Mango Compote with Cilantro-Mint Syrup

Recipe from

Coastal Living


2 cups diced mango
1 cup white wine
1 cup sugar
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 cups light corn syrup


Combine mango, wine, and sugar in a saucepan, and simmer 5 minutes. Drain mango; chill.

Blanch mint and cilantro in boiling water 10 seconds, and drain. Plunge herbs in ice water, and drain. Combine herbs and corn syrup in a blender, and puree.

To serve, press mango into 1/4-cup measuring cup and turn over onto serving plate with cake slices. Drizzle with herb syrup.