Mango Compote – Filling for Cakes Recipe
This Mango Compote Recipe is an easy, 4 ingredient recipe that is perfect for filling cakes, macarons, cheesecakes, pavlovas or even just adding to yoghurt for a fruity sweet treat. In this recipe, I used frozen mango but you can also use fresh mango! This compote keeps for up to 1 week in the fridge and can be frozen for up to 3 months. It’s a perfect make ahead filling for your bakes.
So how do I make this Mango Compote from scratch?
This compote comes together so easily! Begin by peeling and chopping the mango into small cubes. I used frozen mango for this recipe but you can use fresh also. I waited until the mango was a tiny bit defrosted (5-10 minutes out of the freezer) and chopped into smaller pieces. Add the mango, sugar, cornflour and water to a saucepan or deep sided pan and mix together. As I used frozen mango, it wasn’t the sweetest mango I could have used. If you are using in season, ripe mangoes you may need to add less sugar than the recipe states. Start by adding half the amount and tasting to see if it needs more. Cook on a medium heat for 4-5 minutes until the compote has thickened. Cool completely before using as a cake filling. The cooled compote can be stored in an airtight container the fridge for up to 1 week.
Frequently Asked Questions
I used frozen mango here but you can use fresh mango. You can use any variety of mango you would like! However I would not recommend trying dried mango for this, it has the moisture suced out of it and would not be pleasant in a compote like this. You could also used tinned mango for this but I would recommend tasting the mango to see if you need to add any sugar at all.
They are similar, in that they have similar ingredients however a coulis is usually very smooth where a compote can be chunky.
It’s possible you haven’t cooked it enough. The cornflour should be cooked for 4-5 minutes on a medium heat to thicken the juices and water. The compote will also thicken a little as it cools.
For Cake Recipes you could fill with this Mango Compote, check out my Cake Category, here.
Maybe you want to take a peek at more Dessert Recipes? You can check out my Dessert Category, here.
Mango Compote
Equipment
- 1 Sharp Knife
- 1 Saucepan
- 1 Small Bowl
Ingredients
- 300 grams chopped mango fresh or frozen
- 50 grams caster sugar
- 10 grams cornflour
- 75 grams water
Instructions
- Slice the mangoes into small square chunks and add to a saucepan along with the sugar, cornflour and water. Please note that I used mangoes which were not 100% ripe or the sweetest so if you have very sweet mangoes, you may need to reduce the sugar. Try adding half first and tasting to see if you need to add more.
- Mix together well until no lumps of cornflour remain and cook on a medium heat for 4-5 minutes until thickened.
- Take off the heat and allow to cool fully before using as a fillling for cakes, macarons, pavlovas, cupcakes etc.
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