Easy Mango Compote Recipe (2024)

FAQs

What is the purpose of a compote? ›

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

Whisk 1 teaspoon cornstarch and 1 teaspoon water until smooth. Pour the slurry into the compote after it has broken down and simmer 1-2 minutes, or until thickened to your desired texture.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose. The health benefit of compotes is decided by the components of the drink. Apricot compotes are useful for the people who have problems in circulatory system, kidneys and liver.

When should you eat compote? ›

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

To bring out flavor, chill chunked mangoes with a wedge of lemon or lime. Or purée them with a splash of lime to make a delicious, brightly colored sauce for desserts (like this coconut rice pudding topped with mangoes). The mango's cool, juicy flavor complements spicy dishes such as curries.

Alphonso is considered the king of mangoes in India. They are large in size with bright yellow skin. Alphonso has a creamy, rich, sweet, and juicy flavor and smooth texture.

It gets rid of phytic acid

"Mangoes contain a natural molecule known as phytic acid which is seen in several fruits, vegetables and even nuts. So, when mangoes are soaked in water for a few hours, it helps in removing the excess phytic acid that generates heat in the body," says Nutritionist Sakshi Lalwani.

Eating a good source of antioxidants like fruit compote can help reduce oxidative stress in our cells and reduce the risk of developing many chronic diseases. Fruit compote is also a great source of dietary fiber.

Compotes will occasionally include additional seasonings and spices like cinnamon and work wonders on top of pies, pancakes, or ice cream. Jams are a compote that's let itself go a bit. The cooked fruit has lost its shape, and there's usually fruit debris mixed throughout the storebought jar.

com·​pote ˈkäm-ˌpōt. 1. : fruits cooked in syrup. 2. : a bowl usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup. The whole fruits are cooked in water with added sugar and spices.