The last month and a half I’ve been lucky enough to have fresh (free!) mangos almost every day. I love mangos and getting to experiment with them is fun! I initially designed this as sort of a mango compote for topping pancakes, ice cream, and yogurt, but then I realized it made a delicious crepe filling, too. No matter how you choose to enjoy it, this simple fruit dish is a great way to use a couple of ripe mangos. I suggest finding less stringy mangos, like honey mangos or Jamaican mangos, for this particular recipe. Tasty fresh and hot, it also keeps well for a couple of days (and I think it tastes even better on the second day).
Mango Compote Ingredients
- 2 ripe medium mangos
- 2 tablespoons of lemon juice, or the juice from one lemon
- 1 tablespoon of lime juice
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
Mango Compote Recipe
1. Cut up your mangos. You don’t have to dice them, but they should be chopped fairly small. They will loose a bit of volume when cooked, and you can mash them up a bit, but it is far easier to simply cut them small to begin with. Mango sap contains the same active ingredient as poison ivy. It does not get in the fruit’s flesh, but it can be in the peel. If you are sensitive to poison ivy, I suggest following my detailed instructions for how to deal with mangos when you’re allergic! When cutting up the mangos, do not discard the pits.
2. Place the cut mango pieces in a medium saucepan. Scrape the cutting board clean with your knife in order to get as much liquid as possible into pan.
3. To get even more juice in the mix, squeeze the mango pits over the saucepan. This can be a little pulpy and messy, so you can skip this step if you want, but it makes the dish much better. After you’ve extracted as much liquid as you can, go ahead and discard the pits.
4. Heat over medium/medium-low, stirring occasionally, until the mixture comes to a simmer. Mix in the citrus juices, vanilla, and cinnamon and stir to combine.
5. Reduce heat, as needed, to maintain a low simmer. You don’t want it outright boiling, but it needs to cook down a bit.
6. Simmer for 15-20 minutes, or until thickened sufficiently, stirring occasionally. If you use a spatula, you can smash some of the mixture against the pan’s side to break down the mango chunks once they’ve become soft.
7. Cook until the mixture is just barely not as thick as you’d like because it will thicken some as it cools. Remove from heat, allow it to cool as little or as much as you’d like, and enjoy!
Like I said above, this is really tasty on a wide variety of things. Yogurt, ice cream, pancakes, waffles, crepes – it’s even delicious eaten with a spoon! It’s simple, doesn’t require fancy ingredients, and doesn’t contain added sugar, so it’s the perfect way to indulge a little without feeling too guilty. Don’t know how to make crepes? They’re probably not as difficult as you think – just check out my basic crepe recipe!
What’s your favorite not so guilty sweet treat?