Mango and strawberry compote is a simple fruit sauce that can be used in place of syrups, jams as a sweetener and you can enjoy this fruit sauce with crepes, yogurts, oatmeal, ice cream, waffles, pancakes, shortcakes, and many more. To make compote you can use mixed berries, just select your favorites, you can mix different types of fruits and in this case, I used mango and strawberries.
This mango and strawberry compote needed just four ingredients; fruits, lemon juice, and sugar, you can substitute the sugar with a sweetener of your choice. Make sure the mango you’re using is firm for easy dicing. You can add ground cinnamon if you desire. You can enjoy this compote warm or cold, store in a covered container and it can last up to a week in the refrigerator.
You might want to try;
- 1 Cup Fresh/frozen strawberry (hull and quartered)
- 1 Big firm mango (peeled and diced)
- 1/8 cup sugar (adjust to your preference)
- 2 teaspoons lemon juice
Rinse strawberries and remove the stem.
Place a small pot over medium heat, add strawberries, sugar, and a splash of water. The sugar amount used will vary depending on how sweet the fruits are and how sweet you want the compote, so adjust to your preference.
Cook for about 5 minutes, then add the diced mango, lemon juice and continue to cook for additional 10 minutes or more on low heat. Depending on how you want your mango, if you want it very soft you can cook further, remove it from the heat when you get the preferred texture of mango. Stir frequently to avoid burning.
Serve warm and enjoy!
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