This mango compote is easy, quick and tasty. Make it in 15 minutes with 4 ingredients, using fresh or frozen mangoes. Great on pancakes, ice cream and more!
Recipe commissioned by Natvia.
This mango compote is so quick and easy!
It’s a wonderful way to use up fresh seasonal mangoes, but it also works perfectly with frozen mango!
I’ve added lime for a bit of extra zing.
It really brings out the flavour of the mango.
But feel free to swap it to lemon or leave it out!
You only need 4 ingredients and 15 minutes to make it, so I often whip up a batch while making pancakes, and use it to top them.
I love super simple ways to eat fruit and veg.
Sometimes recipes don’t need to be elaborate or full of unusual ingredients.
You can showcase the beautiful flavours of produce with just a few minutes and some care.
Fresh or Frozen
I love eating fresh mango when it’s in season.
It doesn’t need adornment at the height of season, just a knife and a napkin to wipe the sweet juices from my chin.
But mango can be pricey and it’s not always readily available.
I had some frozen mango chunks in the freezer so I quickly turned them into this sweet and tangy compote.
This mango compote recipe was originally published on August 15 2017. Republished with new photos and text on 11 June 2019.
A compote is such an easy way to turn fruit into something sensational.
My mum always makes my kids stewed apples to top their porridge, quickly turning bruised and blemished apples from the tree from something they shun, to something they devour.
Slices cooked down with a pinch of cinnamon and they’re waiting at the stove, ready to tuck in.
The same goes for most fruit. Just cooking it into a glorious fruity chunky mush makes it wonderful.
This mango compote is so quick and easy, needing nothing more than a squeeze of citrus, sweetener and a few minutes of stirring.
It’s then ready to top waffles, pancakes, apple pancakes, yogurt, granola or anything you can think of.
How to make mango compote – step by step
It’s easy to make this mango compote recipe!
1. Add the fresh or frozen mango chunks to a pot.
2. Add the lime and/or lemon juice and sugar.
3. Stir and heat over a medium heat for 10 minutes until the pieces break down and soften.
Scroll down for the full recipe and ingredients list.
Uses for mango compote
Try the mango compote on one of these for a zingy burst of flavour!
- Pancakes (try my vegan pancakes)
- Cake filling
- Waffles (try my easy vegan waffles)
- Smoothie bowl
I love it on waffles with toasted coconut flakes and lime zest. It’s zingy, fruity, sweet and tart – all at once.
It would be amazing on these coconut vegan pancakes.
Looking for more recipes using mango? Try these!
Courgette and mango cake
turmeric mango lassi with candied black pepper almonds
Mexican grilled chipotle salad in tortilla bowls.
You can use Natvia stevia to sweeten the tart fruit in this mango compote.
I like that it’s natural, tooth friendly, low GI and doesn’t have any calories.
It’s made in Australia from stevia and erythritol and it doesn’t have a bitter aftertaste. It’s good in hot drinks, but it also works well for cooking and baking.
Disclosure: This recipe for Easy Mango Compote was commissioned by Natvia.
More Frozen Mango Recipes
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Easy Mango Compote Recipe
- 1 and 1/2 cups (250g) mango chunks fresh or frozen
- 1 tbsp sugar (or Natvia stevia)
- juice of 1/2 lime
- juice of 1/2 lemon
- In a small saucepan, mix the mango, sugar, lime and lemon juice. Cook over a medium heat, allowing it to bubble and reduce, for 10 minutes, stirring often.
- Can be served warm or cold on waffles, pancakes, ice cream, yogurt, granola etc...