Make this simple mango compote recipe in no time.
If you are looking for a topping for your sweet treats like French toast, pancakes, cakes, or even porridge, then this is perfect for you!
A compote is different from a coulis.
A compote is similar to a coulis and is prepared in a similar way. But, a coulis is a smooth sauce.
This is because after cooking the ingredients are blended and sometimes strained to remove any fibres or seeds from the fruits.
Should I use fresh or frozen mangoes?
For this recipe you could use either fresh mangoes or frozen mangoes.
This makes it a great recipe to use up any fresh mangoes.
If you use fresh mango, you will need to remove the skin of the mango and the seed. Cut the flesh of the mango into small pieces before you use it.
If you are using frozen mangoes that are cut into pieces or chunks, you can add them directly to the saucepan.
If your frozen mangoes are not in pieces already, allow the mango to defrost and cut into pieces before you use it.
Why You'll Love This Recipe
- Ready in about 15 minutes.
- Use fresh or frozen mango.
- This recipe for mango compote is quick and easy.
- Only 4 ingredients are needed for this mango compote recipe.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Mango: Use fresh or frozen. If you use fresh mango, remove the skin of the mango and seed. Cut your mango into cubes or small pieces before you use it.
- White Sugar: Such as white granulated sugar or monk fruit sugar.
- Lime Juice: Alternatively, you could use lemon juice.
This recipe for mango compote makes about 1 ½ cups of compote (240 grams, 8.47 ounces).
Step One: Place mango, sugar, lime juice, and water in a small pot. Bring to a boil over low to medium heat. Stir occasionally.
Frozen mango can take a bit longer to bring to the boil. Fresh mango will need to be peeled and cut into cubes or small pieces before you add it to your pot.
Step Two: Boil the mixture for about 5 minutes, stir the mixture so that it does not burn.
If you find the mixture rises when you are boiling it, slightly reduce the heat and stir.
Step Three: Reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring often. Turn off heat. The compote will thicken as it cools.
Step Four: Allow to cool completely before storing in a sterilised jar or glass container or serve warm.
Sterilise your jar by pouring boiling water over the outside and inside of the jar.
Cost To Make
Estimated cost = $4.70
Substitutions / Variations
Use could use lemon juice instead of lime juice for this homemade mango compote.
The sweet and zingy flavor of this easy mango compote goes great on things such as:
- Ice cream
- Overnight oats
- French toast
Store this mango compote once completely cool in a sterilized jar or container that is sealed. This mango compote can last up to 1 week in the fridge.
You can freeze this mango compote for up to 1 month. To freeze, store in a zip lock bag or freezer safe bag.
You may like to freeze it in portions so that you can defrost how much you need rather than the entire compote.
I do not recommend using a liquid sweetener, such as honey or maple syrup, when making this compote.
This is because when you use a liquid sweetener the compote will become runnier and not as thick.
This mango compote will last for up to 1 week in the fridge. Store it in a sealed glass container or jar.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
- 4 cups (400 grams, 14.12 ounces) mango fresh or frozen
- 4 tablespoons white sugar or monkfruit sugar
- 2 tablespoons lime juice or lemon juice
- 4 tablespoons water
- Place mango, sugar, lime juice, and water in a small pot. Bring to a boil over low to medium heat. Stir occasionally (see note 1).
- Boil the mixture for about 5 minutes, stir the mixture so that it does not burn (see note 2).
- Reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring often. Turn off heat. (see note 3).
- Allow to cool completely before storing in a sterilised jar or glass container or serve warm.
- Frozen mango can take a bit longer to bring to the boil. Fresh mango will need to be peeled and cut into cubes or small pieces before you add it to your pot.
- If you find the mixture rises when you are boiling it, slightly reduce the heat and stir.
- The compote will thicken as it cools.