Cardamom Mango Compote Recipe

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Fresh vibrant mangoes are turned into a sweet compote, flavored with cardamom. A simple and light fruit dessert to complete your meal.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: French

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: small Portions

Calories: 388kcal

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.
3 Mangoes
Collect all the fruit pieces in a bowl.
Slightly crush the cardamom pods to expose the aromatic small seeds inside.
3 Green Cardamom Pods
Keep a small pan on a lower heat setting and toss in all the mango pieces with the cardamom pods, salt, and sugar.
3 Mangoes, 3 Green Cardamom Pods, Salt, ½ cup 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.
Brown Sugar or Palm Sugar

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.