This mango compote is easy, quick and full of flavour. It’s perfect on waffles, yogurt, ice cream and more!
Recipe commissioned by Natvia.
I love super simple ways to eat fruit and veg. Sometimes recipes don’t need to be elaborate or full of unsual ingredients. You can showcase the beautiful flavours of produce with just a few minutes and some care.
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.
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.
Uses for mango compote
As a cake filling
On a 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.
Get the Mango Compote Recipe
Easy Mango Compote Recipe
- 250 g mango chunks fresh or frozen
- 1 tbsp Natvia stevia (or sugar)
- juice of 1/2 lime
- juice of 1/2 lemon
- In a small saucepan, mix the mango, Natvia (or 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...
Looking for more recipes using mango? Try my courgette and mango cake, turmeric mango lassi with candied black pepper almonds, or my Mexican grilled chipotle salad in tortilla bowls.
I used Natvia to sweeten my 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.
Natvia worked well in the compote and I’ve also been using it in porridge and while baking cookies with my daughter. No funny taste and it works well in all of them.
Disclosure: This recipe for Easy Mango Compote was commissioned by Natvia. Thanks for supporting the brands that make it possible for me to be a UK food blogger and write Veggie Desserts: vegetable cakes, healthy food and lifestyle.