Mango Compote

What's summer without mangoes? Serve it in a fresh new way with this sweet, juicy delight.

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.

Mango Compote

Carina Guevara
What's summer without mangoes? Serve it in a fresh new way with this sweet, juicy delight.
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 2

Ingredients
  

Mango Compote

  • orange juice
  • 100 Grams caster sugar
  • 1 Vanilla bean split or 1 1/2 teaspoons vanilla extract
  • 2 mango peeled and cut into small cubes
  • 1/2 Cup grapes
  • 2 tablespoons cilantro (wansoy) chopped
  • 2 tablespoons mint leaves chopped

Instructions
 

  • 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.
  • 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.
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