer 1-2 minutes, or until thickened to your desired texture.

To bring out flavor, chill chunked mangoes with a wedge of lemon or lime. Or purée them with a splash of lime to make a delicious, brightly colored sauce for desserts (like this coconut rice pudding topped with mangoes). The mango's cool, juicy flavor complements spicy dishes such as curries.

It gets rid of phytic acid

"Mangoes contain a natural molecule known as phytic acid which is seen in several fruits, vegetables and even nuts. So, when mangoes are soaked in water for a few hours, it helps in removing the excess phytic acid that generates heat in the body," says Nutritionist Sakshi Lalwani.

From a modern nutrition perspective, soaking mangoes boosts their water content, making them more hydrating and improving texture and flavour.

Whereas jams and jellies are cooked for relatively long periods of time, compotes are cooked quickly, usually without the addition of outside thickeners. Similar to preserves, compotes tend to be made with large chunks of fruit, giving them a looser texture than most jams.

Benefits of Fruit Compote

Since it is made from fresh fruits, it provides essential vitamins, minerals, and dietary fiber. Additionally, by controlling the amount of sugar added, you can create a healthier alternative to store-bought fruit preserves and toppings.

com·​pote ˈkäm-ˌpōt. 1. : fruits cooked in syrup. 2. : a bowl usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup. The whole fruits are cooked in water with added sugar and spices.