Mango compote - an exotic recipe for compote with cinnamon and mint

Making mango compote is quite simple. To do this, we only need 1 liter of water, 1 ripe mango (about 250 grams), and 150-200 grams of sugar.

Keep in mind that mango tastes like a certain mixture of peach and Christmas tree, plus a drop of sourness and tartness. And this taste can be enhanced by adding bananas or lemons to the mango. But this is not at all necessary; mango compote is good on its own.

Peel the mango, remove the pit and cut into small pieces.

Place the mango pieces in a saucepan, add sugar and add water.

Cinnamon, mint - optional. Place the pan on the fire. After boiling, turn the heat down and cover the pan with a lid. You need to cook the mango compote for 20-30 minutes until the fruit is pureed.

Mango compote can be drunk warm, but chilled it is much more pleasant.

How to choose a mango fruit

There are more than 1,500 varieties of mango, and they all differ in color, taste and shape. Mango is unique in that its fruits are edible at any stage of ripening.

Salads are made from unripe fruits, and liqueurs and homemade alcoholic drinks are made from overripe ones. A ripe mango fruit has a smooth skin; small brown spots are acceptable. You can ignore the color of the skin itself. It can be green, yellow, red, or even black.

The fruit is elastic to the touch, but not soft. A pronounced aroma, without signs of fermentation, characterizes the optimal degree of ripeness.

There is no point in cooking mango compote for future use. This is a tropical, evergreen tree, and its fruits can always be bought in the store.

How to cook mango compote, watch the video: