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.
❤️ Things to Love About This Recipe
- It's quick! You can have this done and on the table in 15 minutes or less.
- It's versatile. It's great as a topping on pancakes, waffles, and French toast or as a filling in crepes. It's also tasty as a topping for yogurt (use it in place of berries in this yogurt parfait). It's not just for breakfast though. We love it as a dessert topping for ice cream or cake.
- It's make ahead friendly. It will keep in an airtight container in your fridge for up to two weeks. So you can make it this weekend and have it ready to go when time is short.
🥭 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
🥄 Equipment
You only need one medium non-reactive saucepan (and a wooden spoon) to make this recipe.
❄️ 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.
🔖 Related Recipes
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Recipe
Mango Compote
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.
Roger says
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 🙂
Sandra says
Thank you so much, Roger! I'm glad you enjoyed the compote! 🙂