This fruity compote can also be served with pancakes or waffles or even as a topping for angel food cake. If mangoes are unavailable, substitute nectarine or peeled peach slices. Be sure to taste the compote before serving; you may need to stir in a little more sugar, depending on the ripeness of the fruit.
More Brunch Recipes
1 medium mango
1/2 cup fresh or frozen blueberries
3 tablespoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon finely chopped candied ginger
1/4 teaspoon finely grated lemon zest
How to Make It
Peel half the mango and cut 1/2-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 1/2-inch dice.
In a small nonreactive saucepan, 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.
One Serving Calories 88 kcal, Protein.4 gm, Carbohydrate 23 gm, Cholesterol 0, Total Fat .2 gm, Saturated Fat .1 gm.
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