Mango Compote

What’s summer without mangoes? Serve it in a fresh new way with this sweet, juicy delight. Pressed for time? You can make this up to three days in advance, just cut the mangoes into bigger chunks and refrigerate.

Serves 2  Prep Time 10 minutes  Cooking Time 5 minutes

juice from 2 large oranges
100 grams caster sugar
1 vanilla bean, split or 1 1/2 teaspoons vanilla extract
2 mangoes, peeled and cut into small cubes
1/2 cup halved seedless grapes
2 tablespoons chopped cilantro
2 tablespoons chopped mint

1  Gently heat orange juice and sugar in a pan with the vanilla bean or extract. Stir until sugar is dissolved. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until syrupy. Remove the pan from the heat.

2  Arrange mango cubes with their juice in a shallow dish. Pour the warm syrup over the mangoes and leave to cool. Toss in all other ingredients.

Serving tip:  Spoon a dollop of yogurt into a bowl, then top with Mango Compote and a generous sprinkling of granola.

Photography by Miguel Nacianceno | Styling by Paulynn Chang Afable

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