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Mango Compote with Cilantro-Mint Syrup

Yield Makes 2 cups


  • 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

How to Make It

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

  2. 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.

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