Mango Blueberry Compote

Pancakes w/ Mango Blueberry Compote, Whipped Cream, Cherries, Blueberries, and Powdered Sugar

Compotes are something many underestimate. This is a recipe that should not be. Compotes are a looser jam. They tend to be chunkier too.

The ingredients that go into this blend into a fruit harmony that goes well with pancakes, ice cream, and more. The outcome is a tart flavor balanced with a sweet hint of mango.

Recipe

Makes 4 servings

Ingredients

• 1 alphonso mango

• 1/2 cup blueberries

• 1 tsp lemon juice

• 1/2 tsp candied or fresh ginger, finely chopped

• 1/4 tsp lemon zest, finely grated

Directions

1. Peel half of the mango.

2. Cut it into 1/2-inch-thick lengthwise slices to the pit.

3. Cut the lengthwise slices crosswise to make thin strips.

4. Repeat the process with the other half.

5. Dice the mango slices, 1/2-inch cubes.

6. In a small non-reactive saucepan, combine the mango, blueberries, lemon juice, candied or fresh ginger, lemon zest, and water.

7. Bring to a boil over medium-high heat. Be cautious, since when it begins to simmer, it will start to splatter.

8. Lower the heat & simmer until the fruit gets soft and the liquid has thickened. It will take about 15 minutes.

9. Let the compote cool slightly to serve it warm, or put it in the refrigerator overnight for a cold compote.

The compote will keep in the refrigerator for five days.

Notes

• Flambella adapted this recipe from https://www.foodandwine.com/recipes/warm-blueberry-and-mango-compote from the website http://www.foodandwine.com.