NO.
36
Mango Compote
Compote is a cooked fruit dessert best served warm to bring out a fruit's natural
aromas. This mango compote is a fantastic accompaniment to ice cream, crêpes,
cakes, and entremets. Even a pairing as simple as breakfast toast makes for an
elegant snack.
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This mango compote is a
balenced blend of buttery,
sweet, and tart mango flavors
Ingredients
Makes about 2 cups of compote
450 grams Mexican mango (about 3 mangos)
75 grams butter (2.6 ounces, 2/3 stick)
75 grams sugar (2.6 ounces, 3/8 cups)
5 grams pectin (0.2 ounces, 1 tablespoon)
juice from 1 lemon
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When shopping for mangos, shop by smell and texture. Pick up and feel each one;
they should be fragrant and have some give when you squeeze them. For this
recipe, a mix of very ripe and medium ripeness works fine. And if you happen to
choose mangos that are under-ripe, just wait a few days. They are one of very few
fruits that ripen exceptionally well off the vine.
Equipment
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Kitchen scale Silicone spatula
Pectin
Method
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Peel the mango skins away using a paring knife. Dice the mango to produce small
or large pieces, whichever you prefer in your final product.
Slice away wedges and dice the
leftovers
These mango wedges make an excellent garnish and add a fresh contrast to the
cooked mango compote. Save them to top your final dessert.
Melt the butter and the sugar together on a very low heat until a slurry is formed.
Heat the mango with the butter
and sugar until the mangos are
slightly softened
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This should mellow the mangos by removing some of the tartness and give them a
more buttery sweet flavor. Sprinkle in the pectin and let this cool. It should be
slightly thickened by the pectin, even when warm.
Spoon your creation onto any sort of pastry, ice cream, bread, or whatever you can
come up with. It's very versatile and should keep at least a week tightly sealed in
the refrigerator. A vacuum sealer will dramatically extend its lifetime.
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