No. 36

Mango Compote

Compote is a cooked fruit dessert best served warm to bring out a fruit's natural aromas. This mango compote is a fantastic accompaniment to ice cream, crêpes, cakes, and entremets. Even a pairing as simple as breakfast toast makes for an elegant snack.


Makes about 2 cups of compote

  • 450 grams Mexican mango (about 3 mangos)
  • 75 grams butter (2.6 ounces, 2/3 stick)
  • 75 grams sugar (2.6 ounces, 3/8 cups)
  • 5 grams pectin (0.2 ounces, 1 tablespoon)
  • juice from 1 lemon

When shopping for mangos, shop by smell and texture. Pick up and feel each one; they should be fragrant and have some give when you squeeze them. For this recipe, a mix of very ripe and medium ripeness works fine. And if you happen to choose mangos that are under-ripe, just wait a few days. They are one of very few fruits that ripen exceptionally well off the vine.



Peel the mango skins away using a paring knife. Dice the mango to produce small or large pieces, whichever you prefer in your final product.

These mango wedges make an excellent garnish and add a fresh contrast to the cooked mango compote. Save them to top your final dessert.

Melt the butter and the sugar together on a very low heat until a slurry is formed.

This should mellow the mangos by removing some of the tartness and give them a more buttery sweet flavor. Sprinkle in the pectin and let this cool. It should be slightly thickened by the pectin, even when warm.

Spoon your creation onto any sort of pastry, ice cream, bread, or whatever you can come up with. It's very versatile and should keep at least a week tightly sealed in the refrigerator. A vacuum sealer will dramatically extend its lifetime.

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