This homemade mango compote is delicious, quick to prepare and uses just a handful of ingredients. Serve it as a dessert, spread on toast, or use as a filling for cakes and tarts. The secret is choosing perfectly ripe, fragrant mangoes — Julie or Zill varieties are ideal.
Ingredients (serves 6, about 4 jars)
- 1.5 kg ripe mangoes
- Zest and juice of 1 lime
- 1 tsp ground cinnamon
- 150 g brown sugar
- 1 vanilla pod (optional)
Instructions
- Cut the mangoes either side of the stone. Peel each half and cut the flesh into pieces. Salvage as much flesh as possible from around the stone.
- Using a vegetable peeler, peel fine strips of lime zest. Blanch the zest strips in boiling water for 2 minutes, then drain.
- In a large saucepan, combine the mango pieces, blanched lime zest, lime juice, cinnamon, sugar and vanilla pod.
- Cook over medium heat, stirring regularly, for about 30–35 minutes until the mango breaks down and the compote thickens.
- Remove the vanilla pod. Taste and adjust sweetness.
- Leave to cool slightly, then pour into sterilised jars and seal immediately. Store in the fridge for up to 2 weeks, or process for longer shelf life.
Enjoy! 🥭☀️