There is something about mangoes that is just so good. I can’t think of anything better than a sweet ripe mango, except maybe this delicious homemade mango compote. We love compotes around here, like this strawberry compote, peach compote, and apple compote, and for good reason too, they’re a great topping for your favorite sweet breakfast food. They make good things taste even better. It’s a nice alternative to maple syrup when you’re in the mood for something a little different.
What You’ll Love About This Recipe
Ingredients
- 2 cups fresh mango. Chopped into ½ inch squares. This is about 3 medium mangoes. If you don’t have fresh mango available, frozen will work as well, just make sure to thaw it first.
- ⅓ cup granulated sugar.
- 2 teaspoons fresh lemon juice. The juice from one small lemon.
Instructions
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Storage
This homemade mango compote will keep in an airtight container in your fridge for up to two weeks. You can also freeze it for up to 2 months. To freeze, make sure it is completely cool, place the compote in a clean mason jar, leaving a 1 inch gap at the top, place the lid on top and put in the freezer.
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Mango Compote
Equipment
Ingredients
- 2 cups fresh mango Chopped into ½ inch squares. This is about 3 medium mangoes.
- ⅓ cup granulated sugar
- 2 teaspoons fresh lemon juice The juice from one small lemon.
Instructions
- Combine all ingredients in a medium non-reactive saucepan (stainless steel, ceramic or glass) over medium heat. Bring mixture to a boil stirring constantly.2 cups fresh mango, ⅓ cup granulated sugar, 2 teaspoons fresh lemon juice
- Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool.
We just tried this recipe, and couldn’t be happier. Tastes great when I paired it with some crepes.
The sweet mango flavor combined with its slightly firm & soft texture makes it perfect for a variety of recipes.
Great with ice cream too 🙂
Thank you so much, Roger! I’m glad you enjoyed the compote! 🙂