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Mango Compote Recipes


Mango Compote 1
Mango and Banana Compote
1 large ripe mango
1 large ripe banana
1 tablespoon (15 ml) fresh lemon juice
Cooking Instructions:
Carefully peel mango, cutting the flesh into uniform bite-sized pieces, discarding the pit. Peel and slice the banana. Combine the mango, banana, and lemon juice. Serve.
Mango Compote 2
1/2 cup water
1/2 cup sugar
1/2 cup fresh lime juice
1/2 teaspoon grated lime peel
4 large ripe mangoes (5 to 6 pounds), peeled, pitted, diced
Cooking Instructions:
Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes. Cover; chill up to 1 day.
Mango Compote 3
2 large oranges, juice
100 g caster sugar
1 vanilla pod, split
2 mangoes
Cooking Instructions:
Gently heat the orange juice and sugar in a pan with the vanilla pod. Stir until the sugar has dissolved. Bring up to the boil, then reduce the heat and simmer for about 10 minutes, until syrupy. Remove the pan from the heat.
Rhubarb, Strawberry and Mango Compote

1 1/2 pounds Rhubarb, cut into half inch lengths
1 cup sugar
1/8 teaspoon cloves, ground
1 large organic oranges grated zest and juice
1 pint organic strawberries, sliced in half (or left whole if small)
1 Ataulfo mango, peeled and cut sliced into small pieces
Cooking Instructions:
Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot.  Cook over medium heat, stirring occasionally. As soon as the rhubarb is tender - so some pieces will have fallen apart while others are still whole - transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill.
Peach Mango Compote

2 tablespoons butter
4 ripe peaches, peeled, pitted, and sliced
2 ripe mangoes, peeled and sliced
2 tablespoons brown sugar
Cooking Instructions:
Melt butter in a large saute pan. Add peaches, mangoes, and brown sugar. Simmer until the fruit is soft without being mushy and the liquid is the consistency of a heavy syrup.
Warm Blueberry and Mango Compote

1 medium mango
1/2 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon candied ginger, finely minced
1/2 teaspoon lemon zest, finely grated
Cooking Instructions:
Peel half the mango and cut ½ inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into ½-inch dice. In a small non reactive pan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly. The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving.
Cranberry and Mango Compote
1 pound fresh cranberries, washed
2 cups sugar
1 cup water
2 large ripe mangoes, peeled and diced
1 tablespoon vanilla extract
1/4 cup orange flavored liquor such as Triple Sec, Mandarine or Grand Marnier
Cooking Instructions:
Combine the cranberries, sugar and water in a medium size, acid resistant saucepan. Bring to a very slow simmer over medium heat. Stir only to mix the cranberries that rise to the top to minimize the mashing of the fruit. Allow to cook until the berries become very tender and the cranberries become less bitter, about 30 minutes. Add the mango, vanilla and liquor and return to a simmer. Remove from the heat and transfer to a serving dish. Store under refrigeration.
Strawberry-Mango Compote

2 cups ripe chopped mangoesor a 26 oz jar, drained and chopped
2 cups fresh strawberries, sliced
1/2 cup lowfat vanilla yogurt
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
Cooking Instructions:
Peel the mango with a paring knife. Cut a small slice off the stem end. Stand the mango on its cut end, a narrow side facing you. Cut one side of flesh off the pit, making a vertical slice about 1/2-inch from the center so the knife clears the pit. Repeat on other 3 sides. Now slice, dice, chop or puree. Combine strawberries and mango in a medium bowl; toss gently. Cover and chill thoroughly. Combine yogurt, cinnamon and nutmeg; stir well. Chill.
Strawberry-Mango Margarita Compote
2 cups halved or quartered hulled strawberries
2 cups diced mango (2 small or 1 large)
2 tablespoons sugar, or to taste, plus more for dipping
1 teaspoon freshly grated lime zest
2 tablespoons lime juice
1 1/2 tablespoons tequila
1 1/2 tablespoons Triple Sec or other orange liqueur
Cooking Instructions:
Place strawberries, mango, sugar, lime zest, lime juice, tequila and liqueur in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses: rub the rims with additional lime juice and dip in sugar, then spoon in compote.


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