Cardamom Mango Compote Recipe
User Reviews
0.0
0 reviews
Unrated
Cardamom Mango Compote Recipe
Report
Fresh vibrant mangoes are turned into a sweet compote, flavored with cardamom. A simple and light fruit dessert to complete your meal.
Share:
Ingredients
For the Compote
- 3 mangoes small
- 3 green cardamom pods
- salt pinch
- ½ cup sugar *see Notes
Topping (optional)
- brown sugar or palm sugar optional
Instructions
- Slice your mangoes to expose the fruit flesh. Slice along the sides close to the seed core on both sides. You should have 2 "cheecks" and a seed core. Cut off the skin from the seed core and cut and collect the fruit pulp from the seed core. Cut a grid pattern into the cheeks, invert them so that they look like a hedgehog, and then you can slice the fruit pulp along the skin.
- Collect all the fruit pieces in a bowl.
- Slightly crush the cardamom pods to expose the aromatic small seeds inside.
- Keep a small pan on a lower heat setting and toss in all the mango pieces with the cardamom pods, salt, and sugar.
- Mix the content well, increase the heat to medium and cover the pan.
- Cook the compote covered for 5 minutes, or until it's visibly boiling and bubbling.
- Take off the cover and continue to simmer down the compote on a medium to low-heat setting. Cook it until the fruits are soft, or you are satisfied with the consistency.
- Take out the whole cardamom pods and discard.
- You can choose to mash the fruits with a fork a bit. I like it chunky and a bit more liquid.
- Serve up hot, at room temperature or cooled with some brown sugar or palm sugar as a topping.
Equipments used:
Notes
- For the sugar, use normal crystal sugar. You can try the recipe with brown sugar or palm sugar (jaggery/panela), or experiment with honey and other sweeteners.
- If you are trying to cut on sugar in your diet, skip adding the sugar all together.
- Try to use green cardamom pods because they will infuse your compote better than ground cardamom. Alternatively, you can take out the green seeds from the Cardamom pods and grind them fine, instead of just crushing the pods and throwing them whole into the compote. I choose not to grind the seeds because it's easier to just drop the crushed pods to infuse and to pick them out later before serving up the dessert.
Nutrition Information
Show Details
Serving
250g
Calories
388kcal
(19%)
Carbohydrates
98g
(33%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.5g
Sodium
4mg
(0%)
Potassium
556mg
(16%)
Fiber
6g
(24%)
Sugar
92g
(184%)
Vitamin A
3360IU
(67%)
Vitamin C
114mg
(127%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2small Portions
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 250g | |
| Calories | 388kcal | 19% |
| Carbohydrates | 98g | 33% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 4mg | 0% |
| Potassium | 556mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 92g | 184% |
| Vitamin A | 3360IU | 67% |
| Vitamin C | 114mg | 127% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
