Name: Mango Compote
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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.)

This delicious homemade fresh mango compote is just what you need to top pancakes, waffles, French toast, yogurt, cake, or ice cream. It's a fabulous, unique breakfast idea. It's also sweet, delicious and comes together in 15 minutes or less.

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Mango compote in a small glass jar with a spoon

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

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

Overhead view of ingredients in a saucepan — **Step 1.** Combine all ingredients in a medium non-reactive saucepan (stainless steel, ceramic or glass) over medium heat. Bring mixture to a boil, stirring constantly.

Overhead view finished mango compote in a saucepan — **Step 2.** Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool.

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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.

Stack of pancakes on a white plate with mango compote being spooned on top

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Prep Time:5

Cook Time:10

Total Time:15

Equipment

Medium saucepan

Wooden spoon

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.

US Customary – Metric

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.

Nutrition

Servings: servings (one serving is 2 tablespoons)

Calories: 29kcal

Author: Heavenly Home Cooking

4.88 from 8 votes (7 ratings without comment)

2 Comments

Roger says:
August 6, 2021 at 7:48 am

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 🙂
1. Sandra says:
  November 2, 2021 at 4:37 pm
  Thank you so much, Roger! I’m glad you enjoyed the compote! 🙂