This fruity compote can also be served with pancakes or waffles or even as a topping for angel food cake. If mangoes are unavailable, substitute nectarine or peeled peach slices. Be sure to taste the compote before serving; you may need to stir in a little more sugar, depending on the ripeness of the fruit.
How to Make It
Peel half the mango and cut 1/2 -inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into 1/2 -inch dice.
In a small nonreactive saucepan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly.
Make Ahead: The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving.
Serve With: Pancakes or waffles.
Notes: One serving: Calories 88 kcal, Protein.4 gm, Carbohydrate 23 gm, Cholesterol 0, Total Fat .2 gm, Saturated Fat .1 gm