Warm Blueberry and Mango Compote

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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

By

Grace Parisi

Updated on June 19, 2015

Yield:

4

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Ingredients

1 medium mango
½ cup fresh or frozen blueberries
3 tablespoons sugar
1 teaspoon fresh lemon juice
½ teaspoon finely chopped candied ginger
¼ teaspoon finely grated lemon zest

Directions

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.