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! 🥭☀️

About This Recipe

Homemade Mango Compote is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 45 minutes
Total time: Around 1 hour
Serves: 4
Difficulty: Easy

Tips for the Best Results

Season in layers as you cook the Homemade Mango Compote rather than only at the end.
Let roasted or braised meat rest before serving so the juices redistribute.
Bring the dish together over gentle heat; a slow finish deepens the flavour.
Taste before serving and adjust salt, acid and freshness to your liking.

Serving Suggestions

Serve the Homemade Mango Compote with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.